Oh, Those Yummy Avocados!
I know some people think avocados are an acquired taste, but living in Southern California, where farmers produce 95% of the U.S. production, you grow up eating avocados. They are delicious!
The avocado’s hard rough exterior provides inspiration for its other name, the Alligator Pear. Avocado use comes in a variety of ways from appetizers, salads, side dishes, condiments, sauces, drinks, baby food, and even desserts. Working with an avocado can look a little intimidating at first glance, but if you know a few tips and tricks, it is very simple.
The brightly colored, velvety smooth texture and fresh taste of the avocado makes it a highly desirable fruit and adds beauty to any dish. Mmm, my mouth water just thinking about it. YUM!
Avocado Tips & Tricks
- Commercially, avocados are picked before they ripen, they transport easier.
- The avocado skin will darken as the avocado ripens.
- Avocados are hard and soften as they ripen.
- Chose an avocado that is still firm, but yields a little when gently squeezed. (Harder avocados can be brought home for later use. Set them on the countertop to ripen. If you need the avocado to ripen faster, place it inside a brown paper bag on the countertop).
- Preparing the Avocado for use:
- Using a sharp knife CUT the avocado all the way around lengthwise, (it will not go all the way through because of the pit inside). Start at the tip, slice down to the bottom, around the bottom, and up the other side back to the tip.
- Hold the avocado in both hands and TWIST the two halves in opposite directions, pull apart.
- One half of the avocado will hold the Pit. The pit extremely rarely pops out on its own. SMACK the pit with the sharp knife-edge so the knife embeds slightly into the pit.
- TWIST the knife handle to pop out the pit. Remove pit from knife.
- Holding an avocado half, use a large SPOON to PULL the fruit from the skin. Start at the top of the avocado. You will see just the slight nib of where the fruit was attached to the tree. Insert the tip of the spoon just below that nib and scoop down to the skin. Loosen the fruit all the way from the skin and spoon it out onto a cutting board.
- DO NOT open your avocado until you are ready to slice, chop, or fork-puree the fruit for immediate use.
- Avocados turn brown quickly with oxidation from exposure to air. Hold off oxidation by sprinkling lime or lemon juice on the avocado fruit.
- Store left over avocado (such as guacamole dip) with a plastic wrap pressed down against the dip to keep the air out.
- You can use the avocado skin as a serving dish, perhaps as an appetizer with tiny bay shrimps and pico de gallo.
I hope you enjoy avocados and find these tips and tricks helpful.
Do you have any Tips or Tricks?
What are some of your favorite Avocado Recipes?
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