spindly little sunflowers - the garden - napa, ca
so you might have noticed as of late that grocery store avocados are one of two things: ripe and overpriced or stone-hard and semi-affordable. well, i refuse to spend $2.50 per fruit, so i'll share with you some knowledge i picked up in the check-out isle.
place your yet-ripened avocados (i find that they ripen best in groups of three or four) in a brown paper bag (you're thinking, duh, everyone knows that). BUT, here's the sparkle point that will put the yellow-to-green, buttery deliciousness in your sadly pre-picked produce:
add a green apple to the bag.
why? because i'm telling you to. then give those suckers a couple days.
but don't forget to investigate the potential of an avocado before buying. if it's completely green, chances are it'll end up watery and not worth your while--even after a brown bag vacation. and if it's too soft from the get-go, you're bound to find mushy bruise marks that'll inevitably gross you out. so choose wisely, be patient, and add that avocado to everything your healthy heart desires.