Is there anything more satisfying than splitting open a perfectly ripe avocado?
Perfect green flesh, no blemishes. But as healthy and delicious as they are, avocados are not inexpensive.
There’s no reason to gamble on your avocados!
Here are some simple ways to help you choose the best ones, plus other tips, so you can get the most out of these luscious green fruits.
So let’s start with the health benefits of avocados. We all know they’re a great source of healthy fats, specifically mono-unsaturated oleic acid, a heart-healthy fatty acid that’s been shown to reduce cholesterol and fight heart disease.
But did you also know avocados are:
- Loaded with more than 20 different vitamins and minerals, including folate, magnesium and potassium, plus vitamins C, E, and K.
- High in antioxidants like leutin and zeaxanthin, which promote eye health and protect against conditions like cataracts.
- A great source of fiber. One avocado will give you your daily dose of this important nutrient, good for metabolism and blood sugar levels.
- Higher in protein and less sugar than most other fruits.
Types of avocado:
The most readily available type is the Hass avocado. Grown in California and available all year round, it has a buttery, nutty flavor, and an oval shape.
But you may be lucky enough to encounter some other types as well; avocados come in all sorts of sizes and flavors.
Here are a few you might see:
- Mexicola Grande: Known for its smaller shape and glistening black skin, the Mexicola Grande is slightly sweet and juicy inside. It’s in season from August through October.
- Fuerte: Fuerte, which means “strong” in Spanish, is another California favorite available for most of the year. It has a perfect pear shape with a creamy flavor similar to a hazelnut.
- Choquette: This Floridian avocado can weigh up to two pounds and has silky flesh that releases a bit of lime-green juice when cut. It’s in season from October to January.
- Bacon: This avocado has a lighter taste than other varieties and is identifiable by its pale yellow-green skin. It’s in season from August through October.
Here’s what to look for in a ripe, ready-to-eat avocado:
- Color: As a general rule, most avocados change from a dark green to a black/brown when ripe. Those bright green avocados are pretty, but they’re probably several days away from being edible.
- Touch: By giving the avocado a light squeeze, you should be able to tell its ripeness. It will feel slightly soft but not “mushy” to the touch. A mushy avocado is past its prime. (Note: Be gentle; avocados can bruise easily.)
How to ripen avocados:
If you bought an avocado that isn’t ripe yet, and you just can’t wait for that guac, here’s how to speed up the ripening process:
Place the avocado in a brown paper bag with another piece of fruit, like an apple or banana. This speeds up the fruit’s production of ethylene gas, which naturally promotes ripening. When sealed and stored at room temperature, this method can soften up the stiffest of avocados in about 1 to 3 days. The more fruit you add, the faster your avocados will ripen.
How to save the other half of an avocado:
For the times when you only need half of an avocado, how can you keep the rest from spoiling? Here’s how to keep it for up to 2 days:
- Remove the pit
- Brush the flesh with fresh lemon juice
- Wrap the avocado half in plastic wrap, pressing it directly onto the flesh, and refrigerate
- Alternately: Place the half flesh-side down in a container, cover with water, and refrigerate
A few final things to know to get the most from your avocados:
- If your avocado is already ripe but you aren’t planning on eating it quite yet, simply place the whole fruit in the refrigerator. This will buy you a few more days.
- You can also freeze it. If you over-bought avocados or your plans have changed, peel and pit the avocado, cut it into chunks, and freeze on a parchment-lined sheet pan. Transfer the frozen chunks to a freezer bag. Toss the chunks into smoothies.
- If your avocado is just beginning to brown, you can bring it back to life with a sprinkle of fresh citrus. Recipes like smoothies, dressings or baked goods are great ways to use an over-ripened avocados.
I’d love to hear more about what you do with your delicious avocados!
