John Myers
The black avocado Hass is slightly smaller than the green avocado. Their shell is rounder, thicker and also warty. Inside is a particularly tasty pulp. The skin of the ripe fruit gives way when you press it lightly, and the inedible core moves when you shake it.
Origin
Chile, Peru, Brazil, Dominican Republic, Israel, South Africa, Spain.
Taste
The yellow to orange tender flesh has a very aromatic, nutty taste.
Use
Avocados are eaten raw as their flesh becomes bitter when heated. Cut the avocado lengthwise all the way around and turn the halves against each other. Then core them and scoop out the flesh. To prevent browning, sprinkle the flesh with lemon juice. The avocado can be Fill with shrimp, blue cheese, vinaigrette, etc. Seasoned and seasoned, the pulp is an aromatic spread, serves as a sauce for a ramen burger or can be used as part of a spicy salad. It is even used as a sweet dessert. Avocados are added last in soups so they don’t have to be boiled to get the full flavor.
Storage
Hard avocados continue to ripen at room temperature. If they are stored next to apples, the ripening process will accelerate. Ripe fruits yield slightly under pressure. Do not store below 5° C. To let avocados ripen faster, you can simply add a ripe banana.
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