Question about Avocado.

I'm going to try avocado for the first time. Once cut into it, how can I keep the rest fresh and for how long?

Hi,

I usually half the avocado and leave the stone in one half - that keeps that half from going black, and it should be OK for several days if you store it in the fridge. If you don't eat all of the half without the stone, try chopping it and squeezing a lime over it.  Keep in a sealed container in the fridge, where it will keep for a day or so without going black.

As aoifek says, leave the pit in the unused half.  Brush all cut surfaces with lemon or lime juice and wrap as air tight as possible.  I use cling wrap and press it against the cut surface then wrap tightly. 

Another way to save it is, mash it with lemon juice and a little salt and seal in an air tight container.  Some people pour a thin layer of oil over the top to seal out the air.  Air is what makes it turn dark.

exactly what aoifek and clairelaine said and I would in claire's second tip also add the pit to that mixture, just drop it on top and then seal it airtight..............

Thankyou for your replies.

My tip...  to spot a ripe one.  Gently pinch the narrow end and if it 'gives' slightly then the avo is ripe.  If it's really really soft and your pinch leaves a dent, leave it alone unless you plan on making guacamole!  If the only ones available are really hard, ripen them by placing in a paper bag at room temperature  with some apples.  The ethylene gas given off by the apples should start the ripening process.

And I don't know about anyone else but I think the smooth-skinned ones (Fuerte) never taste as good as the knobbly-skinned ones (Hass).  A good dark colour is another indicator of ripeness.

I have saved a half an avo for over 10 days by using those vacuum bags that Ziplock puts out.  I use these for everything.  They also keep my sandwiches from sliding around in the bag.  The whole set up will only cost about $4.00.  Quite a bit cheaper than the one made by FoodSaver, which I own as well, and if you lose a bag, it's not a big loss. 

I hope I like it now, I've looked on other forum posts to find out the many different ways you can eat avocado. So fingers crossed.

If your avocado does blacken or it turns out to be not quite to your tastes, you can use it to make a face mask.

Avocado is very versatile. It has a light flavour and so works with quite a lot of things. I like avocado with prawns (shrimp), tofu, sweetcorn, salmon, bacon (or veggie bacon), spinach, chicken... in terms of carbohydrates it works with most things, but I find is usually best on a flatbread of some sort or in pittas, or on a grain like rice or quinoa.

Another really nice way to use avocado is to dice it fairly small (half inch cubes), along with diced onions and diced tomatoes, chillies, and black beans or small shrimp, and then put them in large lettuce leaves and eat them like small wraps. A dollop of sour cream or natural yoghurt and lemon juice adds some good flavour too.

As a southern California, I've eaten plenty of avocado in my life. One of the easiest and most simple ways to eat is as a breakfast food. Just slice onto toast and top with a little salt and pepper. I prefer it on extra-sour rye toast and add a little sprinkle of herbe de provence seasoning. My mother, who is 86 years old, beams with delight when I serve her this for breakfast.

I also love avocado in fruit salad. Adds a savory creaminess. A delicious salad can be made with tart orange slices, red onion slivers, and chunks of avocado with a sweet-sour vinaigrette and course pepper.

Avocado makes such a wonderful addition to sandwiches.  No need for any mayonnaise or butter on the bread with creamy avocado.

My family members also just slice an avocado in half and fill the depression where the seed was with a teaspoon of Worcestershire sauce. Then just eat with a spoon, using the skin as a bowl.

I've heard that there are businesses here in California that specialize in ripening avocados for restaurants so that they're delivered at the peak of perfection. If I have too many at one time (my sister has a big tree) I keep some in the refrigerator and bring a few out at a time to ripen. I agree with gi-jane that the thick skinned Hass has a nuttier flavor that I like. Some prefer the milder, smooth Fuerte. The Hass are a little tricky to test for ripeness. Takes some practice to not to let the fruit get too ripe before eating.

My most favorite sandwich.. Tuna, alfalfa sprouts and avocado....on whole wheat. Fills you up, keeps you going till dinner!!

My new favorite way to eat avocado is in smoothies. 

1/4 c mango, 1/4 c avocado, 1/2 c orange juice, 1/4 c no fat vanilla yogurt, 6 cubes of ice and a bit of honey.   About 234 cal, 6g fat, 4g fiber.

Yum.

I probably eat a 1/4 c avocado a day.  It is my favorite thing.