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Uncooked – avocado

Use:

The avocado is surprised that it is a fruit, but with its flavor rather suited to vegetables. The practical thing is that like almost every fruit, it is a pleasure right after peeling. A little crushed, with a little salt and pepper, the organic spread is ready. That nuts, asparagus and mushrooms are good with the avocado, we know; all together they can make a fine salad, which still wins with strong leaves: arugula, radicchio, chicory; Dill, mint, oregano, parsley, coriander. The latter is part of the guacamole, the Mexican avocado dip with onions, tomatoes, chilli and lime, all of which are also good partners. Classic is the combination of avocado and shrimp in cocktails. Also good: light meat, smoked, cheese. At best, the avocado ends up in warm dishes when nothing is cooking, because too much heat makes it bland and bitter.

Season and quality:

Avocados can be thick or thin-skinned, rough or smooth, bottle-green to black-brown. Important for Europe are two types: the Mexican, with fruits weighing more than 300 g, which have a thin, green skin and whose creamy flesh contains up to 30% fat – this includes the gourmet variety Hass, whose skin turns dark, when it is ripe. Guatemala avocados are rounder, dark green with a thick shell and good aroma, such as the reed or the heavier Nabal, which are traded from 300 g. Most popular are intersections like Fuerte (green with a thin, rough, easy to peel) or Ettinger (light green, smooth, thin shell).
The fruits should be evenly colored on the outside and inside and on pressure they give way. Spotty, mushy, but also too firm fruits are a no-go.
The season starts in August with fruits from Mexico, from September / October to May deliver Israel and Spain. South Africa and Kenya are already filling the summer hole in March, but the autumn fruits are the better ones.

Storage:

Avocados do not mature until they are from the tree. Good traders give them time before they get on the shelf, most do not. For ripening at home, leave the fruits at room temperature for several days; this is accelerated in a paper bag together with apples or bananas. Ripe avocados will keep in the fridge’s vegetable compartment for a few days – but then take out one hour before serving.

So dear ones, next week you can expect a delicious recipe with avocados and so you can start right away on Thursday, here’s a very hot tip: If you have found the perfect avocado, then buy 5 of them

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Christina Cherry
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