I freeze my ripe extra avocados whole. It changes the texture but they are still good for guac and salad dressings.

I don't -because I don't buy them. :)

Son worked at the local farmer's market in high school. They were instructed to avoid putting avocados on anything metal such as a metal refrigerator shelf.

Don't all refrigerators have glass shelves?

Freezers have metal grill shelves.

I eat half of one a day. It's hard to keep the other half looking good even though I have an avocado holder. I just scrape off any brown part.

I only buy a couple at a time and store in dark cupboard until just ripe, then put in veggie drawer in the fridge. They don't last long in my house - YUMMM.

Avacado and hard cooked egg--delicious combination!

We avoid paying the $.99 each at Costco. The local store has them 2 for $1 and you don't have to buy more than you can keep fresh. On Wednesday the price is 2 for $.90.

I'm going to try the avocado/egg combination this morning. Thanks!

I'm curious as to whether Walmart prices its produce alike in all the stores. Around 10 days ago when I shopped, the avocados were 40 cents each so I bought 10.

Stores sell their wares at a price that the market will bear. That I understand.....different cities will charge different prices for the same item.

What I don't like is when the same store charge different prices in the same town. That's not fair. We see that all the time with 2 different FreshCo grocery stores. Even their same store brand items are different prices.

How many rotten avacados have I thrown away? Let me count the dollars!

They are not ripe one day...and too ripe by the day I want to eat them.

I've had some luck putting a nearly-ripe (tough-skin) avacado in a plastic bag on the top shelf of the fridge. It was 'just right' two days later. Earlier experiments without a bag didn't work; the avacado dried out.

I don't normally pay $.99 for each avocado either. It's hit or miss on what you find at the regular grocery store. On some days, they even look moldy. The less expensive ones are often too small and smushy.

I've tried a few new recipes lately that call for avocado. I have one child who is an avocado lover. I'm competing with him for the avocados so I bought a whole bag of healthy looking ones.

We buy them by the bag at Sam's Club. They might be about a dollar each but they are twice the size of the little ones at the grocery that are usually about the same price. The last bag was awful, though- each one rotted before it ripened. Usually, they are excellent. I put the cut half, with the seed still in it, in a very flimsy Baggie, wrapping it tight as I can and it rarely even turns brown. I don't bother with lemon.

I paid as little as 49 cents at Aldis last week ,but I buy whatever the price. I mix the half with hard boiled egg, walnuts, and cranberries every day for lunch. Put in on whole grained bread with cheese and grill it in the panini.

Grocery store Avos are usually bruised and horrible when they ripen. I've seen so many women squeeze them to death trying to find a ripe one with no thought of the poor customer who comes next. Anyway I buy them green, put them in a brown bag with some bananas and that speeds up ripening and I never get bruised ones that way. Once they ripen I put them in the fridge to stop the process, and sometimes I freeze the ripe ones. I put them in salads and make guac with them mostly.

Never have I even seen avocados for 40 cents each! We buy them by the bag, keep them in our wooden bowl for fruit, and watch them carefully. When one is ripe we split it. If they ripen too fast for us they're mashed with s&p and lime juice. Yum.

I think FlamingO's answer with the pit and baggie was what I was remembering. I just couldn't remember what it was.

If they are over ripe, You can mash them to make a good sandwich spread for BLTs or hamburgers or egg salad or whatever.

Do I know this, or only think I do?

Avacados can stay on the tree indefinitely; start to ripen after they are picked.

Last week bought 2 cuz looked nice nd were a good price. But NOT ripe... not soft enough. I left one on counter for a few days and it was yummy when I cut it. Other one went into fridge while still hard. Cold seems to prevent them from softening. When I take it out (tomorrow, maybe Friday) it'll take a day or 2 to ripen up just like the first one.

My avocados are almost always perfect once I read a tip to keep them on the counter until they have the feeling of a tennis ball. Squeezable but with light resistance. Then I put them in the fridge, where they can last a good week or more. Always perfect. If I put them out until they are soft, they are brown inside. For cut avocados, plastic wrap as close to the surface as possible as oxygen is the main culprit for browning.

I often buy bags of them, and I check each one each day. Sometimes they need to go into the fridge at different times.

I eat my avocados almost right away and as Chi mentioned they should feel like a tennis ball when squeezed. If it feels like a hardball it isn't ripe, if it feels like a squishy ball it's too ripe.

Chisue, you are correct in your memory......avocados don't finish ripening while still attached to the tree.

How do you know when to pick them from the tree? I guess by size? Are they fast or slow-growing?? That is fascinating to me.

I keep them at the grocery store. I just can't learn to like them.

I buy rock hard ones and sit in a wooden antique bowl on my counter. By the end of the week, they all have ripened nicely.

They're definitely an acquired taste. I still prefer guacamole over plain avocado. Having the right ripeness makes a huge difference. Under-ripe avocado doesn't taste like much and the texture isn't very nice, and overripe can be stringy and not taste very good either. Ripe avocado is creamy and mild-tasting.

I am dragging this back up because I have a new system. You know those little elasticized “shower caps” for food bowls? I finally found a use for the tiny ones besides cans of Fancy Feast. Half an avocado! Works great, barely any discoloration even after 36 hours!

I too have changed my method for avocado saving. I used to freeze extras whole. Now I go ahead and make guac with 3 or 4 ripe avocados at a time and freeze in several 1 qt freezer ziplocks with the guac smooshed flat, when I want guac I can break off a piece.

Flamingo I like those shower caps!

I do what Elmer does - put them in the fridge when they just begin to soften, unless I buy them already ripe. I also have an avocado tree, but I don't get enough avocados from it, and so I have to buy them.

I only buy 2 or 3 at a time because it's just me. I ate one for dinner last night. Sometimes I wait too long and they are rotten when I get around to them. I do try and buy one almost ripe and the other 2 hard as a rock so they last a few days.

Unless I plan to make quac, I buy them 3 at a time, of varying degrees of ripeness. I leave them on the counter and eat one every other day. Unless of course I forget...

I tried freezing them whole, and it didn't work. They were just as discolored as if I'd left them on the counter for an extra week or two. Now I just buy them 2 or 3 at a time.

Sprouts, 3/$1 when they go on sale...

They look pretty sitting in a bowl on the counter in my kitchen. Eaten within a week of purchase.

I buy one at time. Like chi sue says, one day they are too green and the next they are mush. There about a six hour window when they are perfect

I eat one every day of the year and buy them rock hard. But at the end of the week , they are all fine. I love them but hate mushy ones so I pitch them. I keep them in a bowl in my kitchen.

I eat them every day also. I also buy them hard and green because they are less likely to have been squeezed. You can always tell an "avocado novice" because they stand in the supermarket produce section and squeeze avocados. Every time you squeeze one, it bruises them. A bruised avocado has a funky to nasty taste. An unbruised avocado has a very buttery taste. To me, it is all or nothing. I won't eat one that is bruised. Often the flesh that isn't bruised takes on the funky taste of the bruised part.

A green, rock hard avocado will be good for slicing here in two days....guacamole in 3 days. I do nothing but put them in a bowl on the counter. As they ripen, the skin color changes. Dark green, almost black, slicing. Next day guacamole. Totally black usually past eating. Soft to a regular pressure of just laying in your hand, no good. If you squeeze a green avocado, that will still bruise it and cause it to deteriorate when it is ripening. Never squeeze an avocado.