Tip - Avocados

March 5, 1996 / The Detroit News

An avocado by any other name still tastes as great 
by the Cole Publishing Group


Alligator pear, "poor man's butter," aguacate. Traditional names for 
this tropical fruit that passes for a vegetable hardly do it justice. 
With a mildly nutty flavor and soothing, buttery texture, avocado is 
rich in unsaturated oil, making it a satisfying addition to sandwiches 
and salads.

It's also the prime ingredient in guacamole, a specialty of Mexican 
cuisine that serves as garnish, dip or salad. Avocados aren't just 
warm-weather fare; hot soups
offer yet another way to enjoy this delectable, versatile food.

Success tips


* Avocados are available year-round. Fuerte avocados, the best-known, 
smooth-skinned variety, are usually at their peak from November 
through June; Haas and other varieties with dark, pebbly skin are 
generally in good supply from April through October.

* Look for avocados that are free of discolored or sunken spots, or 
bruised skin. The seed shouldn't rattle when you shake the fruit.

* To test an avocado for ripeness, hold it in your hand and apply 
gentle pressure on all sides. A ripe avocado should yield slightly to 
the touch but not feel mushy; choose firmer fruit for later use.

* To ripen a firm avocado, store it at room temperature for 3 to 5 
days, preferably in a dark, well-ventilated cupboard. A partially 
closed paper bag also works, but
avoid plastic, which cuts off oxygen essential for ripening.

* To seed and peel an avocado, first slice it in half lengthwise, 
cutting through to the seed. Separate the halves by turning them in 
opposite directions. Remove the
seed by pushing a sharp knife into the seed and rotating the blade 
slightly. Then peel and cut the flesh into slices or cubes.

* To keep freshly cut avocado from discoloring, sprinkle with fresh 
citrus juice and cover with plastic wrap until ready to use. To keep 
avocado from turning bitter
and brownish when combining it with hot foods, add it at the end of 
the cooking time.