Wild Northerner Magazine Summer 2018 - Page 70

Avocado everything

BY DANIELLE RANCOURT

For Wild Northerner

Avocados are pretty much mainstream in this day in age; even Burger King has adopted the beloved topping! The way I see it, there are three kinds of people: people that eat an avocado a day (guilty as charged), people that can’t stand the texture, and people that just can’t figure them out. The latter is simply devastating as avocados are so versatile and seriously amazing.

Since the daily avocado consumers likely have a rotating avocado system in place, and I don’t see myself converting the avo-haters to avo-lovers in the next five minutes, I’m here to help those struggling to find the perfect avocado, cut it, and provide a trick to keep this delicious fruit from going brown in the blink of an eye. Yes, avocados are technically a fruit, but that’s beside the point.

Selecting avocados

If you plan to eat it within a day or two, you’re looking for a ripe avocado. Ripe avocados typically have a dark brown skin color and yield to gentle pressure. If your thumb sinks in, it’s probably overripe (brown on the inside). On the other hand, if you’re buying avocados ahead of time (4-5 days early), select an unripe avocado. These are typically green in color and firm to the touch.

Storing uncut avocados

Let unripe avocados ripen on the counter at room temperature. Speed up this process by placing them in a brown bag. When your avocado begins to yield to gentle pressure, transfer it to the refrigerator to slow the ripening process. This said, all ripe avocados should be refrigerated. Do not store unripe avocados in the refrigerator.

Cutting avocados

Slice the avocado lengthwise until the blade hits the pit. Hold the knife steady and rotate the avocado, cutting all around the pit. Twist to separate the two halves. If you only plan on only eating one half, choose the one without the pit first, keeping the pit inside the other half. To remove it, carefully whack the knife into the pit, then twist and lift it out. Use a spoon to scoop out the flesh then slice or mash.

Storing sliced avocados

Like apples, avocados brown before our eyes. The best way to delay browning is to store them pit side up over chopped red onion in an airtight container. However, there is no magical solution; your best bet is to eat both halves as soon as possible!

Avocado 101