Did you know that avocados are native to Mexico ? That ’ s right , known for their exceptional nutritional value and deliciously creamy texture , this little green gem is also in season in the country all year round . Thanks to its unique climate , it is the only place in the world where avocado trees bloom four times a year . Here ’ s how to make the best of avocados , from January to December .
HOW TO PICK
The choice of the perfect avocado depends on when you want to use it . If the avocado skin is very green , the avocado will be ripe in a week . If the avocado skin is dark , but firm to the touch , it is not quite ripe and will need about two more days . Finally , if the skin of the avocado is dark and yields to a slight pressure , then it is time to enjoy it .
HOW TO RIPEN
Have an avocado that ’ s as hard as its pit ? Here ’ s the trick : put the avocado in a paper bag with a banana for three to five days and check its condition daily . If the avocado is slightly soft to the touch , it ’ s ready to be eaten .
HOW TO PREP
First , cut the avocado in half with a chef ’ s knife by cutting along the length of the fruit , from the narrow part of it , and open it in half . Gently whack the pit with a sharp knife , embedding the blade slightly in the seed and twisting to release it from the flesh . With a spoon , gently scoop the flesh from the skin . Then , you are the chef : slice , cube , or crush with a fork to eat as is or add to a favorite recipe .
HOW TO COOK WITH AVOCADOS
As an excellent source of “ good fats ,” avocados are easy to incorporate into savory , sweet or spicy dishes , and they can be baked , fried , grilled or eaten raw . They can easily replace fatty culinary bases such as butter in desserts , like in moist brownies , or mayonnaise in sandwiches and wraps .
In the morning , the fruit can be a strong ally in a vitamin-packed smoothie .
For a quick and nutritious snack , try a halved avocado and your favorite seasoning to sustain you until the next meal . For salads and pastas , its creamy base rounds out healthy sauces and dips .
Finally , during barbecue season , try grilling with a little olive oil for three to five minutes .
HOW TO KEEP THEM FRESH
You can slow down the process of avocados going brown , called oxidation , with a few drops of lemon juice or avocado oil . Keep it in the refrigerator for three days , wrapped in cling film . newscanada . com
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