This is the second avocado from the same bag that is tough and rubbery. The pit won't come out without leaving a skin, and it won't peel out of it's skin without cutting the skin off. I made sure it was soft and was at room temperature before I cut it open. How can I de-rubberize them?
Fruit – Why is the avocado tough and rubbery
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The California Avocado Commission recommends this (safe but wimpy - see below for a better way) three-step process:
- Start with a ripe avocado and cut it lengthwise around the seed. Rotate the halves to separate.
- Remove the seed by sliding the tip of a spoon gently underneath and lifting out. The other common seed-extraction method - striking the seed with a knife and twisting - requires some skill and is not recommended.
Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, starting at the small end. Or simply scoop out the avocado meat with a spoon. Be sure to sprinkle all cut surfaces with lemon or lime juice or white vinegar to prevent discoloration.
Source: California Avocado Commission
Notes:
- Another (and my favorite) way to remove the pit is by holding the half with the pit in one hand and striking the sharp edge of the knife used in step one into the pit, then twisting to remove. This is the "pro" way to do it, but takes a little practice. The video Nate referenced in the comments shows how to do it, it's not that hard.
- If you're going to be chopping the avocado up, you slice it up using the tip of the knife still in the shell, then scoop the sliced avocado meat out with a spoon.
Without forensics it's hard to tell exactly what happened. However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.
Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.
In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days.
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Best Answer
It's simply not ripe yet.
Don't buy avocados or any other fruit and vegetable in pre-packed bags, because you cannot tell what state they are in.
Buy from a local grocer whom you can trust, and therefore can get honest answers on the state of the produce.
Avocados are usually sold unripe for shipping reasons. Buy ahead of need, and let them ripen at room temperature (2 to 7 days). They will keep in the fridge if you need them later than that.
To recover a peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it. It's only good for salsa or sauce at that point though. One advantage of slightly cooking avocado is that the green colour becomes more intense; I suspect this explains the guacamole colour from many fast food vendors. :-)