AIBU to think that when I buy ready to eat avocados they should be ready to eat?

[GermanGirlinLDN]

So annoying. Bought three ready to eat avocados a week ago, they are still hard and I can't eat them yet.

So AIBU so expect to be able to eat the avocados just after I bought them?

[SelfconfessedSpoonyFucker]

Oh and it isn't just mangoes, avocadoes and bananas

www.quisqualis.com/Climacteric.html

a peach is climacteric, so it will ripen off the tree.

[SelfconfessedSpoonyFucker]

"I rant and rave at the 'ripen at home' labels. No, peaches/nectarines/apricots et al get softer at home but once off the tree they do not sweeten and increase their sugar content. Only Bananas and avocados truly develop flavour intensity. Read Geoffrey Steingarten's editorial on the science of fruit ripening in his food writing columns. It is illuminating."

Mangoes taste a lot better if left to sweeten. We buy a box of ten from costco and I always buy a box with some underripe and some almost and one ripe. They taste like turps if you don't let them ripen.

[olidusUrsus]

Never watched Food Unwrapped, don't think I could bear it! Try Britain's Favourite Supermarket Foods if you feel like some torture.

[monkeywrench]

www.yumsugar.com/How-Tell-Avocado-Ripe-16132798

[VodIsGod]

First world problems....

[aGnotherGnu]

Ethene, that's what ripens it.

twostep you could be onto something there :o

[Twostep]

Quite often 'ripen at home' stuff ends up in the bin or made into jam! Soft fruits either stay rock hard if kept in the fridge and end up juiceless or of they are in the fruit bowl turn into mush the minute you turn your back! Oranges just lurk quietly then get mouldy bottoms.

You can only rely on grapes, berries and bananas to be predictable.

Failing that, eat chocolate. I never have a problem with that. Or toffee.

[mignonette]

I rant and rave at the 'ripen at home' labels. No, peaches/nectarines/apricots et al get softer at home but once off the tree they do not sweeten and increase their sugar content. Only Bananas and avocados truly develop flavour intensity. Read Geoffrey Steingarten's editorial on the science of fruit ripening in his food writing columns. It is illuminating.

It is suck a fucking con.

[AppleYumYum]

No from the Food Unwrapped program they showed the avocados being picked in Spain rock hard and they are kept at 5 degrees until they reach a big warehouse in Spain. Then they go in a big sealed room kept at 20 degrees for a few days with the same (I can't remember which ones) gasses/air concentration as basically a ripe banana gives off, until they are almost ripe but they need a few days travel time to the uk up their sleeve so they are right once they hit the shelves. You are paying for the extra attention they receive.

[Fakebook]

I never thought of that MrButtercat.

[MrButtercat]

I'm guessing they lose more ripe and ready so you pay extra to cover that.

My own theory though.

[MrButtercat]

Captive audience I guess.

Basically if you want many edible f&v you can eat straight away they expect you to pay extra.

Mangos are another case in point,pointless buying non ripe and ready as they're horrible ditto nectarines.

Supermarkets want pile em high with extra shelf life so much of what they stock is under ripe.

[Fakebook]

Why are ready to eat peaches and nectarines more expensive in supermarkets? I buy fruit like this from the market. It's better quality and edible on the day.

[AppleYumYum]

Cafe! They wish they were in a cafe! Stupid autocorrect - cage!

[AppleYumYum]

Oops Twostep already mentioned, I find that girl strangely appealing though, I like her style. Those poor cafe hens made me v sad ??

[AppleYumYum]

Anyone watch Jimmy's Food Unwrapped this week, about how they do ripe and ready avocados? Love that show, watch the avocado bit: www.channel4.com/programmes/food-unwrapped/4od

[MrButtercat]

I only buy Sainsbos £2 for 2 ripe and ready and then keep them in the fridge.

The seem to keep for ages and be just right whenever I use them.

Had spent years of mouldering avocados nicely in the fruit bowl.

[aGnotherGnu]

YANBU btw

[aGnotherGnu]

I have given up on supermarket soft fruit and avocados for this reason. I find that both start off rock hard, then go mouldy. They go off without ever actually passin through a ripe window, and I think it's because they are picked too early.
The green grocers is actually cheaper for both, and the fruit is ripe when you buy it. Different shapes and sizes and sometimes goes overripe quite quickly, but a million times better than the hard, juiceless offering of Tesco.

[FamiliesShareGerms]

YANBU

Buy normal ones a week before you need them, put on a warm window sill, hope you catch them on the day that you need to use them....

[SelfconfessedSpoonyFucker]

They grow lots of them where we live and we still have trouble getting a just ripe one. I buy a bag and put them in the fridge and pull out one at a time and put it for a day or so on the windowsill, then back in the fridge once soft until I'm ready to use it.

[PseudoBadger]

People take things like this back to waitrose all the time. Do it, tell them how disappointed you are....
I was standing next to a lady who took back a bag of apples and said they were unacceptable as a couple had small bruises on.

[squoosh]

Cherry Healey? I'm sure she's a nice woman, but wow is she annoying.

[olidusUrsus]

Also, thank you MN for enlightening me. I'm going to do an avocado species experiment taste test thing and possibly rope my DSS and pretend it's educational.

[olidusUrsus]

Ugh yes. Cherry Healey, by any chance? She used to be alright but now she does my head in.