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Why are avocados so fickle?

There’s a specific flavour of agony that comes from buying an avocado you thought was perfect only to bring it home, open it up, and find you were wrong: It’s too mushy or too dark in colour; it’s hard as a rock, stringier than corn, or almost watery. So it ends up in the trash, or at least masked in some sauce from the back of your fridge. It’s probably not you—it’s the avocado. Here are a few things you can do to improve the quality of your avocado experience.