I don't mind that avocados are expensive in HK... I'm willing to 'splash out' if I'm guaranteed a nice avocado... but am I the only one finding that it's hit and miss when it comes to their ripening?
In UK I leave it at room temperature and it will almost always ripen.
Here, I often get one that remains hard, or is black when opened at seemingly the right time. Is this due to the warmer temperatures? Any solutions? Thanks!