Harvest of the Month: Avocados

Avocados have certainly gained popularity in recent years. Not only are they delicious, but they contain many vitamins and minerals, including potassium, fiber, and Vitamins B, C, E, and K. They are also high in healthy monounsaturated fat and low in sugar. You can often find avocados in guacamole, on salads, and in different kinds of wraps and sandwiches.

How to Select

A ripe avocado that is ready to eat will be slightly soft, but should not have cracks or bruises. If you do not intend to eat the fruit in the next day or two, it is best to purchase firm avocados so they do not overripen.

How to Store

You may store your underripe, firm avocados in a paper bag or fruit basket at room temperature. Once the outside skin is dark and yields to gentle pressure, it is ready to be eaten or refrigerated. You should only refrigerate ripe avocados, which helps keep the avocado from overripening for up to a week.

How to Prepare

Wash the skin before cutting to reduce bacteria. Cut the avocado lengthwise around the pit. Once it is cut into two halves, remove the pit using a spoon. You may then either peel the skin or scoop out the avocado flesh with your spoon. Then slice, mash, or cube the avocado and enjoy.

Try avocados in the recipe for Turkey and Avocado Wraps from My Food Advisor.

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