This is a question for those with more avocado experience than I have. I've been eating them for a couple months now, but have issues with the timing of when they're ready to eat, and the condition of their insides. I get a few that I know I just waited too long on, and they will be really mushy and gray in large areas. Others have pockets with a gray color around them. I've been eating bananas long enough to understand that the brown is either over-ripe or bruised. You can eat it, but it might taste icky. Is it the same story with avocados? Should I cut off the gray areas? I'm also curious about the best way to know they're ripe enough. I have been eating them when they are firmer lately and they seem to be more palatable. Thanks for any advice.