Your basic avocado is one of the most nutritious fruits out there (yes, it is a fruit), packed with vitamins, minerals and healthy fats. Add to that its pure deliciousness, and you have an all-round winner in the food stakes.
- Avos come in many different shapes, sizes and colours. As a general rule, if the skin is fairly thin, it’s ripe when you can (very) gently squeeze it and the flesh gives way slightly. For thicker skinned varieties, you may need to go on colour, which generally darkens as the avo ripens.
- As soon as they ripen, they bruise easily, so it’s best to buy them unripe and keep a stock on hand that ripen at different times.
- Try to eat avo as soon as possible after you cut it, as it does tend to go brown if left open. Squeezing lemon juice over unused avo does help preserve the colour a bit longer though, if need be, as does leaving the pip in with the flesh (until you eat obviously).
- Avo can go bitter when it’s cooked, so it’s best served raw.
Although the ways to prepare avos are endless, here are a few suggestions:
Cut it in half, take out the pip, sprinkle some salt over and dig in. Nice additions to this are a squeeze of lemon juice, a dash of vinegar and/or a drizzle of olive oil.
Mashed into guacamole
Mash up the avo, then add any or all of the following to your taste: salt, pepper, lemon juice, yoghurt, diced tomato, diced cucumber, finely chopped onion, finely chopped feta, crushed garlic, chilli or whatever else takes your fancy. Serve on bread, toast, crackers, nachos, chips, flatbreads, etc.
Cut into salad
Upgrade your basic green, rice or pasta salad to a new level of delicious and nutritious by adding some avo. Prepare your usual ingredients and chop the peeled avo into it.
Pair it with protein
Avo goes great with meat, chicken, fish, eggs and pulses, so serve it with or on top of any of those options. Slice it over the cooked meat, serve it under or on top of eggs, add it to a burger or mash it into hummous.
How versatile is that? You can even add avo to smoothies, desserts and cakes, but that’s a topic for another day….