It’s avocado season, baby!
One of my favorite foods, I look forward to the glut of fresh, tasty, reasonably priced avocados each Spring.
The only trouble it, it can be hit or miss picking a perfectly fresh avocado. Here are three tips:
Look at the skin under that dry little stem at the pointy end of your avocado. If it’s still green under there, you have a good one.
If it’s brown, you’re likely to find a slimy avocado full of brown spots on the inside.
Need to keep it fresh for a few days?
If you have more avocados that you can eat in the next couple of days (I know, that’s crazy talk) place the extras in the back of the fridge.
Refrigeration halts the ripening process. Just take them out and place them on the counter 24-48 hours (depending on ripeness) before you plan to use them.
If you find a shipment that all feel like little green baseballs, and you need a nice, ripe avocado by the next day, try this: Place your avocado in a small paper bag along with a ripe banana or apple.
Both bananas and apples release large amounts of ethylene, the hormone that triggers ripening in mature fruit (this is also why you don’t want to store apples or bananas in a fruit bowl with other fruit).
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It usually takes about 24 hours to convert that rock-hard avocado into one that’s perfectly soft and ready to eat.
Oh, and here’s my favorite way to prepare them, a “quick and simple” Deconstructed California Roll. This is about as basic as it gets, and it really let’s the flavor of a beautifully ripe Hass or California avocado shine through!