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