Avocado Preparation and Cooking Tips |
How to Select, Ripen, and Peel an Avocado
Look for firm avocados if you're planning on using them later in the week, otherwise,
select fruit that yields to gentle pressure for immediate use.
Color alone will not tell you if the avocado is ripe. Ripe fruit will be slightly
firm, but will yield to gentle pressure.
To speed the ripening process, place the avocado in a paper bag, and store at
room temperature until ready to eat (usually two to five days). Placing an apple
together with the avocado speeds up the process even more.
Cut the avocado in half, slightly twist the two halves, separate, and remove
the seed. Starting at the small end and remove the skin with a knife, or, if
you prefer, you can also scoop the flesh out with a spoon.
To retain a fresh green color, avocados should either be eaten immediately or
should be sprinkled with lemon or lime juice or white vinegar.
Storage of Avocados
Ripe fruit can be stored in the refrigerator uncut for two to three days.
To store cut fruit, sprinkle it with lemon or lime juice or white vinegar
and place it in an air-tight covered container in your refrigerator. Eat within
a day or two.
If refrigerated guacamole turns brown during storage, simply discard the
top, browned layer.
When you have an abundance of fresh fruit, consider freezing it. Although
avocados are not satisfactorily frozen whole or sliced, pureed avocados freeze
very well and can be used in salads, sandwiches and dips.
Wash, seed and peel the fruit as described above.
Puree the flesh, adding one tablespoon of lemon juice for each two pureed
avocados. Pack the puree into a rigid container, leaving 1 inch of headspace.
Seal and label the containers.
Freeze and use within four to five months.
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