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Recipe & Guide - Avocado
Good source of Vitamins A & C. The key to enjoying avocados is to know when they are ripe.
A ripe avocado yields to gentle pressure when squeezed. Hass avocados (the variety with the thick, pebbly skin) show their ripeness not only by yielding to pressure, but also by changing colour from green to purple-black.
They have the richest flavour. Green-skin varieties do not darken and only show their ripeness by getting soft.
Firm avocados will ripen on their own in your fruit bowl at room temperature, or you can speed the ripening process by storing them for a few days in a paper bag at room temperature. Ripe avocados should be refrigerated until they are eaten, but no longer than five days. Avocados will not ripen once cut. Eating Tips
This buttery-textured, creamy fruit is delicious eaten right from the shell with a touch of lemon juice or salt. It can also be sliced thinly to garnish salads, or mashed and spread on toast. Use instead of sour cream to top a taco, or dice and fold into a cold pasta dish. To prevent cut surfaces from browning, coat with lemon juice. PASTA SALAD WITH AVOCADO
1/2 avocado
2 tomatoes, diced into 3/4 inch cubes
2 cups cooked shell macaroni
1/4 cup sliced red onion
1 can (213 g) water-packed albacore tuna, drained
3 tablespoons bottled vinegar-based dressing Cut avocado half into large, 3/4-inch dice.
Combine all ingredients and gently toss together. Serves 2. Nutrient Analysis per serving:
Calories-413
Protein-34-g
Fat-8.4 g
Carbohydrates-51 g
Dietary Fibre-5 g
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Recipe & Guide - Avocado
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