So you got lots of different varieties over here.

They are green ones.

They're like green ones.

And how do we know which one is right?

Well, the first thing we're looking for is a skin that's a little bit darker like this On notice here, most of the avocados will have a little stem like this.

Like this.

So too, figure out avocado is right.

He just pulled that little stem off.

And if it comes off easily like so then the proto is right.

But you also wanna be careful, because if that is very brown, then the avocado is right.

So you don't want to pick that now when you're picking avocados also, you know that it's right or not based on how it feels.

So Beto is just a little bit just like that and brings back It's perfect rightness versus like this where it's rock hard and you don't want to take this summer.

So if you're gonna use avocados like over an extended period of time, you do want to get some like this and some like this, and over the course of two days or a couple of days.

These will also right.

Everything keep in mind when you're picking up photos is that they tend to ripen with the amount of ethylene that's present and definitely is a gas that actually ripens fruits and vegetables.

So a little trick here is if you go to the bottom of this pile, you'll probably find out the photos that have been exposed to more.

Ethylene has a chance to build up, and you will find a riper of a photo towards the bottom.

But at the same time, you want to make sure that even though it's the bottom of the pile, it's not mushing from the weight of the ones.