Look for ripe avocados that feel slightly firm and heavy for their size. Avoid buying avocados that are very soft or have faded dull skin.
Once cut, prevent browning by leaving in the pit and sprinkling with lemon or lime juice. Store in an airtight container in the refrigerator.
If your avocado turns brown, scoop off the brown parts and eat the green parts. Brown parts are still edible, but they may not taste as good.
Source: Save the Food
There are more than 80 different varieties of avocados grown in California, but the Hass avocado is the most common.
mf Avocados help lower “bad” cholesterol, and may help raise “good” cholesterol because they contain monounsaturated fat.
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3 ripe, avocados, peeled and halved
2 cups jicama, peeled and cubed
1 carrot, sliced
3 radishes, thinly sliced
1 1/2 cups sweet yellow corn, fresh or frozen
1/2 cup cilantro, finely chopped
2 Tbsp. white wine (or other) vinegar
2 Tbsp. lime juice
1 Tbsp. canola oil
1 tsp. chili powder
1/2 tsp. sea salt
Makes 6 servings. ½ avocado per serving.