Are large avocados ok if they are mushy inside?

[Incitatus]

I am entirely new to avocados and bought my first one today. The store had two types, a hass and another larger variety. I bought the larger one. I cut into it, and removed the seed, which broke apart pretty easily. There was a little darkening around the pit, but for the most part the inside was green but entirely mushy. I thought they were supposed to be pretty firm. There's isn't a bad smell to it. So should it be fine to use as a spread or dip?

[elleng]

1. Sounds fine to me.

No harm. Taste to assure it suits you, should be mild as usual.

[LeftofObama]

2. As I understand it

as long as the meaty part isn't brown or black it's ok. You might want to use it quickly though, because it will start turning brown when it's exposed to air.

[SalviaBlue]

3. Mushy is not good.

It may be edible but it won't be as good as if were at the proper ripeness. We have lots of avacodos in CA, and in my opinion Hass are the best. the others are usually a thinner skinned and a more watery variety. Hass are really creamy. Your avacado is probably ok for quacomole or some other dip.

Do yourself a favor... buy a semi firm (it should just give a little when you squeeze... better to buy hard and wait for it to soften than to buy too soft) Hass and eat it plain w/ a little salt... then you will know what a good avacado is.

[libodem]

5. That is good advice

I heard someplace if you give them a little sun to ripen it increases the vitamins? I can't verify it but that is how I get the firm ones to soften.

[madokie]

8. If the skins not green

I won't buy it. I'd rather let it ripen on my counter.
I find that I like them best with a little salt and Pepper, right out of the half shell, mmmm good and good for you.
One of my big regrets in life is that I didn't try them when I was stationed in California when I was in the Navy all those years ago. In some places there would be miles and miles of Avocado orchards.

[MADem]

11. MMMmmmmmm....salt and PEPPER! Delicious! nt

[GoCubsGo]

4. About all it's good for is a dip or spread at this point.

In another day, you might as well toss it. It sounds like you bought a Florida avocado. Those are generally better for slicing than for things like guacamole.

[Mojorabbit]

7. I am in Orlando and have an avacado tree

I make a killer guac out of them. The trick is using them at the perfection of ripeness. After all these years, I prefer them over Haas. I am always looking for good recipes as there are times when I am drowning in them during the summer.

[Incitatus]

6. Thanks for the replies.

I decided to go ahead and toss it and I picked up some fresh hass avocados. They were nice and firm when I cut and peeled them.

[no_hypocrisy]

9. Test of a ripe and over-ripe Haas avocado:

Ripe: Go to the narrow end of the ovoid and you'll see a little scab-like button embedded. Remove it and look at the color of the avocado directly underneath it. If the color is tan/light brown, the inside of that avocado is ripe, creamy, ready for action.

Over-ripe: The color of the area under the "button" is dark brown/blackish. That avocado is past its prime. Likely semi-dried out and leathery in texture, grayish in color, bitter in taste.

[dem in texas]

10. Large Avocados

Don't buy those super large avocados, but the smaller, Haas is best. The large ones are an entirely different variety, don't have as much oil and get watery when you mash them. They would probably be okay to slice for a salad, but will not work for guacamole.