avocado troubles

i love avocados and use them in a variety of dishes. However, i have had nothing but disappointment in the avocados i have purchased in the past few months. i buy them green and allow them to ripen on the countertop, occasionally throwing them in a paper bag with an apple to speed the ripening. But even when they feel ripe, i open them up & they still are underripe inside, or there are brown streaks running through the fruit (which add a bitter, unpleasant taste).

i have been eating avocados for years and this is the longest run of bad ones i've had. i am yearning for the rich, creamy avocados i had earlier this spring/summer.

Can anyone recommend a source or some tips for finding good avocados? i live in Champaign, but i do go up to Chicago at least once a week. A local source would be ideal, but i'll take just about anything at this point. i even considered ordering from Harry & David's or from Westpak. However, the prices are exorbitant and there's no way i could eat a whole case.

This time of year is the worst for avocados; many around here come from Chile and New Zealand. Quality of Southern Hemisphere fruit has improved in recent years, but they still seem to have a higher percentage of duds. Fortunately, avocados from Mexico are available and are usually a good bet. It pays to check out the country of origin. The biggest, creamiest, and most inexpensive avocados around here come from Costco - rarely a dud.

Bill/SFNM

If you're in Chicago stop by the Green City Market for fresh and delicious fruits and vegetables from local farmers that care about their food and are more than willing to talk about it. Avocados might not be there....but you could find a new favorite. Try roasting Butternut Squash...Mmmm.

I think you are right about the overall decline in avocado quality. Maybe I am just going to all the wrong places all the time, but I havn't been able to buy good avocados all summer eaither. I can't identify when exactly I last purchased really good avocados.

Jayz, when does Green City stop, is it open year round?

My favorite avocados come from California, and unfortunately we saw a lot of fields destroyed in the fires. I think we're going to see the price rise for lesser quality produce as we're going to have to bring it from further away. I think the same is going to be true of citrus as I know the southern california citrus crops were highly affected. This said, expect amazing quality crops in the season or so after this as the ground should be filled with good nutrients at this point making for a better growth.

Though I've also noticed a decline in quality, your best bet for good avocados is to purchase them on North Clark St. in Rogers Park, most particularly in the Latin markets. I don't think bad avocados are tolerated up here the way they are at the Jewel. I can't speak to other areas of town, though...

Also, I rarely buy green avocados. I usually purchase 2 black avocados - one fairly firm (but not rock-hard) and one that gives slightly, like a warm handshake. Feel the whole fruit for any hollow areas under the skin that indicates the stringiness mentioned above (it needs to have some give for you to feel this.) If you put them in the fridge, they stop ripening and will keep for a while; you have one for today or tomorrow, and one to set on the counter when you're ready for it later in the week.