avocado tip & questions

[old3bob]

 

With avocado's normally  going bad rather quickly, more so after cutting them open,  they should then be consumed with little delay.

Well my wife brought home a sealed but squeezable to dispense plastic bag of avocado that keeps air from getting to it resulting in a much longer useable or edible time period.  (not just days but weeks) A great invention for avocado lovers!

 

(questions in next post)

 

Edited Tuesday at 01:56 PM by old3bob

[old3bob]

 

Speaking of avocados I wonder how much of a health difference there is between organic and sprayed and if organic grown in Mexico or any other country including the US is really so or how often is it so?   Why... because we could ask the question of how many inspectors have the time go on site and do detailed checks with all the cuts to their agencies manpower and funding that is going on?   Of course such does not just apply to avocados but to all veggies and fruits!   It's a multi-million or multi-billion dollar industry with lots of competition, and there are probably many of cases of corruption that we never hear about to sell produce as organic for the higher profit while the honest farmer or farms have a hard time keeping up!  (or staying in business compared to certain companies ) Has anyone out there studied up on this issue?  Also with major drought or other types of climate impacts in some areas it makes one wonder how much longer the grocery stores can keep their shelves stocked without prices going astronomical.

Most of us can handle say 10-20% increase's but not so well at 50-100%+ !

 

 

Edited Tuesday at 02:32 PM by old3bob

[Nungali]

They big bikkies here .  Out to the east of the valley the macadamia plantations were ripped up and replaced with avos .  That Maccas were all the rage , quick get them in while the price is high , but by the time   they started pulling money in avos got more pop   ( after someone came up with the brilliant idea of 'smashing' them and adding them to 40% of menu items  )  .  So bulldoze, rip up replant wait .   

 

According to Avocados Australia , national avocado production grew from 48,715 tonnes in 2013–14 to 150,913 tonnes in 2023–24. Over that same period, export value soared from $5.6 million to $96.1 million.

 

BUT   that is 'asking for it '  ..... I see  hills and valleys of them - monoculture !   and ya know what that means !    One place, a 'back way' drive into town along the north side of the river , I noticed trees looked sick, then worse , then dead .... now avos are bulldozed in places  or look like painted stumps ! 

 

Avocado crops in the Mid North Coast region of NSW face several challenges, primarily related to diseases and environmental factors. Phytophthora root rot is a significant concern, as is stem-end rot and anthracnose, which can impact fruit quality and orchard productivity. Additionally, adverse weather conditions, like excessive rainfall leading to waterlogging and root rot, or dry periods impacting fruit set, can significantly affect yields. 

 

- and we certainly get 'excessive rainfall' .  

[Taomeow]

The biggest exporter of avocados in the world is Mexico.  California also produces quite a lot but those are eaten domestically.  Both places have various axes to grind and I believe avocados are one of the passive-aggressive manifestations of the fact.

 

 

A perfect one is worth its weight in gold, but try not wasting three out of four to under- or over-ripeness.  Which explains why that perfect fourth one is worth its weight in gold.  

[Nungali]

 

 

 

I just pick one occasionally  off the trees   .   

 

 

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Edited 23 hours ago by Nungali

[old3bob]

10 hours ago, Nungali said:

They big bikkies here .  Out to the east of the valley the macadamia plantations were ripped up and replaced with avos .  That Maccas were all the rage , quick get them in while the price is high , but by the time   they started pulling money in avos got more pop   ( after someone came up with the brilliant idea of 'smashing' them and adding them to 40% of menu items  )  .  So bulldoze, rip up replant wait .   

 

According to Avocados Australia , national avocado production grew from 48,715 tonnes in 2013–14 to 150,913 tonnes in 2023–24. Over that same period, export value soared from $5.6 million to $96.1 million.

 

BUT   that is 'asking for it '  ..... I see  hills and valleys of them - monoculture !   and ya know what that means !    One place, a 'back way' drive into town along the north side of the river , I noticed trees looked sick, then worse , then dead .... now avos are bulldozed in places  or look like painted stumps ! 

 

Avocado crops in the Mid North Coast region of NSW face several challenges, primarily related to diseases and environmental factors. Phytophthora root rot is a significant concern, as is stem-end rot and anthracnose, which can impact fruit quality and orchard productivity. Additionally, adverse weather conditions, like excessive rainfall leading to waterlogging and root rot, or dry periods impacting fruit set, can significantly affect yields. 

 

- and we certainly get 'excessive rainfall' .  

 

wow, didn't know avocados were such a major issue in Australia!  Thanks for the information Nungali and I'm sorry to hear of those negative impacts on your environment!

 

[old3bob]

7 hours ago, Taomeow said:

The biggest exporter of avocados in the world is Mexico.  California also produces quite a lot but those are eaten domestically.  Both places have various axes to grind and I believe avocados are one of the passive-aggressive manifestations of the fact.

 

 

A perfect one is worth its weight in gold, but try not wasting three out of four to under- or over-ripeness.  Which explains why that perfect fourth one is worth its weight in gold.  

 

watching avocados real closely for ripeness is about the only way to hit that most edible condition,  and in a fast paced world that many of us live and work in that is not so easy!  Btw the same goes for a lot veggies and fruits.  For instance mangos come to mind which may be tough and bland or dripping with sloppy  sweetness.  I remember the simple pleasure of hiking through Hawaiian forests and finding wild guava trees and enjoying my fill of that fruit. 

Edited 20 hours ago by old3bob

[Mark Foote]

I look at the color and skin condition, watching for white on the skin at the bottom (or anywhere--rot, sometimes when they're not even ripe).

 

I pick them up in my hand, that way I can tell how soft they are without squeezing. Just barely starting to soften is good, sometimes need a day or two before they go in the fridge.

 

Taken me years to be mostly successful in my store picks. I frequently take none, as they are too ripe or underripe.

 

I run a knife around them from pole to pole and back again, use the knife to break them into two halves, one with the seed. I take a spoon and turn the seedless half out so I can see if there are black spots on the skin side of the meat, if so dig 'em out with the spoon. Put the half with the seed in the fridge for another day, they keep fine uncovered if you don't mind the discolored exposed edges.

 

a little salt, mmm good.

 

[old3bob]

20 minutes ago, Mark Foote said:

I look at the color and skin condition, watching for white on the skin at the bottom (or anywhere--rot, sometimes when they're not even ripe).

 

I pick them up in my hand, that way I can tell how soft they are without squeezing. Just barely starting to soften is good, sometimes need a day or two before they go in the fridge.

 

Taken me years to be mostly successful in my store picks. I frequently take none, as they are too ripe or underripe.

 

I run a knife around them from pole to pole and back again, use the knife to break them into two halves, one with the seed. I take a spoon and turn the seedless half out so I can see if there are black spots on the skin side of the meat, if so dig 'em out with the spoon. Put the half with the seed in the fridge for another day, they keep fine uncovered if you don't mind the discolored exposed edges.

 

a little salt, mmm good.

 

 

I take some of those steps also Mark

[Taomeow]

37 minutes ago, Mark Foote said:

I look at the color and skin condition, watching for white on the skin at the bottom (or anywhere--rot, sometimes when they're not even ripe).

 

I pick them up in my hand, that way I can tell how soft they are without squeezing. Just barely starting to soften is good, sometimes need a day or two before they go in the fridge.

 

Taken me years to be mostly successful in my store picks. I frequently take none, as they are too ripe or underripe.

 

I run a knife around them from pole to pole and back again, use the knife to break them into two halves, one with the seed. I take a spoon and turn the seedless half out so I can see if there are black spots on the skin side of the meat, if so dig 'em out with the spoon. Put the half with the seed in the fridge for another day, they keep fine uncovered if you don't mind the discolored exposed edges.

 

a little salt, mmm good.

 

 

You approach them with mindfulness.

 

If I only eat half, I cover the other half, the one with the seed, with the eaten out empty shell.   No discoloration this way (provided you eat it the next day and not two days later.)

 

I don't use salt on them when eaten in situ -- not opposed to salt in general, far from it, but on avocado I just don't like it -- unless I'm incorporating it in a salad with other veggies.  Before I broke my alligator chopper, I used to make a salad that combines two separate Mexican dishes, pico de gallo and guacamole, into one.  (I wanted to replace the alligator with a stainless steel one but Amazon wants $119 for it, and the plastic ones don't survive for long, I broke two...  plus I'm gradually exterminating as much plastic as possible from my environment...  just a turn-off for me, anything plastic...)   

Edited 7 hours ago by Taomeow

[Nungali]

I guess you will just have to get a real one  

 

 

 

[Taomeow]

1 hour ago, Nungali said:

I guess you will just have to get a real one  

 

 

 

 

Although the term is largely obsolete now, "alligator pears" is another name for avocados.  So I'd probably worry that the real alligator might just eat my avocado thinking it's specifically his food.    

[Nungali]

Pears  ?

 

A pair of alligator 'pears '     

 

Well, for once  ..... it just 'isn't me'    .....

 

 

 

 

 

 

  

 

 

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Edited 1 hour ago by Nungali