Do you ever hold your breath and wonder what appears to be a perfectly ripe avocado when you cut it open? Just curious. That’s all.
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Rarely. I buy them as green and hard as possible, then let them ripen on kitchen windowsill. When they are ripe I move them to the fridge, where they can last up to a week.
I never buy avocados without the stem, either. When you remove the stem, and it’s brown beneath it vs. green it’s likely to be shit.
That said, I picked some bad avocados recently that seemed alright, then were rotten on the stem end 
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Lol. I’m too cynical. I roll my eyes, cut into it, and hope for the best. 
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Believe it or not, avocados from Walmart are always, always perfect. We buy them pretty green, leave most of them in the fridge, and let 1-2 ripen on the counter. If you cut them at the proper just-softness, they are always beautifully green inside. No brown. I have no idea how Walmart does it or who their suppliers are, but you cannot go wrong with a Walmart avocado.
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But are you on the West Coast? Because East Coast avocados are often a crap shoot but West Coast avocados rarely are, IME.
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I wonder how much it has to do with what kind of avocado, from where, and when. Some varieties have seasons, but some from Mexico are made available year around.
My in laws in Atlanta get a large smooth kind of Avocado from Florida. Not sure if they are commercial or from friends and family. I used to only look for Hass, but these are awesome. I don’t know the name; maybe Reed
In California, I can usually pick a pretty good (or at least avoid a bad) Haas avocado for use within a particular time frame, but if my plans go awry, so might the avocado.
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Yes, I do. In the past I have been great at picking less than stellar avocados, but lately I have been on a winning streak and they have all been from Peru.
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Gulf Coast (New Orleans). Every other store is a crapshoot, but Walmart is not.
I’ve been pretty lucky with purchasing quality Hass variety from Costco or Malwart. When I lived in the SFBA- east, we had 'cados growing in our neighborhood, they were the smaller ‘cocktail’ size.
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I like this advice. I buy firm Haas avocados at HEB and give them one or two days on the counter. If there is leftover, it keeps well in the fridge for a few days.
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here the only choice is the supermarket -
I look for rock hard Haas, and inspect the skin with a very fine comb. . . .
any nicks, bruises, (insect?) holes will be nasty brown spoiled as they ripen.
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I typically buy them green and hard, because the riper ones are usually bruised. They ripen on top of the fridge, out of reach of the avocado hound. I was letting them get too ripe for a while, but now as soon as they’re brown they’re wrapped in cling plastic and put into the fridge.
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It is interesting that a Haas that looks and feels quite firm can be cut and will spread pretty well, certainly fine for avocado toast.
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“I say a little prayer.” Miss ya, Aretha!
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Mine too.
