Avocado is a fruit that is often used as a vegatable. It’s a salad ingredient that can also be a dessert. Delectable uses for this rich, creamy textured fruit are as limitless as your imagination.
Avocados taste luxurious. Part of the reason is that are high in fat. Unlike animal products, though, the fat in avocado is monounsaturated that’s the good kind that can actually help lower cholesterol. They also contribute nearly 20 different types of vitamins, minerals and phytonutrients.
Selection and Storage
The two most common types of avocados are the pebbly-skinned, dark green Haas, and the smoother skinned, light green Florida avocado. Fruit should be heavy for its size. The Haas variety is dark blackish green when ripe; other varieties may stay a paler green. Rippen at room temperature until the fruit yields to gentle pressure. To speed things up, place the avocado in a paper bag with an apple. Once ripe you can refrigerate an avocado for a day or two.
To peel an avocado, cut it lenghtwise around the seed. Twist the two haves until they seperate. Spoon underneath the seed and lift it out. Then you can easily peel off the skin with fingers or knife. Keep lemon or lime juice handy to sprinkle on the cut surfaces, preventing the discoloration that happens when the avocado flesh is exposed to the air. Contrary to popular belief, burying the pit in the mashed avocado won’t help!
Use avocado as a sandwich spread in place of butter or mayo. Add slices to salads or dice as a garnish on soups or main courses. It’s not a good idea to cook an avocado as it can become bitter. Add it to hot pasta or grain dishes at the last minute just until heated. And the guacamole of course!