How do you pick the right avocado?
Everyone has their own technique, but I’ll share what my dad taught us. He would show us how to “feel” the ripeness of some fruits by applying light pressure, a technique used for avocados as well. Gently press the avocado and if it yields a little (very subtle), you have the right one. If it’s really hard to the touch, you may have to let it ripen for a few days.
Another important factor to determine if the fruit is ripe or will ripen well, is by looking at its form and color. Your avocado should have a smooth skin, no wrinkles, be even-colored with no black spots, and look evenly grown. Unless you’re looking at a Hass avocado, which has a darker, rougher skin.
How to ripen avocados.
To quickly ripen hard avocados, you can place them in a brown paper bag or wrap in newspapers, keeping them at room temperature. Adding an apple or tomato will speed up the process even more. Be sure to check the avocados daily.
Peeling and cutting an avocado.
Avocados have a large, hard seed at the core, so you will have to cut “around”. Cut the avocado lengthwise in two by turning the avocado around and keeping you knife steady. Twist the cut sides in opposite direction to release from the core. One half will still have the seed attached, which can be removed by lightly inserting your knife and gently twisting it. This will only work if the avocado has ripened well. Scoop the flesh out in one piece with a spoon, then slice it. Sometimes you can easily pull the peel back.
Avocados should be eaten as soon as they’re peeled and cut. To avoid discoloration, you can sprinkle some lime or lemon juice over the avocado, but keep in mind that this will affect the flavor.
The avocado is very versatile and can be used in salads, on sandwiches, in dips and sometimes even in soups. If you have not tried it before, check out our recipes for a simple avocado sandwich, or a ham-avocado sandwich.