Avocado is one vegetable that is quite good for us—and easy to ripen with my trick.
According to Dr. David Perlmutter (author of Grain Brain), they are one of the three best brain foods. He believes that avocados, grass-fed beef and coconut oil are essential for healthy brain function. He recommends eating ½ an avocado for breakfast as it supplies 15 grams of unsaturated fat and 150 calories.
Avocados are also one of the cleanest vegetables. Their thick skin keeps pesticides and other poisons from infiltrating the meat so this item doesn’t always have to be organically grown. Some of the most vitamin-rich part of an avocado lies just underneath the skin.
When peeling avocadoes, cut them into four equal sections. The skin and seed will then come away effortlessly.
How to Ripen Avocados
Avocados will range from rock-hard to mushy. The perfect avocado is just soft enough but not mushy. It’s hard to explain but think of how your palm feels—a soft give but also firm.
The cold air in a fridge delays ripening. And if you’re waiting for your avocado to ripen on the counter, it could be a while.
I discovered a trick years ago for ripening avocados. As soon as I buy them (green), I tuck them securely in a brown paper bag with an apple or two. After two (sometimes three) days, they are perfect.
When the avocado is inside a bag, the fruit (including the avocado) releases ethylene, a gaseous plant hormone, that speeds up the ripening process. Frankly, the apple is just for extra gas. The avocado will ripen in the bag by itself, too.
To bring out their flavor, a bit of edible acid helps. Some folks like to use a bit of lemon or lime, but my favorite is apple cider vinegar. I dice them into bite-sized pieces, shower them with a splash of vinegar and a generous pinch of salt and stir. Delicious!
Of course, we would be remiss if we didn’t offer up a delicious guacamole recipe. Pass the chips!