My family loves rich, creamy, high fibre, anti-oxidant, heart healthy avocados! They are terrific in recipes or can be eaten alone with just a squirt of lemon.
Most stores now separate very ripe (read: use right away) avocados from those that need to ripen. If you buy firm ones that you only need later, store them in a paper bag in a dark cupboard. They will be nice and soft in a few days.
I didn’t know this before but if you pinch out the last of the stem, if the small area underneath is green, it’s a good bet that inside the avocado will be green. If the small area revealed under the stem is already brown, leave that one in the store.
I bought this terrific avocado cuber at Williams Sonoma several years ago after I saw it featured in a magazine.
I think they are quite readily available now. You just cut the avocado open lengthwise and push the cuber into the soft green area. Give it a slight twist and the “meat” comes out in one piece but as you tap it firmly onto a plate or bowl, the avocado drops in already cut into cubes. How cool is that???
When making Guacamole ahead of time, add lots of lime juice, mix well and place in a bowl. Cover with plastic wrap that’s pushed right into the mixture so no air gets at it. The guacamole will stay green until serving time.
If you type “avocado” in the search box on my home page, you will find my recipes that feature avocados.