> Where the skin is visibly much thinner and smoother and there's no brown layer, and I can only imagine that's the type of avocado where people can judge its r

> Where the skin is visibly much thinner and smoother and there's no brown layer, and I can only imagine that's the type of avocado where people can judge its ripeness. But those don't seem to be available in NYC at my local store or Whole Foods or anywhere... I get both of those here in SoCal, or at least a varieties that look similar to those photos - the bumpier variety is noticeable when I come across it (it's definitely tougher). I never paid attention to the thickness of the skin or kept track of how quality correlates to the bumpiness, though. I'll keep an eye out from now on. I wonder if there's a single vendor/broker supplying the stores in your area. Have you tried buying them from outside the boroughs?