Welcome to "Vegan for a Healthy Life." We would love you to post ideas and recipes to the group. Whether you are a "Raw" Vegan, Vegetarian, follow the 80-10-10, congratulations on taking that step. We can all learn together.
Thursday, May 7, 2015
Happy Avocado Thursday :-)
Native to Mexico and Central and South America. Harvested in Florida from late-May through March. Typical size is 2 1/2 to 14 inches long. Allow to ripen at room temperature until soft. Flesh is yellow-green to yellow; creamy with slightly nutty flavor. Best eaten fresh or may be refrigerated 1-3 days. Low in fat, no cholesterol, good source of protein, potassium, iron, and vitamins C and B. Use fresh and in salads, guacamole and dips.
Finding a ripe avocado at the supermarket is hit or miss, so what can you do if you need an avocado right away? Tasting Table shared a food science tip for quickly ripening avocados with help from an unexpected source: a banana!
Ripe bananas release a lot of ethylene, the hormone that triggers ripening in mature fruit, so placing one in a closed paper bag with your under-ripe avocados will speed up the process. I tried it with a couple avocados that were just beginning to soften, and within 24 hours, they were perfectly soft and ready to eat.
Apples are another fruit that release a good amount of ethylene, so this would also work with a ripe apple.