Avocado 101

The most common type of avocado is Haas, notable with it's almost black, pebbled skin.  The other type most often available to the consumer is Fuerte, a smooth-skinned green avocado that is usually taller and more slender than the Haas.  I definitely prefer the Haas, because it's nutty flavor is more consistent, and it ripens better.

Depending on availability, I would use either variety, it is such a delicious food.

When purchasing avocados, do not overlook the value of the small size. 

Whatever the size, choose fruit that looks unblemished, with a rounded look on the surface.  Also check to see if the stem piece is still in place.  If the stem drops out, the avocado is soon a goner.  Deep dimples or dips are another sign the avocado is over-ripe, an indication that the surface is collapsing.

A perfectly ripe avocado has a slight give to the touch.

The smaller fruit usually has small a pit, so you are getting a lot of deliciousness for your money.  It is also just right for serving two people.

The flesh from  the larger avocado pictured at the beginning of this post weighed 8 ounces.  The flesh from the smaller avocado weighed 4 ounces.  The larger one cost a dollar, the smaller one cost twenty-five cents.  The ratio of weight to cost means the smaller one cost twenty-five percent of the larger one, and had fifty percent of the yield.  It is definitely the better buy.

Of course if you are making a large batch of guacamole, the regular or large sizes work well.  

Avocados can ripen in the store or at home, so time your purchase according to your needs.  If you buy a bag of avocados at a warehouse, you can hold or delay the ripening process by refrigeration.  Take out the amount of fruit you need, and let it complete the ripening process for a day or two after you have removed it from the refrigerator.  I have successfully delayed ripening for up to two weeks in the refrigerator.  They may last longer but they can go bad if refrigerated too long.

Begin preparation by cutting around the center of the ripe avocado.

Once the knife is inserted, keep it steady and turn the avocado to complete the cut.

Twist the halves gently apart.  There were bruises on both sides, so I cut them out.  They don't taste good, and were in my way!

I also cut along the stem end, to free the surrounding flesh of the fruit.

Leaving the fruit still in the peel, slice through to the skin of the fruit (not yours!)

If you want dices, then cut the other way.

Gently release the skin from the fruit with a spoon, turning the avocado as you go.

It will probably stay on the spoon, so just lift out those slices or cubes.

Put them on a serving plate, or put them directly where they belong in guacamole, sandwiches, salads, or garnishes.

Remove the pit from the other half by smacking the knife right into the pit.  Wiggle the knife to loosen the pit, and the job is done.  Be sure to keep your hands well away from the knife.

As demonstrated, a knife and spoon are all you need to prepare an avocado.  Here is a wonderful tool that will make the process even faster.  It is worth buying if you use a lot of avocados and if you have the storage space.

Place the tool against the end of the avocado and scoop as you pull.

In one scoop, you have a sliced half an avocado.  Scoop crosswise to dice

To keep the fruit from turning dark, spray with Pam. 

A coat of Pam works well with prepared guacamole, too.

Guacamole freezes well, so if the whole bag of avocados from Costco ripens at once, make a big batch and freeze in conveniently-sized containers.  I like to scoop out the halves with a spoon, then use a potato masher to prepare the guacamole.

Avocados are great in salads, sandwiches, dips, guacamole, and as garnishes for soups.  A bacon, lettuce and tomato sandwich is embellished to perfection with a few slices of avocado.  

Our family's favorite way to use an avocado is to spread the soft avocado on toast.  My husband and I disagree on the choice of bread and whether to butter the toast.  So I will settle the question by stating:  whole wheat toast, no butter, and mashed avocado with salt is a delicious, guilt-free treat!