Did you fall in love with avocado, but you don’t always estimate its maturity? It’s not easy. Avocadas can have different shapes and color. But you can estimate the maturity according to the stopwatch.
Did the avocado enchant you?
Knowing in avocado is not just that. Do you even know what the name is in Czech? There are many pear species of pearly or avocado and differ in the size and shape of the fetus, color, but also with the texture of the peel. But how do you know that your avocado is just right and suitable for consumption?
The author of the youtube channel Menu from Koko also prepared a simple instructions on how to get to know the mature avocado.
Source: YouTube
How can a mature avocado know?
Avocado has become a very popular crop in the last few years. It originally comes from the Mexico and Central American countries, where it has been grown for thousands of years. The natives did not only collect the fruits, but were actively involved in the cultivation not only of avocado, but also peppers, cocoa, vanilla or pumpkin, corn, manioca or potatoes and tomatoes.
Avocado today goes to shops not only from Mexico, Chile or Peru. It is grown commonly and is also exported from Spain and the countries of South Africa. The most common varieties are “HASS” with a dark coarse peel and a distinctive taste, “Furerte” with a smooth, medium green skin and a finer taste, as well as a “bacon”, which has a light peel but a distinctive taste and texture.
In any case, it must travel to us for a long time, but it is not a problem that would significantly reduce the quality of the fetus. Waiting for a convenient moment to consume avocado is a matter of a few days, usually four to seven. Avocado matures well with bananas or apples that exclude natural ethen.
Mature avocado to the touch slightly flesh, it is no longer hard. Its peel can be quite black, but also green, depending on the species. The place where there was a stop is still bright. Inside such a fetus, a gentle to butter, slightly smoke taste of fruit will be waiting for you, but the best tasty, salted, salted, drizzled with lemon and improved with garlic. Of course, you can adjust in many different ways and it is up to you what you choose.
Although of course it is great when the color of the flesh is light and completely green, even the flesh with dark spots can still be used in cooking. However, it is advisable to remove these dark parts. You don’t have to worry about an immature fetus. Stiff flesh is not very tasty, but contains similar nutritional substances and is definitely edible.
Storage of avocado
If it is not necessary, there is no need to accelerate the ripening of the avocado. Just leave it between other fruit or vegetables on the kitchen counter at room temperature. By keeping in the fridge, he slows his maturation, but does not stop.
If you are sure that you will in no way consume the avocado and worry about spoiling, you can store it all is in the freezer. The avocado is very fatty and the freezing of its flesh does not tear. After thawing, the skin will be more watery, but you simply download it and adjust the flesh to your liking.
The trick that may be useful is also the preservation of half of the unused avocado in the fridge. Because the flesh would begin to oxidize and darken, spread the cut with lemon juice or olive oil and wrap it in food foil. Such avocado will last several days in the fridge, but it is advisable not to delay.
Sources: Epicurious.com, magazine.recepty.cz
