John C Dvorak: This is a food tip, something I do personally. Recently, there’s been a rise in Peruvian avocados, especially since most avocados usually come from California and Mexico. These Peruvian avocados are actually better than the others.
Adam Curry: How so?
John C Dvorak: Well, let me explain. You’ll see them labeled with the country of origin in stores. The tip I want to share is about how to tell if they’re ripe. Unlike the usual Hass avocados that you can check by firmness, Peruvian avocados are different. They’re always firmer than the usual avocados, even when ripe. If they feel soft, they’re overripe.
Adam Curry: How can you tell when they’re ready, then?
John C Dvorak: It’s all about the color. The skin of a Peruvian avocado changes from green to black as it ripens. When it turns completely black but is still firm, that’s when it’s perfect. If it’s solid black with a little firmness, it’s at its peak.
Adam Curry: And we can always tell they’re Peruvian by the label, right?
John C Dvorak: Yes, stores will always indicate the country of origin, so you’ll see “Peru” on the sign or label.
Adam Curry: How about if I want one to be ripe in two days?
John C Dvorak: It’ll turn black with a little green, then eventually all black. There’s about a 2–3 day window when it’s all black and still firm. That’s when it’s ready.
Adam Curry: Great tip! Everyone, check out Peruvian avocados if you see them!