Ready To Eat Avocados
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Buy Ready To Eat Avocados online
Buy fresh Avocado Pear Ready To Eat onlinefrom Get Fresh & Fruity
This product is classified as Class 1 - Peru is the country of origin.
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Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native to Central America, there are four main varieties: Hass (considered to be the best), which has a dark, knobbly skin; the pear-shaped, smooth-skinned Ettinger and Fuerte (of which a tiny, baby-sized variety is also available); and the more spherical Nabal.
Avocado is also sometimes known as a butter pear, because of its unctuous flesh, or an alligator pear because of the Hass variety's textured skin. Highly nutritious, containing vitamin E, iron, potassium and niacin, it's also unique among fruits in that it contains oil - but most of it is the good, monosaturated type.
Read our guide on the health benefits of avocado.
All year round.
Choose the best
Go for an unblemished skin, and flesh that gives slightly if squeezed gently (though it shouldn't actually be soft). If you buy hard ones you can ripen them quickly by putting them in a brown paper bag with a banana (keep out of the fridge).
Using a small, sharp knife, run a blade all the way around the avocado, from top to bottom. Make sure you cut in till the blade meets the stone. Twist the two halves in opposite directions to separate them. To remove the stone, ease it out with a spoon or, using a firm, swift action, stick the length of a sharp knife into it and lever out. Avocado flesh discolours rapidly on exposure to the air: to prevent this, brush with lemon juice
Avocado 0 all recipes using avocado
These days, as well as growing throughout Central and South America, the avocado also thrives in parts of Africa, Australia, Israel and the Canaries. Look for avocados that have unblemished skins with no soft spots, which suggest bruising. They are ready to eat when the flesh yields slightly when pressed with the thumb.
Extra virgin avocado oil is now widely available in UK supermarkets. Use it as you would olive oil, for roasting and drizzling over salads; or serve it as a dip with crusty bread.
When it comes to cooking, the Mexican dip called guacamole is without a doubt the best-known avocado dish. But Mexicans use avocados in a wide array of other dishes, from ceviche to tacos. In some parts of Mexico, avocado leaves are toasted and ground to imbue dishes with an anise flavour. In the Philippines, savoury-sweet avocado ice cream is popular.
Avocados must be allowed to ripen in a warm place before they're used; speed up the process by wrapping them in brown paper. To test ripeness, press the skin lightly with your thumb. If it feels slightly yielding, its ready to eat. Cut lengthways down to the stone and twist to separate the two halves. Pierce the stone carefully with a knife to embed the knifes tip, then pull the stone out.
The yellow-green flesh should come away from the skin easily, but it will go brown when exposed to air, so always prepare avocados just before serving or drench in lemon juice to prevent the browning. The trick is to combine avocado with ingredients that will enhance its nuttiness but cut back on its richness. Savour the pale flesh for breakfast or lunch by crushing it on toasted sourdough bread along with a squeeze of lime juice, sea salt and pepper. Or make it into a coarse salsa with tomatoes, onion, chilli, lime and coriander to accompany grilled meats. Alternatively, toss the creamy avocado wedges gently in a salad with green leaves, crabmeat, spring onions and a little lemon. Avocado.