We've all been there; you want to make guacamole [1] or avocado toast [2] today, but all the avocados at the shop are hard. What do you do? I reached out to the California Avocado Commission [3] to find the answer. "The majority of stores carry avocados that are ripe and ready to eat today or tomorrow," explained Jan DeLyser, vice president of marketing. "Many consumers purchase enough avocados for weekly consumption, so they always have some ready to use."

She suggests shopping at supermarkets that have "ripe and ready" avocados for immediate use, or, if you have a few days to spare, placing avocados in a bag with an apple or a banana at room temperature to expedite ripening (apples and bananas emit a ripening agent called ethylene gas). Conversely, ripe avocados can be kept in the fridge for a day or two to slow down the maturation process. If all else fails, take a tip from Pinterest and use a potato ricer [4] to create fluffy, small grains.