Ingredient guide
Avocado
Avocado is a fruit treated as a vegetable — creamy, rich, and ripe at room temperature. It is the backbone of guacamole, the star of toast, and a quiet hero in salads, bowls, and even desserts.
Flavor & Texture
Mildly nutty and buttery, with a smooth, almost melting texture. The flavor is gentle, which is why it pairs so well with bright, acidic things — lime, lemon, vinegar.
How to Choose
A ripe avocado yields to gentle pressure at the stem end without feeling mushy. Darker skin usually means riper, though the reliable test is the squeeze. Buy firm ones a few days ahead if you need them later.
How to Store
Ripen at room temperature, then refrigerate to pause ripening for a few days. Once cut, keep the pit in, squeeze lime or lemon over the flesh, and wrap tightly — it slows browning.
How to Prepare
Cut lengthwise around the pit, twist to separate, and remove the pit with a spoon. Scoop the flesh or slice it in the skin. Add acid immediately to keep it green.
Ways to cook it
Cooking Methods
- Raw
- Grilled (halved)
- Mashed into guacamole
- Blended into sauces
- Baked with egg
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Ingredient Substitutions
- Hummus
- Mashed peas
- Pesto (for toast)
- Smashed edamame
Good to know
Common Questions
How do I ripen an avocado quickly?
Leave it in a paper bag with a banana or apple for a day — ethylene gas speeds ripening. Never microwave it; it cooks the flesh.
How do I keep guacamole green?
Press plastic wrap directly onto the surface, add extra lime, and keep the pit in the bowl. Oxygen is the enemy.
Can I freeze avocado?
Yes — mash it with a little lime juice and freeze in portions for smoothies or guacamole. Texture changes, so it is not great for slicing later.