Avocados are one of my favorite fruits. The “pear shaped” seed with surrounding “meat” has been nicknamed the “alligator pear” because of the leather-like appearance of its skin. Originally from Mexico and Central America, it grows on the Persea Americana tree that thrives along the central California coast. When picked, avocados can weigh 5 oz. – 2 lbs.
Storing avocados for any length of time can be nearly impossible. When you buy avocados they can be very firm. It may take a week for them to ripen at room temperature in your kitchen. Then whammy! They are too ripe and have turned dark and become bitter in taste. I have found a solution for storing ripened avocados so that you can eat them in daily salads or save them for guacamole when you have the urge.
Avocados are ripe when they “give” to slight pressure from your fingers. To prepare ripe avocados for storage tear off a piece of plastic wrap about 12” x 12” in size. Wrap the avocados in the wrap.
As you use the avocado, cut sections and peel off the skin. Try to peel it so that the dark green part of the avocado next to skin remains. This contains beneficial nutrients. To store the unused portion, leave the seed in place and put the two halves together. Wrap as you did when the avocado was intact.
Wrapped avocados will last in the refrigerator for about 1-2 weeks. I am no longer hesitant to buy more than one avocado at a time or to take advantage of bulk pricing. Hope this works for you!
