Green Avocado

Avocados are pear-shaped berries. Depending on the variety and degree of ripeness, their inedible skin is dark green to brown-red and smooth to wrinkled. The flesh encloses a large, smooth, inedible core. Avocados are harvested when they are hard and are only ready to eat when they have been stored at room temperature for one to three days.

Origin

Chile, Peru, Brazil, Dominican Republic, South Africa, Israel, Spain.

Taste

The yellowish-green flesh is buttery soft and has a mild, nutty aroma.

Use

It is best to cut the avocado lengthwise along the pit and separate the two halves by gently twisting them in opposite directions. Now remove the core and lift the pulp, e.g. B. with a spoon, from the shell. To prevent the flesh from turning brown, it is best to cut the avocado just before preparing or eating it and sprinkle the flesh with lemon juice.

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.