• Avocados

 
Smooth and creamy avocados originated in south-central Mexico sometime between 7,000 and 5,000 B.C., and are still a wildly popular part of Mexican cuisine.  But these fruits (yes, fruits!) are as versatile as they are delicious and are terrific complements to much more than just Latin dishes – think salads, sandwiches and even smoothies and desserts! 

Care & Handling

Selection: 

 
The best way to tell if an avocado is ready for immediate use is to gently squeeze the fruit in the palm of your hand. Ripe, ready-to-eat fruit will be firm yet will yield to gentle pressure.

Storage: 

 
When unripe, store avocados on the countertop until they yield to gentle pressure. When ripe, refrigerate until ready to use. 

Preparation: 

 
Start with a ripe avocado and cut it lengthwise around the seed. Rotate the halves to separate. Remove the seed by sliding the tip of a spoon gently underneath and lifting out. Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, starting at the small end. Or simply scoop out the avocado meat with a spoon. You may sprinkle all cut surfaces with lemon or lime juice or white vinegar to prevent discoloration.

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