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I’ve had several avocados soften on one side while the area near the stem—or the opposite side—stays hard. If the fruit has been sitting at room temperature for a few days, is uneven ripening normal, or does it point to bruising or storage problems?
I’d like to know whether turning the fruit or changing where it’s stored can make ripening more even, and how to tell when a firm patch is simply unripe rather than spoiled.
