Buy an Avocado Today at Game Day Guac
Guacamole is as good as the avocado you make it from, and much of the fruit’s strength comes from ripeness. If you live in an area where they are grown, you probably don’t need to worry about getting them at the “right time”. (I love it, although I’m jealous.) But if you live somewhere you need to import them (like most of the country) and you plan on making guacamole for the Big Game, suggests Reddit user Iceman838. you go to buy them right now – and I agree.
I can count on my fingers how many times I’ve been able to waltz into a grocery store in Oregon and grab a perfectly ripe avocado. Overall PNW is very good at producing, but alligator pears are not what this region excels at. This means that almost every avocado I have bought while living here takes at least a day on the counter (or in a paper bag) to peak, but it usually takes three or more.
Monday – or perhaps Tuesday – may seem too early to shop for the dish you plan on serving on Sunday, but it is much easier to stop the ripening process of the avocado than to speed it up. Apart from the paper bag trick , which still takes at least a day, I was not impressed by any of the brewing “tricks”. For example, putting an avocado in the oven makes an avocado warm and slimy, which is disgusting and bad.
If your guac-related avocados ripen too quickly – remove the stem to check – you can stop ripening by refrigerating them until you’re ready to knead. This may sound like overkill, but I’d rather err on the side of over-preparation than under-preparation, especially when it comes to guac.