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I had a batch of avocados from the supermarket, as I normally do.

I often have 3-5 days before they're past the point of being edible.

This batch was not more that 2 days old, and three out of five looked like the avocado below (this is probably the best of the bad bunch), despite being firm.

avocado, cut in half with stone showing. It has grey zones that circle the avocado

In fact I felt like I was being a little cheeky and risking opening an unripe avocado.

Is the greyness from damage or disease?

I tasted one, and rather that tasting over or under ripe it was just bland.

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