Explore this page for tips on how to select, store and prepare avocado.

Also In Season: Summer

Select It

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.

Store It

  • Store unripe avocados on the countertop. Place in a paper bag with an apple or banana to speed up ripening. 
  • Unripe avocados should not be refrigerated or they will never ripen.
  • Store ripe avocados in the refrigerator, loose, for 2-5 days.

Reduce Food Waste

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

Prepare It

  • Wash skin with water before cutting. Halve an avocado, remove the pit and start spooning. Add a little salt, pepper or hot sauce for an extra kick!
  • Add diced avocados to your favorite salad.
  • Serve avocado with eggs for breakfast.
  • Mash avocados and use in place of mayonnaise on sandwiches, or spread on toast.

Did You Know?

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.

Click here for more information about avocado.

Click here for a printable page with lots of info about avocado.


Stuffed Avocado with Jicama Salad


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

Source: California Avocado


Makes 6 servings. ½ avocado per serving.


15 minutes


  1. Add the jicama, carrot, radishes, corn, cilantro, vinegar, lime juice, oil, chili powder and sea salt into a medium sized mixing bowl. Stir and mix well. Set aside and let marinate for about 5 minutes.

  2. Place the avocado halves on a plate, facing up*. Spoon a handful of the salad on top of the avocado, enough to fill in the pit gap. Garnish with extra cilantro. If using frozen corn, set corn out to thaw for at least 10 minutes.

    *If you are not consuming this salad right away, squeeze lemon juice on/around the avocado to keep it from turning brown, then wrap each avocado tightly in plastic wrap (not a baggie) being sure to remove air pockets.


    Not a fan of jicama? Try using celery instead. It will provide the same crunch!
Also In Season: Summer

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