Another way to determine the ripeness of an avocado is to pull back the stem. If the skin under the stem looks healthy and green, the avocado is ready to eat. If the stem doesn’t come off easily, it’s probably not ripe yet and if the flesh under the stem is brown, the avocado is likely overripe. [3] X Research source Ripe avocados generally have dark green or nearly black skin that will be a bit bumpy. [4] X Research source If your avocado isn’t quite ripe yet, try sealing it in a paper bag with a banana, apple, or other fruit in order to ripen it more quickly. [5] X Research source
If the avocado doesn’t break into two pieces on its own after it’s cut, use your hands to twist the two halves of the avocado in opposite directions until they pull apart.
Use a large chef’s knife instead of a small paring knife. The latter will not have enough power to stick into the pit. Discard the pit after you remove it. While there is some ongoing research into the safety of eating avocado pits, it’s generally not recommended. [8] X Research source
Diced avocado can be used to top salads, eggs, nachos, and other dishes.
The flesh of very ripe avocados may not come out of their skin as neatly and may require a few scoops. If you want neat-looking slices, try using a slightly underripe fruit.
For a twist on traditional ranch, mash 2 avocados with 1 packet of ranch dressing mix, 2 tablespoons (30 mL) of fresh lemon juice, and 1 tablespoon (15 mL) of mayonnaise. Chill for 1 hour before serving the mixture on top of burgers, sandwiches or fried chicken. [11] X Research source
To add some heat to your guac, stir in ½ tsp (0. 88 g) of cayenne pepper and half of a jalapeno pepper, seeded and minced.
Avocado is a classic ingredient for a cobb salad alongside chicken, bacon, hard-boiled eggs, and blue cheese.
If you want your avocado wedges to be a little crispier, you can let them cook for up to 25 minutes before taking them out. Keep an eye on them to make sure they don’t burn.
No grill? You can get a similar char on your avocados using a super hot cast iron pan.
If you have trouble getting the avocado halves to balance in the baking dish, try building small “nests” for them out of tin foil. For some added spice, sprinkle the avocado with a bit of hot sauce before adding the egg.
Opt for pasta with plenty of body—such as spaghetti, soba noodles, fusilli or farfalle—to hold up to the thick, creamy avocado sauce. For a low-carb or gluten-free option, try zucchini noodles. Leftover pasta and avocado sauce can be stored in the refrigerator in an airtight container for up to 3 days, although the color may darken a bit as the avocado oxidizes.
Full of protein, carbohydrates, and healthy fats, this basic smoothie makes a great breakfast, light lunch, or post-workout snack.
For a classic mixed berry option, toss 1. 5 cups (150 g) of frozen mixed berries (such as blueberry, raspberry, and blackberry), 1 cup (30 g) of fresh spinach, 1 cup (240 mL) of dairy or nondairy milk, 1 tablespoon (15 mL) of maple syrup, and the flesh of half a ripe avocado into a blender. Blend on high speed until smooth and creamy.
For a vegan and dairy-free lassi, substitute soy or almond products for the yogurt and milk. Just make sure to rub the avocados with a little lime juice to ensure the flavors still blend properly.
To create a dairy-free version, substitute vanilla almond or other nondairy milk, as well as dairy-free chocolate chips.
To really prevent air from turning the flesh brown, slip the plastic-wrapped avocado into a zipper-topped bag. Make sure to squeeze out any extra air before you seal it.
Tomatoes and onions are also acidic and can help keep avocado from turning brown. If you’re making guacamole ahead of time, be sure to mix in the tomato and onion before storing the dip.
