Friday, January 13, 2012

Avocado tips

Since I seem to be on an avocado kick these past few days, with my recipe for Avocado and Cilantro Pesto Pizza and my entry in the Guac Off Recipe Contest sponsored by Avocados from Mexico, here are a collection of tips for using avocados!
  • When buying an avocado for immediate use, purchase one that yields to gentle but not excessive pressure.  Avoid bright green skinned avocados, as they will ripen improperly. Choose dark green skins when possible. (Accidental Hedonist)
  • Avoid any with bruises or soft spots, and those with a hollow between the flesh and skin. Shake the avocado to test. If the pit is loose, move on to the next one.( Home Cooking)
  • To ripen an avocado, take the avocado and wrap it in a brown paper bag and store at room temperature. Leave it for 2-5 day.  (
  • Ripe avocados can be stored in your refrigerator (36º to 40º F) for up to one week. When saving part of an avocado for later use, cover the exposed flesh with plastic wrap to slow oxidation. (The Amazing Avocado)
  • When preparing avocados, to avoid the browning of avocado flesh when exposed to air, immediately place the peeled fruit in lemon juice until ready for use. (Food Reference)
  • Follow these pictures to learn how to cut an avocado (Simply Recipes)
I hope these tips help you enjoy avocados more!

For more frugal tips, please check out the bloggers listed on the left sidebar under Frugal Tips Linkups. There are lots of great ideas on each blog and I'm sure you'll find lots of wonderful tips!

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Johnlyn January 13, 2012 at 3:17 PM  

I have read that if you make sure the stem is still attached to the avocado then you won't get a rotten one.

I *think* that's been working for me for the past 6 months ~ or could could have been a fluke too LOL!

Thanks for posting - avocados are one of my FAVS!!!

Anne @ Quick and Easy Cheap and Healthy January 14, 2012 at 5:14 PM  

I will have to remember that tip about the bright green! I love avocado too, thanks for these tips.

Tracey @ ControltheChaos January 17, 2012 at 3:15 PM  

Great tips. We eat a lot of avacados, but I have never been quite sure how to pick one, other than the yields to pressure thing. Now I know.

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