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Rich and creamy avocados are
quite versatile. You can dice them into salads, stuff them
with fillings, or mash them to make guacamole or sandwich spreads.
Their only big drawback is that they're also high in calories and fat,
though the fat is mostly monounsaturated, which isn't as bad as other
kinds. Since they bruise easily, grocers want customers to
buy them while they're still hard and then take them home to ripen at
room temperature for a few days. They’ll ripen more quickly if
you put them in a paper bag along with an apple or banana. They're
ripe when they yield to a gentle squeeze.
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To open an avocado, just cut
it in half lengthwise around the seed, twist the two halves apart, and
then pop the seed out with a spoon or knife. Avocados darken soon
after being cut, so serve them right away or sprinkle them with lemon or
lime juice to slow the discoloration. Don't ever refrigerate,
freeze, or cook avocados.
Varieties:
The
Hass =
California
avocado is available year-round and has a rich flavor
and creamy texture. This is the best variety for guacamole, but it
turns a bit mushy in salads. The
skin turns almost black when the avocado is ripe—this, unfortunately,
can camouflage bad bruises. The
Pinkerton peels easily and has excellent flavor.
The Reed is a large, round avocado that slips easily from the
peel, and has very good flavor and texture. It will stay firm even
when ripe, so it's great in salads, but not a good choice if you're
making guacamole. The Fuerte
= Florida avocado is in season from late fall through spring. It's
not quite as buttery as the Hass avocado, but its flavor is excellent. The
bacon avocado is a sweet, smooth-skinned variety that shows up in the
middle of winter, but isn’t as flavorful as other avocados.
Mexican avocados are small and have shiny black edible skins.
Substitutes:
chayote squash (Once
cooked, this works as an excellent low-calorie substitute for avocados
in many dishes.) OR puréed raw peas
(to make a fake guacamole) OR puréed cooked and chilled
asparagus (to make a fake guacamole) OR puréed cooked and
chilled broccoli (to make a
fake guacamole) OR artichoke
hearts (for salads) |
