How to Choose the Perfect Avocado: Tips to Avoid Bruised and Overripe Fruit

If you want to avoid buying avocados that are both bruised and spoiled, you need to memorize these essential selection tips!

It’s no exaggeration to say that summer is the paradise of tropical fruits — from durian and jackfruit to lychee and mango, every type is at its best. Among these, avocados stand out as one of the most beloved and versatile fruits. In this article, we’ll help you easily tell the difference between popular avocado varieties and share foolproof secrets to choosing the most delicious, creamy ones every time.

🥑 Three Popular Types of Avocados You Can Easily Find

1. “Bo Sap” (Vietnamese Butter Avocado)

This variety is widely grown in Đắk Lắk, Vietnam. The skin is a deep green color, and the fruit shape is moderately oval—not too round or too long. When ripe, Bo Sap avocados feel firm and heavy in the hand, the flesh turns light yellow, and the texture becomes smooth and buttery with a subtle sweetness.

Bo Sap avocados are highly prized for their thick, creamy flesh that doesn’t turn black easily, making them perfect for smoothies or eating fresh with a spoon.

2. Hass Avocado

Originating from Australia, the Hass avocado is one of the most recognized varieties worldwide. It has a thick, slightly bumpy skin that turns from green to dark purple or nearly black when ripe. The fruit is small and slightly pear-shaped, with a rich, nutty flavor and dense texture similar to the Bo Sap variety.

What makes Hass avocados unique is their long shelf life and consistent quality — a favorite choice for export and for those who love making guacamole or avocado toast.

3. Long Avocado (also known as “Bo 034”)

The 034 avocado has an elongated shape, round at the base and narrowing toward the stem. It’s neither as short as Bo Sap nor as plump as Hass. On average, a 034 avocado measures about 20–25 cm in length.

The 034’s skin is thin, its seed is small, and the flesh is fragrant and rich. This variety originates from Lâm Đồng province, and it only reaches its best flavor and yield when grown in this region’s cool, fertile soil. The creamy texture and high oil content make 034 avocados especially popular in Vietnamese households.

🥄 How to Choose Ripe, Unbruised Avocados

1. Check the Stem Area

The stem or “neck” of the avocado reveals a lot about its ripeness.

• If the stem area is fresh green and firm, the avocado is still unripe.

• If it turns slightly yellowish-green, that’s the sweet spot — the avocado is perfectly ripe and ready to eat.

• If the stem area feels too soft or sunken, it’s likely overripe and may have dark spots inside.

Remember: avocados ripen from the bottom upward, so always check near the stem before buying.

2. Observe the Skin Color and Texture

A ripe avocado usually has a smooth, glossy surface that feels firm yet slightly soft when pressed gently.

• Green-skinned avocados with tiny golden specks tend to have richer, creamier flesh.

• Purple or brownish-yellow ones are often more fibrous or overripe.

A good avocado should feel dense and not hollow when held. Avoid those with dents, dark patches, or overly wrinkled skin.

3. Feel the Weight and Test by Shaking

Hold the avocado in your hand — it should feel heavy and solid. Gently squeeze near the bottom; if it yields slightly, it’s perfectly ripe.

You can also give it a gentle shake. If you hear a faint sound from the seed moving inside, it means the avocado is mature and delicious. If there’s no sound, the fruit might still be too firm. But if it rattles loudly, the avocado is overripe and likely stringy inside.

🍏 How to Ripen and Store Avocados Properly

If your avocados are still green and hard, don’t worry — you can speed up the ripening process naturally. Simply place them next to apples or bananas, or put them together inside a brown paper bag. The ethylene gas released by these fruits accelerates ripening, helping your avocados soften within 1–3 days instead of the usual 6 days after harvest.

Once your avocados are ripe, it’s important to store them correctly to keep them fresh:

• If you’re not ready to eat them yet, brush the cut surface with a little lemon or lime juice, then place the fruit in a zip-lock or vacuum-sealed bag before refrigerating. The acidity helps prevent oxidation, keeping the flesh bright green.

• For longer storage, peel and remove the seed, then store the flesh in a freezer-safe bag in the freezer. When ready to use, thaw it slowly in the fridge — perfect for smoothies or spreads.

💡 Final Thoughts

With these simple yet effective tips, you’ll never have to worry about buying spoiled or unripe avocados again. Understanding how to distinguish between different varieties, check ripeness, and store them properly will help you enjoy this creamy, nutritious fruit at its best — whether you blend it into a smoothie, spread it on toast, or simply savor it with a spoon.