You pass them every time you go to the supermarket, but for some reason, you’re not a regular buyer of avocados. Why is that? Is it because you think of avocados and you’re not sure what you can make besides guacamole? Is it because you never seem to buy avocados at the perfect ripeness, and by the time they ripen, you’re not sure what to do with them?
Whatever your reasons are, we’re here to help! We want to bust health myths about the avocado that may prevent you from buying them, as well as share all our insider tips about how to choose the perfect avocado, how to cut this fruit, and how to store it if ou’re not using the whole thing.
You’ve probably heard that avocados are full of fat. To some extent that’s true. One serving of avocado (that’s about 1/3 of a medium-sized avocado) has 8 grams of fat. But it’s important to understand what kinds of fats are in the avocado. There are “good fats” and “bad fats,” and avocado’s fats are the good kind.
Mono- and polyunsaturated fats help your body absorb nutrients delivered by the food you eat, and of the avocado’s 8 grams of fat, 6 of them are mono- and polyunsaturated, so they’re doing important work for your body.
Learn more about avocados and nutrition in this article.
You see the Avocados from Mexico display at the grocery store and that pyramid of fruit looks so tempting. But how do you choose one? If you don’t know the answer to that question, nobody’s ever told you the color-texture combination secret. You don’t need to sniff an avocado or tap it to determine ripeness. All you need to do is look at the color (the darker it is, the less ripe it is; the greener it is, the riper it is) and use your thumb to apply gentle pressure (if it yields slightly, it’s ripe). If you buy an avocado that isn’t quite ripe yet and you need to speed up maturation, there’s another simple trick: Place it inside a paper bag with a banana and leave it a couple days, checking each day for ripeness.
For a little more information, read this article about choosing the perfect avocado.
Cutting an avocado isn’t as hard as it looks. Simply take your knife and slice in half, vertically from top to bottom. Then, twist each half in opposite directions, and that’s it: Your avocado is open!
Once it’s open, you have a couple different options. The one you choose will probably depend upon how you want to use the avocado. Remove the seed. Then, you can choose to scoop the avocado flesh out of the skin using a spoon or you can slice or dice the avocado with your knife skills.
We have a few more knife tips here!
If you don’t use the whole avocado once you open it, that’s ok. All you need to do is squeeze some fresh lemon juice on the flesh of the cut avocado, then cover the avocado with plastic wrap and store in the fridge until you’re ready to use it. How to Use Your Avocado for Something Other Than Guacamole
So about that guacamole…Yes, avocados are the central ingredient in everybody’s favorite dip, but it can be used in more dishes than you might ever imagine, and even some that are totally unexpected. From breakfast classics like huevos rancheros to easy-to-make lunch and dinner entrées like fish tacos with avocado and mango salsa, our recipes page will keep you cooking for a long time.