I buy these as they are less mishandled by ignorant and careless retail workers. 99% of avocado issues are caused by bruises from retail workers throwing these rather delicate fruits around. There was a rather extensive Australian study which confirmed this. (Search YouTube) A moderate bump of the fruit will result in a dark bruise in a couple of days and ultimately result in a mostly inedible fruit. Also an avocado with the stem end still attached will be superior to those that do not have it as when the stem end is lost the fruit will darken at that end as oxygen penetrates. These bagged avocados have proven to be a better purchase even though I can sometime find some a few cents less, the bagged units have suffered less handling trauma at point of sale. To this end, I once yelled at a Sam's employee slinging bags of avocados, carelessly and roughly to consolidate boxes. I don't think this imbecile understood nor cared about the damage he was doing. In that, he is typical of the low care and lack of training of point of sale employees, whether Sam's Club or elsewhere.

I was really impressed with the size and freshness of these avocados compared to the ones I was buying at the grocery store. I thought there were too many for me at one time, but I learned to let them ripen up for a few days and them put them in the refrigerator where they will remain fresh for a week or more.

Good avacados seem hard to find in Colorado.They can be pithy or badly bruised or full of black areas. My Sam's, somehow, is able to get very good avacados. They ripened in a few days, were fresh, green and tasty on the inside. Sadly, they have doubled in price recently. Out of season?

I have bought avocados here before that were fine. However, this most recent bag didn't ripen properly. After sitting on the countertop for a week and a half (10-11 days), they were still mostly hard. I expect ripening by the end of a week at most. I cut open the last one today, it was still quite hard after more than 2 weeks (had to cut it off the pit with a knife).

The bunch I purchased recently went from underripe to too overripe without ever being edible. Tried to cut into one that felt ready, but it was still too hard to eat. I’m not sure where the problem is if they’re getting picked too early or preserved in a way that keeps them from ripening. If only we could grow our own avocados, right!

It is so hard to find decent avocados anywhere. I bought these had was so pleased, I was able to use them just a couple days after purchasing them and they lasted all week. The last one was just as perfect as the 1st one. No brown spots when I cut it open. This is on my weekly shopping list

Sam's has these best "less bruised" avocados that I can find any whete. Other stores really have beat up selection already turning dark. After Trump tariff's go into effect, we probably won't be able to justify having avocados so regularly. Enjoy them now.

These are excellent! Allow to ripen unrefrigerated for 3 days or until avocado feels soft to touch. Be sure and refrigerate immediately upon the 'soft touch' feel from the fruit. We use them in salads, spreadbutter and avocado on bread. Sprinkle avocado with salt.

They are good avocados, creamy and tasty. Sometimes they come too ripe, so I just need to be careful to pick them at the right consistency for my use. Also, make sure uts avocado from Mexico because in the past ive gotten some from Peru and those were bad because they never ripe.

Sam's bag of avocadoes have been wonderful this summer - they are still firm when we get them home, so take a couple of days to finish ripening. I've lost count how many bags we've bought this summer & only one or two of the fruit have not been satisfactory (damaged or overripe) when we got them home. I got some from another store several weeks ago & they never did ripen, even after two weeks!