5 stages of ripeness
The first step to ensuring that avocados are served at their peak of
freshness and flavor is understanding the stages of ripeness for Hass
avocados. Color is NOT always an indicator of ripeness. The best way
to judge ripeness is to feel for uniform softness.
Fresh off the tree.
The avocado is very hard with no give.
Ready to eat in approximately 3 days if held at room temperature. (15 - 25 lbs of pressure).
No. of days from order: 0
Ripening has begun, but the avocado is still very firm.
Very hard fruit. Usually green in color, some fruit may be a darker shade.
(25 lbs of pressure or more)
No. of days from order: 2
As it ripens, the avocado is firm but yields slightly to pressure.
(Pre-ripened) Slight give to fruit. Ready to eat in approximately 2 days if held at
(10-15 lbs of pressure or more)
No. of days from order: 3
The avocado is ripe, and yields slightly to gentle pressure.
(Pre-ripened) Good for slicing. Fully ripe next day if held at room temperature.
(5-10 lbs of pressure)
No. of days from order: 4
The avocado is ripe, and yields easily to gentle pressure.
Good for all. Will remain in this condition for 2-3 days if held at room temperature.
(5 lbs or less pressure)
No. of days from order: 5
There are two ways to judge avocado ripeness. Most experts recommend that
you feel for uniform softness to determine the ripe level.
Unripened fruit is usually green, while ripe fruit is usually dark green to black.
However, during certain times of the year due to maturity, hard fruit can be black
in color, Uniform softness is a better indicator of ripeness.
Stage 2-4 fruit can be held at room temperature (65° - 70°) in an area with good circulation
to continue ripening.
Stage 4-5 fruit can be stored at 36° to 40° for up to one week.