Holy Guacamole What Is That?
Sometimes an avocado is called the alphabet fruit, other times an alligator pear. The first, because of all the vitamins contained in one avocado: A, C, E, K and B6 so you can be sure you’re getting plenty of nourishment with each bite.
Other vitamins found in relatively large quantities in an avocado include riboflavin, niacin, folate and pantothenic acid.
In addition, one medium avocado has 700 mg of potassium. That’s nearly twice that of a banana (422 mg)!
Other times it’s called an alligator pear because of its appearance. An avocado is pear shaped with a bumpy, dark green, inedible skin. Avocados have a huge pit in the middle. To eat an avocado, slice it open, remove the pit and scoop out the meat.
Katelyn is a big help in the kitchen and she LOVES to eat avocados.
Some people avoid avocados because of the calorie count. An avocado contains approximately 300 calories. But that’s just the tip of the iceberg. An avocado has over 50 percent of your daily fiber. That means it has fat burning abilities. So don’t avoid avocados if you want to lose weight.
Because of avocados high nutritional density it makes a great weight control food. Its calorie content is total nutrition. Avocados make a wonderful first baby food. Avocados have a delicate flavor and a smooth, creamy consistency, which makes them a perfect mashed food for babies. They are one of the only fruits or vegetables containing monounsaturated fats, essential for baby’s development
When Is It Ripe?
Ripe avocados are soft, yet still firm and not squishy and will easily peel. Can’t wait for guacamole? Place 2 to 3 avocados in a brown paper bag and store at room temperature. If you don’t have paper bags on hand, wrapping them in newspaper will also work. For even quicker ripening, add an apple or a tomato to the bag. Check daily to see if avocados are ripe yet. Don’t just judge by their color alone, as some varieties will retain their green color, even when ripe, rather than turning a deep greenish brown. If an avocado is black, it’s rotten.
To reduce oxidation (browning) of an already-sliced avocado, sprinkle lemon juice on the exposed flesh and then refrigerate in a plastic bag.
Avocados come 5 to a bag at Costco. I not only use them in dips, salads and salsas, I now freeze ripe avocados! Keep them on the counter until ripe. Then either refrigerate or cut them in half, remove the seed and freeze in saran wrap or a vacuum sealer. Thaw in the refrigerator overnight for use in recipes that call for mashed avocados: guacamole, chocolate mousse, you can even sneak a little into a smoothie, and we love to add them mashed to tacos. Another idea is to add mashed avocados to soups and stews for a creamy texture.
Know where avocados come from. This tip comes from Andrew, my son-in-law: Avocados from Chile are many times rotten around the pit, even though they weren’t fully ripe. You’ll find more avocados from Chile during the winter months, which is their summer. Avocados from the U.S. are best, Mexico avocados are usually good, too.
If you shop at Costco, sometimes you may find avocados from Chile, the U.S. and Mexico in the same box, so be sure to check out the country of origin. It should be listed on the tag along with the SKU bar code. (I tried to confirm this online. The only thing I could find that might contribute to rotten avocado insides is mold. Perhaps it has to do with shipping. Cold weather will also impact the quality of the avocado. Hey, I had trouble with avocados being black in the center this winter as well, so it’s worth it to purchase avocados from the U.S. or Mexico first. In addition, purchasing local or as local as you can find is always a good idea.)