I'm following Rick Bayless' directions to check the _bottom_ of the avocado and use it or put it in the refrigerator (for 3-7 days) when it gives slightly.
I've mostly had good luck, but sometimes they're just bad to start with, bad because they're bruised from mishandling, or have been exposed to too much heat.
I don't see a lot of the tough leathery ones, but I have seen a few. (Seattle, so I'm not in the southwest.) I wonder if they are a different varietal or just dried out.
https://www.rickbayless.com/ingredient/avocado-1/
I've mostly had good luck, but sometimes they're just bad to start with, bad because they're bruised from mishandling, or have been exposed to too much heat.
I don't see a lot of the tough leathery ones, but I have seen a few. (Seattle, so I'm not in the southwest.) I wonder if they are a different varietal or just dried out.