Rubbery avocado
Posted by Kikilola on Apr 12, 2007 · Member since Apr 2006 · 445 posts
Howdy peeps! I love avocado but when I cut my last one open it was, well, rubbery in texture, I have never come across this before and just wondered if I've picked a bad one, left it in the fridge too long, it's underripe, etc., I haven't eaten it, just the two halves together stone and all, wrapped it in foil and left it on a windowsill thinking that it might just not have ripened. Want to make guacamole this evening and wonder whether I should just try and find really ripe ones during the day! All ideas gratefully received. - Much love K :-*
Rubbery? Hmm...
I know that if I have an unripe avacado I put it in a paper bag for a few days with another ethylene producing fruit.
http://plantphys.info/plants_human/fruitgrowripe.html
I'm from CA and I have never had a 'bad avacado' until i move away from there. :(
I just cut two up this morning and one was all brown and stringy inside... I tried to salvage some but the rest went in the compost... :(
If you cut yours open already I'd rub the exposed flesh with some citrus if you have any and put it back together. That way it may slow the browning of the exposed part..... ?
Sorry, dunno what else to tell you....
Hey thanks for trying ... yes rubbery is a new one on me, I've had them brown and stringy before, often there's very little to savage - er I mean salvage! I check this this morning and no dice, it's still not getting any softer nor is it browning but then again I did make it whole again by pushing the two halves together and the stone is still there, it's near ripe pineapple at the mo, whether that will help by tonight's dinner I'm not sure, may just have to check out really ripe ones today - but thanks
We had a rubbery one once!!! And we are in CA.
I just assumed it was under-ripe.
Or bad luck.
I think maybe just PARTS of it were rubbery, now that I think about it... but it was weird.
According to our organic food supplier - avocados should be handled the same as bananas- kept around 50 degrees if ripe, room temp if ripening, never refrigerated. I think bad avocados are the result of refrigeration. Don't know if there's any way to fix it.