I have more than just a few words to go with this week’s Tuesday photo, because, avocados. 😉
I seriously love avocados.
A reader emailed recently to ask about how to buy, ripen, and store avocados, so here are a few tips.
I choose avocados are rock hard and then I let them ripen at home. Buying ripened avocados never seems to work out well for me because they always seem to be bruised or they’re unevenly ripened.
I also look for avocados with their stem nubs still attached. I’m not entirely sure that this makes a difference, but I read that it does, and I figure that it certainly can’t hurt!
I store my avocados on my dining room table in a bowl. They ripen just fine in the open air there, and I generally leave them until their skin has turn a darker green color and they give just a bit when gently squeezed.
If the stars have aligned properly, they ripen exactly when I need them to. If they ripen before I plan to use them, though, I just refrigerate them.
Refrigerating doesn’t noticeably change the texture or flavor of a ripened avocado, and it slows the ripening process to a crawl. So, as long as I use them within a few days of refrigeration, I’m good to go.
If I need to hurry up and use avocados, I throw them into smoothies, slice them up and eat them as a side with fried eggs, or chop and freeze them for future smoothie use.
Have you got avocado advice to add to mine? Share in the comments!
P.S. If you have an Aldi, I highly recommend buying avocados there. Not only are Aldi avocados inexpensive, I’ve also had the best luck with them ripening properly. When I buy them from other stores, I have way more trouble with them going straight from unripe to overripe.
Then again, I’m kind of a big fan of Aldi produce.