“My recommendation is to buy them in bulk when theyre on sale, choosing the majority with green skin so you know they still need a few days to be fully ripe. I keep them all in the fridge and take one or two out as needed, leaving them at room temperature until theyre perfectly ripe. When the skin has a darker color and the avocado yields to gentle pressure without leaving indentations or feeling mushy, they are ready to eat,” suggests De Angelis.