CHOOSING THE RIGHT AVOCADO
Here are some tips on choosing ripe avocados. You will be able to “share” these by clicking Facebook, Twitter or Pinterest below. You can print by clicking on the little printer under this post.
1. Avocado should be soft to touch but not mushy. If firm it is under ripe.
2. The small brown stem on the end should come off easily.
3. You should see green under the stem. If brown or yellow under the stem it is not ripe.
4. If rattles it is over ripe.
5. Placing in the refrigerator will slow the ripening process.
6. If unripe, place in a brown paper bag to increase ripening process.
7. Ripe avocados will keep in the refrigerator about two days
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Thanks good information. I picked one up the other day and it was mushy, so I didn’t buy it. Thought this is rotten, made me think of a pawpaw. I’m a good old southern girl to, had a pawpaw tree in the yard growing up.
My father loved pawpaws. He used to eat them all the time and give them to my sister and I when we were little. I always thought they tasted like bananas. They are good stuff, Linda! Have a great weekend.
I agree with Bonnie, skip the jalapeno, or at least cut it be a quarter to avoid over heat, heartburn and indigestion.
I always wondered about this, thanks so much for sharing. would love to have a really good recipe for guacamole!!!
Guacamole
Ingredients:
2 ripe avocados
3 tablespoons diced red onion
1 jalapeno pepper, stems and seeds removed, finely diced (optional)
3 tablespoons cilantro leaves
Juice from half a lime
1/2 teaspoon salt
1/2 cup ripe tomatoes, seeded and diced (optional)
Directions:
Using a fork or potato masher, mash the avocados. Add remaining ingredients. Add more salt if needed. Serve right away with tortilla chips.
Notes: You really can’t make this ahead of time. Make it and eat it right away!
I never cared to much for this but when I tried this recipe I fell in love with the taste. In mine I never put the jalapeno pepper because it would be to hot for me. Hope you like it as much as I do!