About, Selection and Storage
This fruit native to Central America and the West Indies is one of life's joys. Avocadoes only ripen once they are picked. If you don't need to eat an avocado immediately purchase unripe fruit and allow to ripen slowly in the refrigerator or more quickly at room temperature. Unripe fruit bruise less easily so you are more likely to get an perfect specimen. To select a ripe avocado gently press around the stem end if it yields a little the fruit is ripe. Hass are the only varieties that change colour from green to black when they are ripe, all other types are green when ripe.
In Australia locally grown avocadoes are available all year, with different seasons for different growing areas.
Cut the flesh lengthwise around the seed and twist both halves gently to separate. Insert a sharp knife into the seed by giving it a gentle tap, twist and lift out. To peel, strip skin from fruit, beginning at the stem end and then slice, dice, chop or puree as desired. Avocado is great in salads, pureed into a dip and goes well with vinegars and lemon juice, prawns, tomatoes, greens, bread and cheese.
One of the most nutritious foods avocadoes are rich in energy and healthy fats as well as a good source of vitamin B, E, A andÂ potassium.