Known colloquially as the “Alligator Pear”, reflecting its shape and the leather-like appearance of its skin the Avocado comes in various shapes and sizes and one trick I use when selecting which one to prepare and eat is looking for one that is not so big. Usually, the bigger the avocado the more watery it tends to be and not as tasty as the medium sized or small one.
Without going into its many health benefits, without a doubt avocados are regarded as one of the super foods responsible for many good deeds in human health and the trick is to understand a few key rules when it comes to preparing and consuming it.
Selecting and storing Avocado
A ripe, ready-to-eat avocado is slightly soft but should have no dark sunken spots or cracks. If the avocado has a slight neck, rather than being rounded on top, it was probably tree ripened and will have better flavor. A firmer, less mature fruit can be ripened at home and will be less likely to have bruises.
A firm avocado will ripen in a paper bag or in a fruit basket at room temperature within a few days. As the fruit ripens, the skin will turn darker. Avocados should not be refrigerated until they are ripe. Once ripe, they can be kept refrigerated for up to a week. If you are refrigerating a whole avocado, it is best to keep it whole and not slice it in order to avoid browning that occurs when the flesh is exposed to air.
If you have used a portion of a ripe avocado, it is best to store the remainder in the refrigerator. Store in a plastic bag, wrap with plastic wrap, or place on a plate and cover with plastic wrap. Sprinkling the exposed surface(s) with lemon juice will help to prevent the browning that can occur when the flesh comes in contact with oxygen in the air.
Tips for Preparing Avocados
Use a stainless steel knife to cut the avocado in half lengthwise.
Gently twist the two halves in opposite direction if you find the flesh clinging to the pit.
Remove the pit, either with a spoon or by spearing with the tip of a knife.
Next, take each of the avocado halves and slice lengthwise to produce four avocado quarters.
You can also use the “nick and peel” method to peel the avocado. Just take your thumb and index finger to grip an edge of the avocado skin and peel it away from the flesh, in exactly the same way that you would peel a banana.
The final result will be a peeled avocado that contains most of that dark green outermost flesh that is richest in carotenoid antioxidants. Should you peel the avocado with a knife, I think you are basically doing a dis-service to the fruit and yourself as you miss out on avocado goodness!
Simple Quick Guacamole recipe
1 Medium Onion (Diced small)
2 Medium Tomatoes(Diced without the seeds)
Lemon Juice from 1/2 lemon
Little Olive oil(sunflower oil)
Salt and pepper
In a bowl, roughly dice the avocado. Using a fork, crush the avocado but leave them a little chunky.
Add the tomatoes, onion, chili, lemon juice, dhania, salt and pepper. Give a good mix then taste and adjust the seasoning.
Enjoy the guacamole as a spread on your bread, a side accompaniment, a snack or as a dip with crisps etc.
Get my complete guide on how to make this at home here
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