It is Valentine's Day and I am home alone... might try to make it to the new
Renaud Bray store where I live. (It's snowing, Oh Hum). These stores have a wonderful
array of books and cute decorative stuff. R_B is the bookstore near the University of Montreal!!
* * *
Found an interesting opinion piece in the New York Times this morning. Bringing
perspective to the Epstein files brouhaha.
* * *
But first, I need to go avocado shopping...
Copilot:
If I have an avocado that is still hard, could a microwave oven be of any use?
A microwave can soften a hard avocado, but it can’t truly ripen it. Ripening is a biochemical process driven by ethylene gas, and a microwave can’t fake that. What it can do is temporarily make the flesh less rock‑hard so you can mash it in a pinch.
Here’s the honest breakdown.
🥑 What a microwave can do
Warm the flesh, which makes it feel softer.
Loosen the cell structure slightly so it’s easier to mash.
Help if you need guacamole right now and don’t care about perfect flavor.
🥑 What a microwave cannot do
Develop flavor — microwaved avocados stay bland because ripening never happened.
Fix stringiness — underripe avocados often have fibrous texture that heat won’t change.
Create creaminess — that comes from natural ripening, not heat.
⚡ If you still want to try it
Use this only as an emergency hack:
Pierce the skin a few times with a fork (so it doesn’t pop).
Wrap in a paper towel.
Microwave 30 seconds at a time, checking softness.
Stop as soon as it yields slightly under gentle pressure.
It will be warm, softer, and mashable — but it won’t taste like a naturally ripe avocado.
🧪 Why the flavor stays “off”
You’re essentially cooking the avocado, not ripening it. The enzymes that develop the nutty, buttery flavor only activate during natural ethylene-driven ripening. Heat shuts them down.
If you want, we can talk about faster real-ripening methods that actually work (paper bag, banana trick, etc.), or even how to choose avocados that ripen predictably.
How-to-chose avocados...
Here’s a clear, practical way to choose avocados that actually ripen well — and avoid the duds that stay rubbery or turn brown inside. Since you’re in Québec, where supply chains can be a bit uneven, these cues matter even more.
🥑 Step 1 — Look at the stem button
This is the single most reliable indicator.
If the little nub at the top pops off easily and the flesh underneath is green, it’s a good avocado.
If it’s brown underneath, the inside is likely already browning.
If the stem won’t come off, it’s still underripe.
🥑 Step 2 — Check the skin texture
Different varieties behave differently, but for Hass (the most common):
Bumpy, matte, darkening skin → approaching ripe.
Shiny, smooth, bright green → very underripe.
Black with sunken spots → overripe or bruised.
🥑 Step 3 — Use the gentle pressure test
Press near the top (the “neck”), not the belly.
Slight give → ready to eat.
Firm but not rock-hard → will ripen in 1–3 days.
Soft everywhere → likely mushy or stringy inside.
🥑 Step 4 — Avoid these red flags
These almost always mean trouble:
Large flat areas → internal bruising.
Cracks in the skin → overripe or damaged.
Cold spots (from refrigeration) → risk of grey, watery flesh.
Perfectly hard AND very dark → picked too early, may never ripen.
🥑 Step 6 — For consistent results, buy in pairs
Because even good-looking avocados can surprise you, the best strategy is:
Buy one ready and one unripe.
Let the unripe one ripen at home where conditions are stable.
🥑 Bonus — How to ripen them properly (not with a microwave)
If you want, I can walk you through the fastest reliable ripening methods — paper bag, banana trick, oven (with caveats), or how to slow ripening once it’s perfect.
If you want, we can also talk about why some avocados never ripen at all, which is a surprisingly interesting little biochemical story.
I'm curious; why do some avocados never ripen at all??
Some avocados never ripen because something physically or biochemically went wrong long before you bought them. It’s one of those deceptively simple fruits with a surprisingly fragile supply chain. Here’s the real story — and why you sometimes meet the “eternal rock.”
🥑 1. Picked too early (the #1 culprit)
Avocados only ripen after they’re harvested, but only if they reached physiological maturity on the tree.
If they were picked too young:
They stay rubbery
They never develop oils
They may soften slightly, then turn stringy or rubbery
Sometimes they just sit there like a green stone until they rot
This is extremely common when growers rush harvests.
🥑 2. Cold damage during transport
Avocados are tropical fruits. If they’re exposed to temperatures below about 5–7°C for too long (common in shipping to Québec):
The ripening enzymes get shut down
The flesh turns grey, watery, or fibrous
They soften unevenly or not at all
Sometimes the outside looks perfect but the inside is a disaster
This is called chilling injury, and it’s irreversible.
🥑 3. Ethylene exposure was disrupted
Avocados ripen because they produce and respond to ethylene gas.
If something interferes with that:
Wax coatings that are too thick
Storage in low‑oxygen environments
Chemical treatments meant to delay ripening
…then the fruit can’t “hear” its own ripening signal.
🥑 4. Varietal quirks
Some lesser‑known varieties (especially those not meant for long-distance shipping) can behave unpredictably if they enter the mainstream supply chain. They may:
Ripen unevenly
Stay firm in some zones and mushy in others
Never reach that buttery texture
Most Québec supermarkets carry Hass, but off‑varieties do show up occasionally.
🥑 5. Bruising that stops ripening
If the fruit was dropped or squeezed hard:
The bruised areas oxidize
The enzymes in those zones die
Ripening becomes patchy or stalls entirely
You’ll see this when one half is perfect and the other half is brown rubber.
🧬 The biochemical core of the problem
Ripening requires:
Active ethylene synthesis
Functional cell-wall–softening enzymes
Intact oil bodies in the flesh
Proper temperature range
If any of these are disrupted, the fruit simply can’t complete the ripening cascade.
🥑 Why this happens more often in Québec
You’re in a colder climate with long transport chains:
More chances for cold damage
More aggressive storage treatments
More variability in harvest maturity
So you’ll occasionally get the “never-ripens” even if you choose well.
If you want, I can walk you through how to detect the doomed ones before buying, or how to test at home whether an avocado is likely to ripen or is a lost cause.



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