Googling reveals a variety of answers, but the 10,000 foot view seems to be
to store uncut unripe avocados in the fridge for upto a week. Whether to
store them in tightly sealed plastic bags or the fruit bin is not clear. I
tried the plastic bag, but a film of condensation seems to build up, and I
'm not sure if this is the cause of the problem that I'm seeing. The wetne
ss seems to create swaths of darker green on the avocado.
The problem occurs when I take the avocado out to ripen it in a paper bag o
n the counter. It never really seems to tender up, and the dark green spot
s turn into dark brown spots that are softer than the rest of the avocado.
When I cut it, the flesh has a grayness that is pronounced at the core and
emenates outward. Ugh, into the garbage it goes.
Thanks for any advice.
I've always treated them like tomatoes: never refridgerate the whole fruit and never
refridgerate the cut fruit unless it is already part of a dish.
I think refridgerators a too cold (somewhere around 50-55 deg F might be ok).
I avoid buying them from vendors who I have learned store them in the cold.
On Friday, October 18, 2013 9:12:43 AM UTC-4, Pat Kiewicz wrote:
I think you're right about not refrigerating the avocados whole, at least w
hile they are ripening. Though I've never really treated tomatoes that way
. I'll experiment with how well they keep in the fridge after ripening. I
've been advised against refrigerating them in plastic bags.
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