These are picked green & will ripen slowly over several days, can be stored green in fridge for around 2 weeks & of course frozen either whole(stone in), halves & put in sealed bags or even scooped out & in sealed bags or in ice cube trays for all sorts of recipe uses. Will travel fine if packed green with your other wholefood items from MORE2U.
To ripen faster put out 1 or 2 avocados per day(or however many you use per day) on top of your fridge or in the fruit bowl with other fruits like bananas. That way you will have a constant supply of perfectly ripe avocados ready to go when you need them. Avocados are best eaten when you can flick the stem out with your thumb.
Enjoy making raw salsas, guacamole, dips, cheesecakes & other raw desserts like chocolate mousse, as a spread on some raw crackers...endless uses for both sweet & savoury options. Check out the Dr Libby Recipe Books for lots of recipes using raw organic avocados today!
Often called “alligator pear,” which is very descriptive because it tends to be shaped like a pear and have green, bumpy skin… like an alligator. The yellow-green flesh inside the fruit is eaten, but the skin and seed are discarded (you can apparently eat the seeds too if you have a powerful blender like the Optmum 9400 to blitz them up).
Refer online for content & health benefits :)
You can add them to salads and various sorts of recipes, or you can simply scoop them out with a spoon and eat them plain. They have a creamy, rich, fatty texture and blend well with various other ingredients.
A notable mention is guacamole, which is arguably the most famous use of avocados. It includes avocado along with ingredients like salt, garlic, lime and a few others depending on the recipe. An avocado often takes some time to ripen and it should feel slightly soft when ripe. The nutrients in avocado can oxidize soon after fleshing it, but if you add lemon juice then that shouldn’t happen as quickly.