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Kitchen Witch
April 20th, 2009, 02:59 PM
How to prepare avocados

Green fruit will take four to five days to ripen at room temperature. Speed the process by placing your Hass Avocados in a paper bag with an apple for 2 to 3 days at room temperature. When they yield to gentle pressure, they're ready to eat.

Handling Hass Avocados *As with any food preparation, begin by washing your hands in hot, soapy water and dry them with a clean paper towel. To avoid cross-contamination from raw meat, poultry or eggs, always disinfect your cutting surfaces and utensils. Thoroughly wash the fruit before you slice it.

Peeling a Hass Avocado * Use this simple three-step process:

Start with a ripe avocado and cut it lengthwise around the seed. Rotate the halves to separate.

Remove the seed by sliding the tip of a spoon gently underneath and lifting out. The other common seed-extraction method - striking the seed with a knife and twisting - requires some skill and is not recommended.

Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, starting at the small end. Or simply scoop out the avocado meat with a spoon. Be sure to sprinkle all cut surfaces with lemon or lime juice or white vinegar to prevent discoloration.

Storing or Freezing Hass Avocados *Ripe fruit can be stored in the refrigerator uncut for two to three days. To store cut fruit, sprinkle it with lemon or lime juice or white vinegar and place in an air-tight container in your refrigerator. If refrigerated guacamole turns brown during storage, discard the top layer.

When you have an abundance of fresh avocados, consider freezing them. Pureed avocados freeze very well and can be used in salads, sandwiches and dips.

Wash, seed and peel the fruit as described above.
Puree the flesh, adding one tablespoon of lemon juice for each two pureed avocados. Pack the puree into an air-tight container, leaving 1 inch of headspace.
Seal and label the containers.
Freeze and use within four to five months.


4 ripe hass avocados
2 tablespoons lemon juice
1 glove garlic minced
1 tomato chopped
1/4 cup onion chopped
1/4 teaspoon ground cumin
3 drops of hot pepper sauce

Coarsely mash avocados with lemon juice and garlic. Add remaining ingredients, stirring to blend. Serve with tortilla chips

Avocado Stuffed with Chicken Salad

1 cup diced cooked chicken breast
2 tablespoon mayonnaise
1 teaspoon chopped orange zest
1 tablespoon chopped shallots
1 tablespoon chopped fresh red pepper
1 teaspoon chopped fresh chives
Salt and pepper
1 ripe avocado, halved, pit removed, and peeled
4 leaves radicchio

In a bowl combine; chicken, mayonnaise, orange zest, shallots, red pepper, and chives. Season to taste with salt and pepper. Divide the salad between the two avocado halves, filling the cavity. To serve, place 2 radicchio leaves on each serving plate and top with an avocado halve.