Here’s the scoop: avocado advice
Lemon and lime help keep cut avocado (and guacamole) from turning brown.
1. To be certain an avocado is ripe, gently squeeze the fruit in the palm of your hand. If it yields to gentle pressure, it’s ready to eat. A ripe, uncut avocado can be stored in the refrigerator for two to three days.
2. An unripe avocado can take four to five days to ripen at room temperature. To speed up the ripening process, place avocado in a brown paper bag with a banana or apple.
4. Brown or black spots on the avocado flesh are not harmful and can be removed by cutting them out.
5. Avocados are best consumed within hours after cutting open but can be stored in the refrigerator for one day if placed in an airtight container or covered tightly in plastic wrap. To prevent discoloration, sprinkle avocado flesh with lemon or lime juice or another acidic agent. If avocado or avocado-based dishes do become brown during storage, you can discard the top, oxidized layer and enjoy the rest.
6. For more information about avocados and an array of recipes, visit www.avocado.org, www.avocadocentral.com and www.avocadosfrommexico.com