Spring can be a challenging time for avocado lovers. In European supermarkets, this period often marks a transition between sourcing regions, leading to greater variability in fruit quality.

In a feature by DR, AU FOOD researcher Alexandru Luca explains why choosing a ripe avocado is more difficult than many consumers expect.

He describes the avocado as a ’black box’ - a term used in science for systems whose internal state is not directly observable.

“The avocado has a very thick skin, and as a consumer, you often cannot know what is inside it. It’s hidden,” he explains.

Because avocados do not ripen uniformly, two fruits that feel identical on the outside can differ significantly on the inside. This natural variation makes it difficult to assess ripeness using traditional methods such as touch.

“Two avocados can feel identical on the outside, yet be very different on the inside,” says Alexandru Luca.

This uncertainty is one of the reasons why new technologies - such as in-store scanning tools - are being developed to help consumers better assess ripeness and reduce food waste.

While no method is foolproof, a few simple guidelines can improve your chances:

• Gently press the avocado – it should yield slightly, but not feel mushy
• Check its color – green usually indicates it’s not ripe yet
• Avoid squeezing too hard, as this can damage the fruit

The challenge of selecting the right avocado highlights a broader issue in food science: how to better understand and communicate food quality to consumers. At AU FOOD, this is a key area of research - spanning topics such as food structure, quality assessment, and consumer behaviour.

Read the full article by DR (in Danish):
https://www.dr.dk/nyheder/indland/fremtiden-er-nu-dansk-supermarked-indfoerer-maskine-der-scanner-avocadoers-modenhed