Avocado has a smooth, buttery and rich flesh with a subtle green flavour. Eaten raw, it is an essential ingredient in guacamole, it can also be enjoyed sliced and added to salads, sandwiches or as a simple side. It may be warmed but becomes bitter tasting if fully heated.
Cut the avocado lengthwise, bringing the knife to the depth of the seed. Twist the two sides of the cut to separate and remove the seed (with a spoon).
The easiest way to remove the flesh it to scoop it out with a spoon. You can also pre-cut the slices (make sure not to cut the skin) and then scoop out with a spoon these already sliced pieces.
Handling & Storage:
- Choose unblemished avocados that feel heavy for their size. Avoid specimens that have inconsistent texture (both hard and soft spots), as this indicates ripening problems.
- If your avocados are hard, allow 2-6 days for them to ripen at room temperature. To speed ripening, put them in a paper bag with an apple or a banana. A ripe avocado should give slightly under gentle pressure, and the small woody knob at the stem end should release easily. As it oxidizes easily, sprinkle with lime juice to prevent discolouration.
- Once ripe, use your avocados immediately or refrigerate them for up to 2 days.
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