Origin :
The Avocado, a tree has its origin in South Central Mexico. It is classified as a member of the flowering plant family Lauraceae. The fruit of the plant, also called an avocado, is botanically a large berry containing a single large seed.
Appearance :
The avocado fruit is often referred to as the “alligator pear” owing to its bumpy or scaly skin and a large stone.
How to choose the Avocado ?
- If you are planning to eat or use them right away, choose an avocado that is dark, almost black in color. The darker the avocado, the riper it is.
- If you are planning to use them , a few days later in a recipe, then choose one that is green in color. The green tells us that it will take a few days to ripen.
- Ripe avocado’s “give” which basically means when pressed on the surface ,it will sink in a little. Be careful to avoid soft mushy avocado’s that basically indicate they are too overripe to use.
- Avoid buying indented avocado’s which basically are the bruised ones.
- On the other hand, if an avocado is stone hard, it indicates that it will take a few days to ripen and is not good to be used immediately as it is still raw.
- Look at the stem of the avocado fruit before buying. If it is green, it is good to bring home.Dark brown or black stem indicates overripe or moldy avocado, so don’t buy it.
How to store Avocado ?
- Wrapped in a paper bag or just plain sitting on the kitchen countertop is perfectly fine for unripe avocados.They will take 4-5 days to ripen.
- If you want to hasten the ripening process, store them along with a banana or an apple.The release of ethylene gas from these fruits, hasten the ripening process of avocado’s when stored alongside.
- Store ripe avocados in the refrigerator. Use them as early as possible (read 1-2 days) before they turn overripe.
- Half cut avocado’s can be stored in the refrigerator with pit intact. Squeeze fresh lime juice and wrap in plastic wrap..They should remain fresh for 24 hours this way
How to prepare Avocado’s ?
Avocado’s are normally prepared and eaten raw. They are used in salads when they still have vibrant green flesh.
Avocado’s are the main ingredient in the dip guacamole popular in the Mexican cuisine, as its creaminess is the perfect foil for hot spices and crunchy textures.
High in monounsaturated fats, they are an increasingly popular feature in desserts, and pair wonderfully with chocolate.
Here are some of the recipes , I have personally used them in, go ahead and give it a try. Each of them is a tried and tested recipe, in my Indian kitchen and the taste of avocado’s blend well with Indian spices and chocolate alike.
The links below from my previously published recipes using avocado is sure to help you decide how you want to use your avocado in a recipe. Pick a dessert like the eggless moist avocado cupcake, a pure delight! If you are planning to use it for a spicy Fall curry go with the avocado chicken recipe. Try it and let me know which of them you liked best !
- https://stirringmyspicysoul.com/chocolate-rasberry-avocado-cake/
- https://stirringmyspicysoul.com/methi-pita-bread-with-avocado-n-mushroom-filling/
- https://stirringmyspicysoul.com/avocado-chicken/
- https://stirringmyspicysoul.com/eggless-avocado-cupcakes/
- https://stirringmyspicysoul.com/avocado-how-to-choose-store-and-prepare/