avocado

FINDING: Most groceries, though Mexican groceries frequently offer avocados ripe and in the greatest variety.
CHOOSING: The pebbly, dark-skinned Hass avocado has a very buttery texture and doesn’t discolor quickly when cut. Smooth, green-skinned Fuertes are a good option for similar reasons. Large, shiny, smooth, green-skinned Florida avocados have a much less creamy texture. Never choose avocados with soft spots, and ones that are so ripe that the pit shakes around inside. For mashing, choose avocados that give under gentle pressure; for chopping or slices, choose ones that are a little firmer.
RIPENING & STORING: Ripen avocados on the counter top, until the bottom of the avocado gives slightly. Once ripe, store in the refrigerator, unwrapped, for 3 to 7 days, depending on variety (Hass may be stored longer than other varieties)
Archives
- BLT Tacos with Green Chile Mayonnaise
- Grilled Fish with Habanero and Sour Orange Marinade
- Pork Belly Tacos with Apple Guacamole
- Scallop Aguachile
- Pork and Black Bean Dinner
- Shrimp and Scallop Ceviche Tostada
- A Master Class in Guacamoles
- Shrimp and Seafood Cocktail
- Guacamole with Bacon, Grilled Ramps (or Green Onions) and Roasted Tomatillo
- Contramar Tostadas
- Apple-Fennel Guacamole
- Spaghetti Squash “Fideos” with Chipotle, Chorizo, Crema and Avocado
- Roasted Garlic Guacamole with Help-Yourself Garnishes
- Avocado-Mango Salad with Fresh (or Blue) Cheese, Bacon and Toasted Pumpkin Seeds
- Toasted Pumpkinseed Guacamole
- Tangy Yucatecan Grilled Pork with Roasted Onions and Fresh Garnishes
- Tangy Green Guacamole
- Sun-Dried Tomato Guacamole
- Tangy Peanut-Avocado Salsa
- Sopa Azteca
- Simple Guacamole
- Shrimp Ceviche Verde
- Salt and Pepper Ceviche
- Roasted Corn, Garlic and Poblano Guacamole
- Pork Tinga with Potatoes, Avocado and Fresh Cheese
- Mojo Guacamole with Sun-Dried Tomatoes
- Milanesa de Pollo with Avocado-Tomatillo Salsa
- Mango Guacamole
- Herb Green Ceviche
- Egg and Bacon Torta