Have you ever made a quick trip to the supermarket to pick up an avocado or two that you needed right away? No doubt you discovered some are bright green, some dark green, some mottled with black and some are totally black. To complicate matters, some are hard as a rock; others are soft and mushy, and others all areas in between.
No wonder so many of you have questions about avocados.
Q. How can you tell if an avocado is ripe but not over-ripe?
Q. I am having a Cinco de Mayo party and will be making guacamole. When I buy avocados, it seems I am throwing half of them away. They are soft so they are ripe, right? But when I cut them, I find they are dark and not fit to use. I always buy extras to allow for the wasted ones. How do you know which ones are good?
Q. How can you keep guacamole from turning dark?
Q. Can you share a recipe for guacamole?