Avocados the devil's fruit

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Replies

  • nygrl4evr
    nygrl4evr Posts: 196 Member
    Good tip to remember is to keep the stone (pit) and put it back in the container with your mashed avacados.....it keeps the brown away:smile:

    Good tip, I did not know this!
  • Mr_Bad_Example
    Mr_Bad_Example Posts: 2,403 Member
    a24w2u.jpg
  • climbing_trees
    climbing_trees Posts: 726 Member
    You can freeze them too!
    http://www.wikihow.com/Freeze-Avocados
  • FunkyGranolaTree
    FunkyGranolaTree Posts: 363 Member
    avocados-636x423.jpg
  • Jennisin1
    Jennisin1 Posts: 574 Member
    if they are ripe but you can't get to them right away, put the whole thing unpeeled in the fridge. They will keep a few days without getting too ripe that way.
  • bcattoes
    bcattoes Posts: 17,299 Member
    Once cut or peeled, avocados will stay good for days in the fridge if you cover them in water. You can even do this with guacamole. Just kind of smoosh the guac down then put cold water on top. The high fat content prevents the water from being absorbed and it easily pours off.


    Edit: typo
  • danimalkeys
    danimalkeys Posts: 982 Member
    You can tell basic ripeness before you peel them by lightly squeezing them. If they give a little under pressure, then they are ripe. If they feel like rocks when you squeeze then wait. If it feels like you're squeezing your butt cheek then it's overripe. Get used to the feel of them and then you won't waste so many.
    '

    that doesn't work for me, my butt cheeks are hard as rocks... :)

    I get the big bag at Sam's and like has been mentioned, leave them in the fridge and take a couple out every few days to let them ripen. I'm enjoying one right now!
  • Strokingdiction
    Strokingdiction Posts: 1,164 Member
    Once cut or peeled, avocados will stay good for days in the fridge if you cover them in water. You can even do this with guacamole. Just kind of smoosh the guac down then put cold water on top. The high fat content prevents the water from being absorbed and it easily pours off.


    Edit: typo

    Cool, never heard this one before.
  • Strokingdiction
    Strokingdiction Posts: 1,164 Member
    You can tell basic ripeness before you peel them by lightly squeezing them. If they give a little under pressure, then they are ripe. If they feel like rocks when you squeeze then wait. If it feels like you're squeezing your butt cheek then it's overripe. Get used to the feel of them and then you won't waste so many.
    '

    that doesn't work for me, my butt cheeks are hard as rocks... :)

    I get the big bag at Sam's and like has been mentioned, leave them in the fridge and take a couple out every few days to let them ripen. I'm enjoying one right now!

    To be fair, I was addressing the OP and her butt. :)

    (not that there's anything wrong with an overripe avocado butt)
  • emeraldeyes_bc
    emeraldeyes_bc Posts: 200 Member
    Sooo I was feeling a little creative and you guys had me craving avocados lol. I came up with this :) healthy fudgesicles!! Avocados, cocoa and protein :) mmmm



    imagejpg1_zpsaa5fb17a.jpg
  • reddz12
    reddz12 Posts: 350 Member
    I was a product manager for two years, when they get soft but before the skin starts peeling away from the inside, you'll always have perfect ones!
  • Fuzzipeg
    Fuzzipeg Posts: 2,301 Member
    I was told the best way to tell if an avocado was ripe is to hold the body firmly and push gently at the point just below where the fruit was joined to the plant. If it gives it is ripe. Similarly for melon. This time it is to use the thumb and press if it gives it is ripe. I never eat avocados now because they are high in slaicylate, a toxin which does me no good. Melon they are fine
  • arcana7609
    arcana7609 Posts: 212 Member
    avocados-636x423.jpg

    lol this is perfect!
  • PennyVonDread
    PennyVonDread Posts: 432 Member
    The browning is caused by a preserving enzyme found in many fruit called catechol. Exposure to oxygen activates its response and causes the "browning" of apples, potatoes, grapes, avacado, and other fruits in which it naturally occurs.

    It can't really be stopped while oxidizing, but you can use methods to slow it. Functioning enzymes work best within a certain range of variables; hydration, pH, and temperatures that are native to the living plant are optimal. Acidity (like from citrus) can help by changing the pH. I used to soak sliced apples in cold water that had 2 crushed vitamin C tablets in it to keep them from browning. Salt helps slow the process, cold temperatures slow the process, and of course wrapping your produce to reduce exposure to oxygen will help, too.
  • MyChocolateDiet
    MyChocolateDiet Posts: 22,281 Member
    :devil: :devil: :devil: :devil: :devil: :devil: :devil: :devil: :devil: :devil: :devil: :devil:

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