I had a great avocado week last week. Picked up a bunch for 5 for $5. Nothing as fancy as you have created. Just put them on tacos, burgers, salad and what not.

I just wish as you stated they were not so “finicky ripening” was not true. Nothing worse than cutting into what should have been a great avocado that turns out to be rotting.

I love eating them but they always seem to dictate having to eat them in such a short window even when your jus not in the mood that day to make a dinner with them in it.

How long do you think that Mango and Avocado Soup would keep for?