Rummaging through the Haas avocadoes in the produce department at Roche Bros. in Wellesley, Mass., I try to find at least two dark green ones that have some give. Not many. “It’s nice to see someone else is as picky as I am,” says the woman next to me.
Great guacamole starts with ripe avocadoes, no ands, ifs or butts. Hope all you want, but like a relationship, you never really know until you’re into it how it’s going to turn out. So choose wisely. Too soft and the avocado could be on the verge of rotten; too hard, with no time to ripen, the guacamole is stiff and tasteless as opposed to creamy-ripe avocado goodness.
The avocado should be very dark green to even blackish green, soft when pushed with the thumb, not mushy. Your best bet is to buy firm avocadoes at least three days ahead of when you’ll need them so they have time to ripen. Ripening takes time.
What I also love: avocados ripen quickly when put in a brown bag with other ripe fruits like bananas, apples or tomatoes—apparently the release of ethylene gas from the ripe fruit quickens the ripening process of the avocado. It makes me think of relationships as well: People ripen better when placed with other fruits. We’re happier, too.
OMI'S GREAT GUACAMOLE
2 ripe avocados
1 clove garlic, finely chopped
2 tablespoons cilantro, cleaned and chopped
Juice of 1 lime
2 tablespoons vine-ripe tomato, finely chopped
2 tablespoon red onion, finely chopped
Cut the avocados in half by running a knife down the center. Twist the two halves apart. Peel away the skin and put the avocado in a medium size bowl.
Add garlic, cilantro and lime juice. Mash well with a potato masher. Add a pinch or two of salt. Taste and adjust seasoning, using more lime juice or salt. To jazz it up, add finely chopped tomato and red onion.
Cover the guacamole with plastic wrap so the plastic comes in contact with the guacamole, leaving little room for air, which causes the avocado to turn brown. Keep in refrigerator up to a day. Serve at room temperature with tortilla chips and salsa.