Avocados are Nature’s butter, famous for their oval shape and green-to-black (when ripe), pebbly skin. Its flesh will be moist, pale green and creamy when fully ripe. Minor oil lines can be apparent in avocados at latter stages of the picking season. Minor spots of reseated skin (known as thrip), minor leaf rubs and skin cuts can be present on the avocado’s skin, however, they don’t affect the overall quality of the fruit; if the skin sinks easily when you push your finger into it, your avocado is ready to eat.
How to Store
– Store immediately in the coldest part of the walk-in cooler (Typically, this will be on a lower shelf and farthest away from the entry door). Kitchen heat will continue the ripening process and start decay.
– Store in the original sealed carton, away from drafts from the cooler fan. This fruit is susceptible to dehydration.
– Do not stack heavy objects on top of the case. This could cause crushing damage.
– Under-ripe fruit may be stored at 68-74 degrees to ripen. If a proper area is not available, the case may be stored in a plastic bag in the warmest part of the cooler.
– Keep ripe fruits away from ethylene-producing fruit.
– Follow good rotation practices, first shipments received should be used first.
– Handle carefully, do not drop. Ripe avocados will bruise easily.
– Prepare as needed. Try not to use the product from the previous day.
– Use the entire piece of fruit in prep. Cut fruit will brown almost immediately.