New to avocados? Here are the basics to get you choosing, slicing, storing and eating avocados like a pro.
How to choose an avocado.
- when choosing an avocado find one that still has the stem on it – this means it hasn’t been man-handled & bruised
- if you want one to use in a recipe right away, choose one with dark kind of brownish skin that gives a little when you squeeze it, but not too soft
- a green avocado will ripen at room temperature in 4 – 5 days
did you know?
There’s a product called Apeel that can make an avocado last as long as 30 days? If your grocers have avocados coated in Apeel, get those ones! Read more: A Plant-based Coating Makes Avocados Last Longer.
How to store an avocado.
- if you have a green avocado and you want to speed up the ripening process, put it in a paper bag with a banana – the gases from the ripening banana will help the avocado ripen faster.
- If you want to slow the ripening of a dark avocado, put it in the fridge.
- Store half an avocado in the fridge without the pit covered with cling wrap (even in the divot from the pit), or placing it face down in a container with a little water so the air can’t get to the fruit’s flesh.
Warning: Avocado is toxic to animals.
According to the USPCA, “The leaves, fruit, seeds and bark of avocados contain persin, which can cause vomiting and diarrhea in dogs, and more serious signs in other animals due to a wide range in sensitivity across species. Birds, horses and rodents are especially sensitive to avocado toxicity. Sheep and goats can also develop serious clinical signs, so it’s important to keep avocados away from them as well.”
If your pet eats avocado, call your vet immediately.
More avocado tips:
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