Buttery, nutty avocados: Buying, preparing

By Lorna Sass

updated 10:40 a.m. ET May 4, 2009

April begins the season for nutty, buttery California avocados, when they're at their peak of flavor and lowest price. And the Florida avocados are right behind them, beginning in the summer. Enjoy! 

Helpful hints

• A ripe avocado is just slightly pliant when gently pressed.
  
  
• Avocados ripen at room temperature — faster if you put them in a closed paper bag to capture the ethylene gas (which promotes ripening) given off by the fruit.
  
  
• To prevent browning of a cut avocado, spread the surface with lemon juice, lime juice, or vinegar.
  
  
• Refrigerate cut avocados in plastic wrap pressed directly onto the cut surface. When ready to eat, scrape off any discoloration; the flavor won't be affected.

1. To choose: Lush California Hass packs a wallop of healthy monounsaturated fat. A Florida avocado has less flavor and less fat.

2. To halve: Cut avocado in two lengthwise around its pit. Twist halves in opposite directions to separate them, and then pull apart.

3. To pit: First, thrust the blade of a sharp paring knife into the pit. Then twist the knife gently to loosen the pit, and lift it out.

4. To peel: Pull the skin off the flesh in strips with your fingers. When the fruit is very ripe, you can often remove the skin in one piece.

Quick ideas:

Guacamole: Make a fast dip: Stir store-bought salsa and minced red onion into mashed avocado.

Sandwich spread: Use some mashed avocado as a nutritionally rich alternative to mayonnaise on chicken or turkey sandwiches.

Sauce: Thin pureed avocado with enough chicken broth to make a sauce for chicken or turkey cutlets.

Starter: Sprinkle a halved avocado with coarse salt and serve with lime wedges
as a simple, delectable appetizer.

Soup: Transform chicken broth into a Tex-Mex sopa: Stir in diced avocado, crushed tortilla chips, chopped cilantro, and lime juice.

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