I am fairly familiar with avocados. I buy and consume them regularly. But recently I encountered one that was quite the head scratcher. I normally buy green ones and leave them on my kitchen counter to ripen. This one too turned from green to dark green/blackish in a few days-everything went according to plan just like every other avocado I had. But when I opened it today it was soft and smushy in some parts but rubbery in some other parts. And it's uneven: although most parts near the pit were solid, some parts attached to the skin were also hard/unripe. So it wasn't layered. The flesh had a very healthy, normal green so it puzzled me even further since it didn't seem to have gone bad.

I don't think there'd been physical trauma. I don't remember dropping it. And it was certainly a solid happy green avocado all around when I bought it.

I am fairly familiar with avocados. I buy and consume them regularly. But recently I encountered one that was quite the head scratcher. I normally buy green ones and leave them on my kitchen counter to ripen. This one too turned from green to dark green/blackish in a few days-everything went according to plan just like every other avocado I had. But when I opened it today it was soft and smushy in some parts but rubbery in some other parts. And it's uneven: although most parts near the pit were solid, some parts attached to the skin were also hard/unripe. So it wasn't layered. The flesh had a very healthy, normal green so it puzzled me even further since it didn't seem to have gone bad.

I don't think there'd been physical trauma. I don't remember dropping it. And it was certainly a solid happy green avocado all around when I bought it.

Update:

I put the avocado, already halved and peeled, in an airtight container with some mango peel and mango chucks, as I expect them to release ethylene. Doesn't mango peel turn black? My understanding is that is the result of itself releasing ethylene after being peeled off the fruit. So I put it in a container together with the cut-open avocado and some lime juice for anti oxidation. It's been two days and a good part of the avocado is still rubbery. I don't even know if my idea has worked...

I am fairly familiar with avocados. I buy and consume them regularly. But recently I encountered one that was quite the head scratcher. I normally buy green ones and leave them on my kitchen counter to ripen. This one too turned from green to dark green/blackish in a few days-everything went according to plan just like every other avocado I had. But when I opened it today it was soft and smushy in some parts but rubbery in some other parts. And it's uneven: although most parts near the pit were solid, some parts attached to the skin were also hard/unripe. So it wasn't layered. The flesh had a very healthy, normal green so it puzzled me even further since it didn't seem to have gone bad.

I am fairly familiar with avocados. I buy and consume them regularly. But recently I encountered one that was quite the head scratcher. I normally buy green ones and leave them on my kitchen counter to ripen. This one too turned from green to dark green/blackish in a few days-everything went according to plan just like every other avocado I had. But when I opened it today it was soft and smushy in some parts but rubbery in some other parts. And it's uneven: although most parts near the pit were solid, some parts attached to the skin were also hard/unripe. So it wasn't layered. The flesh had a very healthy, normal green so it puzzled me even further since it didn't seem to have gone bad.

I don't think there'd been physical trauma. I don't remember dropping it. And it was certainly a solid happy green avocado all around when I bought it.