It's time number ten that I'm writing about. The avocado looks and feels fine at the market, but when we let it ripen and cut it open, the flesh is mostly an unappetizing black. This happened this past week with all four of the Hass avocados we bought. Ugh. (Not to mention a hasty replanning of the dinner menu.)
Are there any avocado experts out there who know what's up? Is there away to recognize these outlaw avocados at the market? Is there something else we should be doing?