emmie21 – split the difference and you’ve got a perfect avocado. heh heh. Yes, it should yield ever so slightly when you palm it. Often, at first, it’s trial and error and then you get to a point where you get it right every time once you get the feel of it.
at first when i started buying them i had the guy in the produce department help me find a ripe one. it was a perfect pick. now i am better at it myself, but it takes practice. you have to get used to the feel. slightly soft but not too soft.
Also, you can go by color. When it starts to darken, it’s getting ripe. When mine start to darken, I give a gentle squeeze, but not hard enough to bruise. If it yields slightly it’s ready but if it’s still hard, I let them sit another day. Sometimes I get avos that are ready when only part of the skin is dark and I’ve had avos that were yuck until the entire skin was darkened, so go by both methods: darkening of the skin and squeezing.
Sometimes they are picked WAY, way too early(like imported avos) and need a bit of extra darkening time. Still, I don’t let them get really black on the outside before I store them in the fridge.