How to Choose, Ripen, and Store Avocados
Sneak Preview: Choosing a good avocado isn’t foolproof, but a few simple tips can improve your odds. Learn how to pick firm avocados at the store, ripen them at home, and store cut avocados so they stay usable longer.
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Buying avocados can feel like a gamble. One is smooth and creamy inside, while the next hides dark streaks or bruised spots.
I have a theory about what happens between the store and my kitchen. Somewhere along the way an avocado gets dropped by a careless stocker—or squeezed by a curious customer—then quietly tossed back into the bin for the next unsuspecting shopper.
After dealing with enough disappointing avocados, I finally adopted a simple routine: buy them firm, ripen them at home, and store cut avocados carefully. It doesn’t guarantee perfection, but it greatly improves the odds.
If you like to keep avocados on hand, try my secret and buy them regularly. You’ll always have perfectly ripe and ready-to-eat avocados in your fridge.
How To Choose Avocados at the Store
Buy Firm Avocados
At discount stores like Aldi or Walmart, choose hard, unripe avocados. They’re less likely to be bruised by handling.
When I want avocados for my San Antonio Bean Burger or avocado toast with my sourdough bread, I buy them at least 3-5 days before using them.
Check the Skin Color
Look for green, firm avocados. Hass avocados—the variety most commonly sold in U.S. grocery stores—start out green and turn dark as they ripen. Buying them while they are still green usually means they are firm and less likely to be bruised.
(Some varieties, like Fuerte, stay green even when ripe, but they are less common in many stores.)
Pro Tip: Choose Pear-Shaped Avocados
Round avocados often contain larger pits and less flesh. When possible, choose avocados with the classic pear shape, which usually means more usable fruit inside. (Thank you to one of my readers who shared this secret that he learned from a Hispanic lady searching for avocados next to him in the store.) After paying attention to this for a while, I think she was right.
Need a Ripe Avocado Tonight?
If you need ripe avocados for guacamole tonight, try a smaller, less-trafficked store. Pricier grocery stores often have avocados that haven’t been handled as much, increasing your chances of finding one that’s ripe and bruise-free.
What to Do with Rock-Hard Avocados
- Place them on the kitchen counter at room temperature and check them daily. Most avocados soften in 3–5 days, depending on how firm they were when you bought them.
- When the avocado yields slightly to gentle pressure, it’s ready to eat.
- If you’re not ready to use it yet, move it to the refrigerator. The cold temperature slows ripening and can keep a perfectly ripe avocado usable for several more days.
How To Ripen Hard Avocados Faster
If you need an avocado sooner, place it in a paper bag with a banana or apple. These fruits release ethylene gas, which speeds ripening.
Check the avocado daily so it doesn’t become overripe.
Once an avocado is perfectly ripe, the next challenge is keeping the leftover half from turning brown.
How To Store a Cut Avocado
Store In Water
Place the cut half (with the seed) in a jar of water, fully submerging it.
Use within 1-2 days. Expect the top layer to appear waterlogged but it’s still perfectly usable for mashing or blending.
Vacuum-Seal It in a Mason Jar
Another option is sealing the cut avocado inside a small canning jar using a portable vacuum sealer (paid link). Removing the air slows browning and keeps the avocado fresh for 1–3 days.
Pro tip: If you only use half an avocado for toast or a sandwich, seal the other half immediately instead of leaving it on the counter. I keep my small vacuum sealer in the drawer near my knives so it’s easy to grab.
If a portable vacuum-sealer seems unnecessary for such a small job, I assure you it is well worth the price considering all the things you can do with it.
Are Black Spots in Avocados Safe to Eat?
Widespread Black Spots: Indicate the avocado is overripe. Discard if the flesh is too discolored.
Small Spots: Safe to eat; simply cut them out.
According to Healthline, an isolated black spot is usually caused by a bruise. Black spots throughout the avocado mean it has passed its prime. If the spots are small, I cut them out. If there are too many, I pass.
Final Thoughts
Avocados can be unpredictable, but a simple routine helps tip the odds in your favor: buy them firm, ripen them at home, and store them carefully once they’re cut.
With a little practice, you’ll have far better luck getting those smooth green slices you want for avocado toast, guacamole, salads, and your favorite recipes.
I especially love using perfectly ripe avocados in recipes like my Green Chili Enchiladas, Texas Tamale Pie or Leftover Beef Brisket Quesadillas.
— Paula, Home Economist
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Email me: Paula at saladinajar.com — photos help!
Something that Alton Brown suggested is to keep avocados at their best is to use a drink holder (that you get at fast food restaurants). It gives them a place to ripen without bruising. I’ve been doing this for years. In fact, my husband keeps getting them, so we have a bunch of them!
I get my avocados from Sam’s, picking a package that has the most green ones. I then take them home and put them in a paper bag with apples in it. I keep the bag with the apples in it so it’s always ready in the fridge for my avocados, which is pretty much every week! When they are mostly ripe, and when I plan to use them, I switch them to the cup holders. The cup holder holds 4 drinks, and Sam’s bags come with 5 avocados. So I put the extra one in the center of the holder.
If they ripen too fast for my expected use (which is always guacamole!), I put whatever extras in the fridge, for fajitas or a salad.
I’ve found that Alton Brown’s suggestions have improved the way I cook. His popcorn trick is one that we’ve used for over 20 years!
Thank you, Cookie, for sharing all the details of your system. It’s interesting to read about all the different systems people use to store avocados so they are perfectly ripened when you want to eat them.
Love your website. Love getting your emails. Have used so many of your ideas, especially making awesome rolls letting a bread machine do all the work. So, a big thank you.
Thank you for your kind words, Sandra. You made my day! Glad you are enjoying your bread machine.
Thank you Paula, I am going to get one of those portable Vacum sealers. Isn’t it maddening when you go to use your Avocado and it is too hard.ive found popping it in the microwave to soften for a few seconds can help. One time I peeled and sliced the unripe avocado & threw it on the BBQ griddle. Oh yum! Now everyone asks for this.
Hi Denise,
I haven’t encountered an unripe avocado in quite awhile but I will try your microwave idea the next time I do. The idea of grilling an unripe guac is genius. Can’t wait to taste one. Thank you so much for sharing!
I got this tip from somewhere. Cut the avocado the other way not lengthwise but widthwise (if that makes sense). You are leaving less exposed surface area.
Hi Suzy,
Thanks so much for sharing this idea. I’m trying it right now inside my vacuum-sealed jar and will report back after the weekend.
3/10/26: Reporting back. I liked cutting the avocado around the belly instead of lengthwise because of the reduced surface area. I’ll being doing that from now on. Thanks for taking the time to let me know about this.
Reporting back about cutting the avocado widthwise instead of lengthwise. It’s a great idea because it slightly reduces the surface area where the tiny black dots tend to show up. As I stated in the post, the discolorations aren’t harmful and you can’t taste them unless the avocado has been around too long and are a LOT.
I love avocados ?, for many different uses, so am always looking at them for ripeness, and being healthy. Even though the price of avocados has almost doubled, and this was before the tariffs took effect!
(Date of this post 4/3/25)
I didn’t know about picking them with a green skin, I have usually look for black skins. But that’s a personal preference, it’s probably because they ripen faster with the black skin. I don’t buy them soft, unless I plan to use them quickly.
I have one hack to perfectly ripe avocados, from ChefvAlton Brown. (He also has a great hack for making popcorn, which myself and my daughter have done for years.)
After you ripen them most of the way, put them in a drink holder from a fast food restaurant. This holds them upright, sotftly, and not banging into each other. They all have their own nest. ?? I do this after I’ve ripened them in a bag with apples or/and bananas, on the counter. If I’m not using them all and they are ripe, then I refrigerate them.
I always get them from Sam’s, which has the most consistent quality. So I grt 5 at a time. Costco’s avocados has been a disappointment, but then I rarely buy vegetables from them, because the quality isn’t as good as Sam’s. I get veggies that I don’t want in bulk, or aren’t available at Sam’s at a few specific places, where I know they are consistently good.
I spend a lot of time when I’m shopping for fresh items, I look them over for freshness and overall quality. I’m the same way with dairy products, making sure the dates are good, and I know what brand I want. I can’t believe the people just grab a jug of milk or whatever, leaning over me to get it!
Sorry for the lengthy post!
Hi Cookie,
No worries at all—thank you for the thoughtful reply! I love your avocado hack from Alton Brown—that fast food drink holder idea is genius. And I’m right there with you on checking dates and inspecting everything—I always say good shopping is half the battle in the kitchen!
Thanks for the great tip! Makes sense!
You’re welcome, Pam.
Thanks for the tip, Paula. I eat avocados frequently, but had not cracked the code of buying them. This makes perfect sense. Glad to hear your eye is better. Yes, I bet that vacay at Seaside helped quite a bit!
Thanks Becky! Vacations are a wonderful antidote for a lot of ailments. Right?
I have often wondered how to pick avocadoes.. thanks!!!
You’re welcome, Azalee. Thanks for writing.