• blipcast@lemmy.world
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    2 months ago

    Avocado doesn’t work like that. It doesn’t start ripening until it’s picked. Can’t help you with the Ohio part though.

    • SpaceNoodle@lemmy.world
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      2 months ago

      Well, it’s fucking disgusting in the Midwest. I thought I didn’t like it until I moved back to California. How could storage and shipment affect it so?

      • phutatorius@lemmy.zip
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        2 months ago

        I recall the Midwest had a preponderance of Fuerte avocados (the smoothish green-skinned ones). Hass avocados (with rough black skin) are far better.

        The best I ever had was a grapefruit-sized black spherical avocado from a friend’s tree in Long Beach. The flesh was dark green and ridiculously flavorful. Best guac ever.

      • P00ptart@lemmy.world
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        2 months ago

        You’re either insane, or your grocers store them in the worst possible conditions.