As long as the flesh inside is still green then they are still good to eat. Only once the insides are going brown are they going bad… and you can tell from how lame it tastes. Once they feel slightly soft I’ll usually put them in the fridge to slow the ripening down a bit. An ultra soft Hass with bright green flesh is optimal!!
This sounds like my experience with Reid Avocados… I find Hass way superior. But I let them get so ripe sometimes there’s white flecks forming around the stem. Are colour are your avocados when you eat them? Hass avocados go very dark, almost black skinned by the time I eat them Reid Avocados tend to be very bright green, and even still only a darkish green by the time they are ready to eat
What a stupidly titled article and post combination