Food writer and editor Hayley Schuneman advised shoppers to select avocados with an intact stem to ensure the fruit ripens evenly, according to Simply Recipes. Schuneman, who is passionate about food, explained that checking for a small stem on the fruit is enough to make the right choice.
Data from the Hass Avocado Board shows that pulling off the stem breaks the seal of the avocado. Oxygen then enters the fruit and causes premature oxidation, turning the flesh brown and damaging its flavor and texture. Schuneman said the common advice to pluck off the stem to test ripeness is flawed because it ruins the quality of the fruit.
Oxidation risks and ripening techniques
Avocados with intact stems brought home usually ripen evenly over several days, Schuneman said. She buys firm, dark green fruits four to seven days before planning to use them, pressing them gently each day to check if they are ready. She noted that this method allows her to control ripening, avoid throwing away overripe fruit, and save money.
For faster ripening, Schuneman suggested placing the avocado inside a paper bag with several bananas. A dietitian previously reported that eating avocados daily offers health benefits beyond good taste, helping make meals more filling while supplying fiber and heart-healthy fats.
