I discovered avocados this year, and have enjoyed the immensely. Learned h
ow to ripen them in paper bags over the course of days. Been working out w
ell until recently. Recently, my avocado's have been been appearing to bec
ome reasonably ripe in terms of surface tenderness, but when I cut them in
half and try to twist them off the core, they refuse to cooperate. With en
ough insistence, it's not the avocado halves that twist off, but the skin i
tself. Since the surface is ripe, it also becomes a bit of a mushy, messy
affair. I end up cutting the flayed avocado into quarters and trying to wr
estle the sections off of the core. At the core they're stuck on as if cra
zy-glued. In fact, even as the quarters come off they take the surface of
the core with them. It's another flaying exercise to get the "skin" of the
core off the (no mutilated) avacado quarters. And the meat near the core
is quite stiff, like a ripe but uncooked potato.
What would cause such a change in ripening behaviour? How can one get back
the uniform ripening?