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Jim Vanus

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  1. Ripening an Avocado

    As of the last week of July 2017, Costco in our area (Southeast US) is still selling Peruvian avocados. Waiting until they switch over to the Mexican Hass before I buy.
  2. Ripening an Avocado

    Thank you very much! Some of this article's comments were helpful too. That's one of the few articles I've seen that say anything negative about Peruvian avocados. In addition to the ripening problem, the article confirms that the taste is inferior to Californian/Mexican avies and the skin is thick & tough. There are many web sites touting Peruvian avocado production and their farms. Widespread bad-mouthing of Peruvian avocados would negatively impact this growing industry. Surely Costco and Sam's Club are getting some negative feedback about them. The last bag of Peruvians I bought from Sam's Club ripened so unevenly that I cut all of them in half, took a photo and used it to get a full refund. Both Costco and Sam's Club switch to Peruvian avocados around June every year, presumably when the last avocado crop from California and Mexico has been consumed. The entirety of Peru is located in the southern hemisphere, so their seasons are reversed, as are their avocado harvest times, so Peruvian farms can provide avocados when sources in the northern hemisphere cannot. Worldwide demand for avocados all year round has increased over the past few years -- Thus the Peruvian solution. For the sake of the Peruvian avocado farmers, I hope the uneven ripening problem can be solved. Maybe, as you suggested, the so-called uneven ripening is attributable to a fungus, which could be a solvable problem. Until it's solved, I'll stick to avocados from the northern hemisphere. Postscript: Life is pretty good when you have the time to complain about southern vs. northern hemisphere avocados! And I just found some Mexican avies at Target for $1 each.
  3. Ripening an Avocado

    That could explain the brown pockets of rotten fruit on the surface. The same occurs on our Mexican avocados if allowed to ripen too long. What puzzles me about the Peruvian avocados is that they become ripe near the rind while still hard towards the seed. They feel ripe but are not.
  4. Ripening an Avocado

    First post on any forum here, so be kind. I've just about given up on Peruvian avocados due to their uneven ripening. I've gotten the same results from Peruvian avocados purchased from either Sam's Club and Costco. When I test them with finger pressure, the same as I do for Mexican avies, they seem ripe but when opened are still hard on the inside. If I wait another day or two after one seems ripe, it's already started rotting towards the outside. We typically lose about 1/3 of a bag due to uneven ripening. We never lose a Mexican avocado to uneven ripening. Our home temp stays at about 74 degrees F. at countertop level with a humidity level around 50%. I've searched the Internet for clues about this problem but there's virtually no info about it. Has anyone else experienced ripening difficulties with Peruvian avocados?