Here’s a little more about Avocados:
- California Avocados are available year round.
- Hass Avocados is harvested from early winter through spring.
- When buying an avocado for immediate use, purchase one that yields to gentle but not excessive pressure.
- For future use, select a fruit that is firm but not hard. It should still have a very slight give to pressure, but still feel solid.
- Avoid bright green skinned avocados, as they will ripen improperly. Choose dark green skins when possible.
- Do not choose avocados that are sunken, shriviled or mushy.
- Store avocados below 70 degrees F.
- Avocados will not ripen on the tree. They must be picked from the tree to initiate ripening. The leaves supply a substance that prevents ripening. The best way to store avocados is to leave them on the tree; they will store for 7 months or more when left on the tree.
- To speed the ripening process, put the avocados in a brown paper bag and leave them at room temperature for a day or two.
- To seed an avocado, cut the fruit lengthwise all the way around. Gently twist the halves in opposite directions to separate them. Whack the seed with the the blade of a heavy, sharp knife, and twist the knife slightly. Lift out the seed which should still be attached to the knife.
- As soon as you cut an avocado, pour bottled lemon juice on any portion you don’t plan to use, leave the seed in the unused portion, wrap tightly with plastic wrap and store in the refrigerator. It will keep without darkening for at least a few days.
- Flavors that go well with avocados: Chiles, cilantro, citrus fruits, crab, honeydew melon, onion, pineapples, rasberries, shrimp, tomatoes, tuna.
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