Avocados are ripe when the skin turns greenish yellow or purplish maroon, and the fruit becomes soft (gently press the fruit with fingers) (Samson, 1986) Avocados mature, but do not ripen on the tree. They are best picked before fully mature and still firm (Darley, 1993).
Refrigeration slows down the ripening process; wrap in newspaper to prevent dehydration. The fruit will ripen at room temperature in a week or less (Darley, 1993). Avocados can be frozen or pureed with a little lemon juice to color for longer storage (Malolo, Matenga-Smith, & Tunidau-Schultz, 2001).
Zoom’s Edible Plants
Avocado reached the Pacific around the nineteenthcentury (Samson, 1986). The three common varieties are the Mexican, Guatemalan and West Indian, or hybrids between the three, which can be differentiated by their skin.