Avocados have become very popular in recent years. And that's not surprising, because they are not only tasty, but also super healthy! You can always eat an avocado for breakfast, lunch, dinner or as a snack. In this file you can read everything about the popular fruit.
Avocados come in a wide variety of shapes, from round, to teardrop, to even football-shaped. Depending on the variety, the inside of the avocado ranges from bright yellow to yellow-green to pale yellow. All avocados have a soft, creamy texture and a delicate nutty flavour.
A mature avocado ripens three to eight days after being picked. To ripen, you need to store avocados at room temperature. To speed up the ripening process, you can put them in a brown paper bag. Ripe avocados can be kept in the fridge for several days.
Avocados are perfect for appetizers, lunches or light dinners. Seafood salad, spiced chicken or fresh fruit salad are just a few ideas. Avocado slices, cubes or balls make great salad additions. The most popular use for avocados is guacamole, which is a mixture of avocado, onion, tomatoes, and other ingredients. Guacamole can be used as a dip for chips or vegetables, a garnish for Mexican dishes or a spread for sandwiches and burgers.
Basic preparation
Only use fully ripe avocados.
Wash before you eat. Avocados should be washed gently under lukewarm water before slicing. Many customers tend to feel the avocados with their fingers to see if they are ripe. It's smart to make sure all bacteria are washed off!
Like apples, bananas and pears, avocados discolor and turn brown when sliced and exposed to air. To reduce the browning effect, immediately sprinkle cut surfaces with lime or lemon juice.
Avocados taste best when served at room temperature.
Use low heat when adding avocados to cooked dishes, and add them to hot dishes at the last minute. Prolonged cooking gives avocados a bitter taste.
To cut an avocado:If halves are desired, cut lengthwise around the pit, turning the halves in opposite directions to separate. Carefully lift the pit with a finger or spoon. Peel off the skin with a knife. Cut with the flat, sharp side down.
Avocado balls are especially attractive in salads and on an appetizer platter. To make avocado balls, use an ice cream scoop on unpeeled halves.
Avocado rings look impressive and are easy to make:cut the avocado crosswise. Twist the halves in opposite directions to separate, lift out pit, then peel and cut crosswise.
To freeze:Avocado puree freezes quite well, but can be slightly watery when thawed (not suitable for guacamole). To freeze, scoop out the avocado flesh and mash with 2 tablespoons lime juice (to preserve color). Pack in an airtight container, and it will keep for up to six months. Thaw in the refrigerator before use. Use thawed puree within three days. Unfortunately, freezing whole and sliced avocados does not go well.
