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Waiting for an avocado to ripen is an excruciating limbo for the dramatic and impatient among us. But it doesn't have to be. Make any avocado go from inedible to perfectly ripe in 10 minutes
Find one with a stem that comes off and is still green underneath, and you've got an avocado that's ready to eat. Related: Try This 2-Minute Trick to Ripen an Avocado. Peep the color and feel.
Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouth feel). Eating unripe fruit can lead to stomachache or stomach cramps, and ripeness affects the palatability of fruit.
The fruit is very large, averaging 30–40 ounces (850–1100 grams) in weight, with an oval shape is glossy, smooth, green skin. Oil content of the fruit is approximately 13%. In Florida, the fruit mature from October to January. [8] 'Choquette' trees produce A-type flowers.
Today 'Brogden' trees are still propagated and sold as nursery stock, both in Florida and in other states where avocados can be grown. 'Brogden' trees are planted in the collections of the University of Florida's Tropical Research and Education Center in Homestead, Florida, [4] as well as the Miami-Dade Fruit and Spice Park, [5] also in Homestead.
A green skin color indicates that the avocado is not yet ripe, but that's not necessarily a bad thing. If you plan to use it in a few days or later in the week, this may be a better option for you ...
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