Avocado is a fruit that needs little introduction. It's a real one casket of vitamins, I left minerals, carotenoids, fibers e healthy fatty acids. Much appreciated for these nutritional virtues, it is increasingly present in the recipes and diets of CrossFIt® lovers. However, not everyone is aware of some of its peculiar characteristics. For this reason we at CrossMag have thought of creating a mini-guide with advice on how to best appreciate this wonderful fruit.
Index
1) To determine the level of ripeness of the avocado, the stalk must be removed
Once removed you can check the color of the fruit. If the flesh is yellow or brown, the avocado is not ripe yet. Conversely, if the color is dark brown, the avocado is probably already overripe and can no longer be consumed. The ideal color of the pulp should be light green.
2) How to properly open the avocado
Get a large knife and sink the blade horizontally in the middle of the fruit. This until it touches the core. At that point, make a 360 ° turn and, exerting a slight pressure, divide the fruit into two parts. If the fruit is ripe enough, the pulp can also be easily scooped out with a spoon.
3) Storing avocados in plastic bags, along with apples and bananas, accelerates their ripening
If the avocado we purchased is not yet ripe enough, there is a simple method for us. It is sufficient to place the fruit in a plastic bag together with apples or bananas (they release a gas, ethylene, which favors the ripening process).
4) Lemon juice keeps avocado longer
This is because it contains citric acid, a powerful antioxidant that slows down the oxidation of the fruit, when it is cut into slices (it is noticed because the pulp becomes darker). Just sprinkle lemon juice on the avocado before storing it in the refrigerator.
5) Avocado is a great substitute for butter
Thanks to its creamy texture and delicate flavor (which binds well with other foods) avocado can be used instead of butter. The advantage is due to the fact that avocado, compared to butter, is very rich in "good" fats, including the precious ones omega 3 and omega 6, with a strong antioxidant action.
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