I finally know how to store avocado!!!!
Ok, I feel dumb for not thinking of this ever, but in one of my natural baby books it was talking about feeding babies avocado...anyway....
The directions were to PEEL the avocado (I did not know this could be done!). It was so easy...then rinse in cold water, and wrap in plastic wrap and refrigerate. It has kept for 2 days so far!
I took a picture, but I don't feel like messing with cords and cameras. Next time I have it out, I will post a pic of my peeled avocado.
Ok, so probably everyone else in the world knew you could peel it, but me? I was always messing with slicing through the skin, then trying to cut a ring around the big seed and then scooping what I needed out of the ring of skin. hmmmmmppffff. Peeling is so much easier! It was so cool having a NAKED avocado!!!!
::)
ive found that since i only use a bit at a time it works for me to just slice a wedge out of the avocado and then put the rest in a plastic bag and then keep it in the fridge, if it's perfectly ripe when i do it, it stays pretty green for awhile, only getting a little brownish.. if it's a tad overripe it gets browner quicker, but i just scrape the brown layer off and it's perfectly green underneath.
I've always left the stone in the avvy, then tightly shrinkwrapped and put in the fridge. Avocado is one of my "no-no" foods now, but I love it. The Dr says only 2-3 slices at a time..."And I said SLICES, not "thirds-of-the-avocado!" LOL
Thanks for the tip little2ant! This will save me from wolfing down a whole avocado when I really don't need to.
That is a good tip.
But to cut mine I typically slice around the circumference stem to flower. Twist the two halves in opposite directions and pop apart. The stone stays in one side so you put that one on the counter. Put your non-knife wielding hand behind your back and then whack the knife into the stone. Push the stone off by running your fingers along the blade of the knife above where the stone is lodged, and pinch while pushing it off, without getting your fingers near the sharp edge. Then you can slice, dice or scoop the delish flesh out! Though you could also peal the skin off at that point and save it in plastic wrap too.
thanks for the tip......I generally store mine in my tummy! (I have become very addicted to avocado thanks to various vw members)
Mmmmmmmmmm Avocado
One of Natures most delicious fruits
Tastes great in almost anything
Never tried peeling one but will next time I get one
That is a good tip.
But to cut mine I typically slice around the circumference stem to flower. Twist the two halves in opposite directions and pop apart. The stone stays in one side so you put that one on the counter. Put your non-knife wielding hand behind your back and then whack the knife into the stone. Push the stone off by running your fingers along the blade of the knife above where the stone is lodged, and pinch while pushing it off, without getting your fingers near the sharp edge. Then you can slice, dice or scoop the delish flesh out! Though you could also peal the skin off at that point and save it in plastic wrap too.
+1...exactly
I never have any left over!
wait... some people don't peel avocados? As in you scoop the fruit out, or you eat the peel? Eeeee
also, mashed avocados freeze well :)
we scoop it out.
But to cut mine I typically slice around the circumference stem to flower. Twist the two halves in opposite directions and pop apart. The stone stays in one side so you put that one on the counter. Put your non-knife wielding hand behind your back and then whack the knife into the stone. Push the stone off by running your fingers along the blade of the knife above where the stone is lodged, and pinch while pushing it off, without getting your fingers near the sharp edge. scoop the delish flesh out!
I do this, but I just whack the stone, and pull it out. Then, I scoop it out, and mash it up. The only time I have leftover avocado is if I made a lot of guac, and then I just 1. mix it up, so it has some green again 2. eat it brown.
you can also peel it and mash it up and add a tiny bit of lemon juice and it'll stay green....i think you are supposed to freeze it when you do that though...i've never done it, but that is what a site on making your own baby food said...i'm not sure if slicing it would do well or not...
But to cut mine I typically slice around the circumference stem to flower. Twist the two halves in opposite directions and pop apart. The stone stays in one side so you put that one on the counter. Put your non-knife wielding hand behind your back and then whack the knife into the stone. Push the stone off by running your fingers along the blade of the knife above where the stone is lodged, and pinch while pushing it off, without getting your fingers near the sharp edge. scoop the delish flesh out!
I do this, but I just whack the stone, and pull it out. Then, I scoop it out, and mash it up. The only time I have leftover avocado is if I made a lot of guac, and then I just 1. mix it up, so it has some green again 2. eat it brown.
The instructions are really if you want pretty slices or easy diced chunks. If you are just going to mush it up then however it works best is fine. I honestly prefer the slice stem to tip, twist open and use method because pealing can be tedious. But it does get a spoon dirty to scoop the flesh out with.
Save the stone and put it in the bowl of guac in the fridge. It won't turn brown if there's any left, that way.
Save the stone and put it in the bowl of guac in the fridge. It won't turn brown if there's any left, that way.
I now remember someone else telling me that (on vw), so now maybe I'll remember remember.
My avocados never last long enough to storee ::)
Save the stone and put it in the bowl of guac in the fridge. It won't turn brown if there's any left, that way.
I now remember someone else telling me that (on vw), so now maybe I'll remember remember.
ive tried it, it didnt work for me... still turned brown.
Save the stone and put it in the bowl of guac in the fridge. It won't turn brown if there's any left, that way.
I'm totally gonna try this at the weekend if I remember!
Save the stone and put it in the bowl of guac in the fridge. It won't turn brown if there's any left, that way.
I now remember someone else telling me that (on vw), so now maybe I'll remember remember.
ive tried it, it didnt work for me... still turned brown.
me too. same with mixing in lemon juice.
I think the only sure fire way to prevent the oxidation is to just layer something on top that prevents air getting to the guacamole... like salsa. Actually, I think once I tried water ('cause you can just pour it off, since guac's so greasy) and it worked. I'll have to try that again though...
yeah fb ive tried the lemon juice route too with not really any difference noted.
although... i gotta say, when i made the guacamole salad that cakes posted about i only made a half batch (1 avocados worth) and it took me about 4-5 days to finish it off. the avocado chunks never turned brown, although, towards the end they had soaked up alot of the dressing and became super creamy & soft (which was delicious and almost cheesy)
so, yet another reason to make that guacamole salad.. aside from it being super delicious, it keeps very well.
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