Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


All About Avocados

Share

Lobo
Moderator
Moderator

Posts : 19603
Thanked : 938
Join date : 2013-01-12

All About Avocados

Post by Lobo on Wed 20 Jan 2016, 1:05 am

All About Avocados
The primary ingredient in guacamole, avocado is also wonderful in summer salads or sandwiches. Try it halved, pitted and filled with shrimp salad, chicken salad or a thick mustard vinaigrette.

Selecting
Avocados come to market from early spring through late autumn. Two major varieties are commonly available: the dark green, dimple-skinned Hass (or Haas) and the smoother, paler green Fuerte. The former has a far richer flavor and texture. Look for dark, rough skin when buying Hass and smooth, unblemished skin when buying Fuerte. Both varieties yield to gentle finger pressure when ripe. Avoid avocados that feel mushy or show signs of mold.

Storing
Store ripe avocados at cool room temperature for up to 2 days, or in the refrigerator for up to 1 week. Keep unripe avocados in a warm, dark place. After a few days, they should pass the pressure test. When this occurs, you may cut and use the Fuerte avocado, but let the Hass ripen a day longer. To speed the ripening process, put the avocado in a paper bag with an apple, a banana or a tomato. Ethylene gases emitted by the other fruit will hasten ripening.

To store a cut avocado, wrap it in plastic wrap, smoothing the wrap right onto the fruit’s cut surface to seal out air and prevent discoloring.

Preparing
Since the flesh of an avocado quickly turns brown when exposed to air, cut the fruit just before serving. Sprinkling the cut flesh with a little lemon or lime juice will help slow discoloring. To prepare, cut each avocado in half lengthwise, rotate the halves in opposite directions to separate, and then scoop out the pit with a spoon and discard. Avocados are at their best when served raw or only slightly heated, as their flavor does not hold up to cooking.

    Current date/time is Tue 17 Jan 2017, 3:23 pm