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How to choose avocado. How to choose avocado

In salads, desserts, rolls or just integer - discriminating taste Avocado will be appropriate in any of these cases. In addition to the gastronomic pleasure, this fruit will provide you with vitamins and minerals. But only if it is allowed and high-quality! Tropical fruit for us has already ceased to be exotic. But even the admirers do not always know how to choose the avocado. In this article, we will look at the criteria of high-quality fruit, so as not to be mistaken and not to pay in vain.

What to pay attention to when choosing?

To meet the perishable or green avocado in our stores is much easier than buying high-quality fruit. This is due to the conditions and duration of transportation: they can be tied up, do not cross, fly off. But the knowledgeable buyer is not easy. There are a number of criteria that will help determine the right fruit. So how to choose a good avocado and not guess?

Nutritional value per 100 grams:

Color and density

The first thing that rushes into the eye is color. Avocado has a tint varies from light green to black. It may be good in the first case, and in the second. The main condition is a combination of density and color. First Rule of Purchase: It is possible to successfully choose a ripe avocado in the store or on the market, if you feel it. In supermarkets, it is unlikely that someone will prevent it. But when shopping on the market it is worth expecting zealous attacks from sellers, some of them will not even touch the product. Buying "without looking" is definitely not worth it.

Taking into the hands of avocados, pay attention to the combination of color and hardness. If you plan to have it on the day of purchase, it should be moderately soft and dark green. And bright and hardwood without loss of quality will lay up to 5 days. The table can be visually seeing how to choose a delicious avocado.

Color Density Quality
Light green Hard Unfortunate fruit. It can be left for ripening, for example on the windowsill, for 5 days. But on the day of purchase there is not worth it, it will taste very tart.
Moderate green Hard This product needs to be held for pouring 3 days. It is softer to taste, but still with tartness.
Deep green Soft Avocado is better to hold a day so that it becomes softer according to the consistency and taste.
Dark green Hard Rare variety of "California" or "Kaas". It is more expensive than the rest, but to taste the same. You need to leave for use for 3-5 days until it becomes softer.
Dark green Very soft It's just overwhelmed avocado. It is not worth the take it, as it has lost its useful substances and can be rot.

Remembering these criteria, you will know exactly how to choose ripe and delicious avocado For any culinary purpose. You can take very soft, most importantly to sweet salads and sauces - without beaten and dark areas on the skin. Rolls fits the fruit of medium ripeness. Select avocado for salad a little more complicated, it should be soft and dark green, so as not to kill the told the taste of other ingredients.

Interesting fact: Quietness quickly and accurately, listening to fruit. Shake him and listen: if the bone is knocking inside - avocado ripe.

Skin

Separate dark or white peel spots - the reason to postpone the "chosen one". The surface of the fetus should be homogeneous, without dents. But still skin will tell us what is inside. This factor is more interested in savings. If you meet an avocado with a flat brilliant surface - half of the cost you learn over the bone. Inside, he has a large core, and the skin is removed only with a knife with a part of the pulp.

Wrinkling surface - what is needed to choose the right avocado. Such a shell is easily removed even without a knife and does not cling the edible part. His bone is much smaller. In both cases, you pay the same amount, but the pulp will be more avocado with "pupils". Ideally, if with an easy click on the surface there is a dent, which slowly disappears. This is a sign of a ready-to-eat fetus.

Trenok

Another factor that gives a poor quality avocado - cuttings. He will tell you if the fruit is rotten inside. If a fruit remains on the fruit, remove it. She easily disappears, if you pick it up with her finger. In place of the fruits will be the dent, we are interested in her color. The cutting should be light brown or light yellow. In the unworthy avocado, the tint will be salad. Such a purchase can be postponed for time for maturation, but it will not immediately enjoy it. If solid avocado cutlets are dark brown or black - rotten fruit inside. Soft fruit with brownish or yellow cutter suitable for use on the same day.

These are simple rules, how to choose avocado in the store or on the market. They will help both newcomers, and "frequenter" of vegetable counters. The case will remain behind the culinary delights: Salads are sweet and meat, rolls, guacamole ...

A source

Wikipedia: Avocado

17.12.2015 Vladimir Zuykov Save:

Good evening, dear friends! I already have 2 people asked Avocado. In winter, I want fatty and it's not amazing! Therefore, today I will tell you about how to choose a ripe avocado, what to do if you suddenly bought it unwanted. You will also learn how to part this wonderful fruit and eat it.

I think everyone knows what avocado is and what it looks like. If you do not know, be sure to try this bold. He albeit rather calorie, but very useful for anyone, even a healthy person. Let's not, I won't be much about the benefits - you yourself feel His tasted. Therefore, we turn right away to the choice of a good avocado.

How to choose a ripe avocado?

I remember how I first bought avocado, when it was just just became a raw. It was something with something guys and girls. In general, for a long time, the fruits of avocado in the supermarket were too soft, others were solid. Soft were dark and I did not like it, so I bought completely green. Naturally he was tasteful.

So that you do not repeat my mistakes, I will give you some tips how to determine the maturity avocado:

1. Mature fruit is always a bit soft. Of course, if it contains dents or too soft, it has already spoiled or rubbed. You do not take it, I will spend money in vain. Good fruit is soft when pressed on it, with light elasticity.

2. Good avocado Has the peel slightly darkened. If the skin is green or too dark, the fruit is immature or overripe, respectively. About this way it looks like a normal mature fruit:

3. The bone should not hang much in the fruit. If you are shaking avocado, and the bone inside the walker goes, it has already spoiled inside. The bone should be slightly separated from the pulp. You will immediately feel it, confusing some experience in practice.

4. Does it turn out without effort to tear off the fruit? The ripe fruit of the fruit (cutlets) is easily separated. If there is a yellowish green color - avocado ripe. If the color is brown or darker - avocado overreared or generally protour from the inside. Yes, and by smell in the place of the cutting of the cutle, you will understand that it is rot. In this case, give up the purchase and boldly write a "wish" in the book of the supermarket complaints.

5. Well, the last thing is the taste of avocado. If, when eating the fetus, the pulp as oak is solid and with bitterness - the fruit is immature. The pulp should be consistency as the most expensive butter And very little, but sweetish.

By the way, avocado is green and brown outside. I like green more, and you, dear reader, what and why?

What to do if bought an unworthy avocado?

If you suddenly blocked and bought unripe fruit, do not be discouraged - no money thrown into money. The order of your actions is as follows:

  1. we take a piece of paper and wrap the fruit into it;
  2. put a wrapped fruit in a dark place at room temperature for 5-7 days;
  3. to speed up the ripening avocado, wrap in a paper bag along with a banana;
  4. periodically check avocado on ripeness.

Ripe avocado after that can be consumed within two weeks somewhere. Then, as you already understood, he begins to deteriorate from the inside. Signs of damage are dark spots inside and the unpleasant taste of the fetus.

How to part avocado and consume to eat?

When mature avocado is chosen, it's not all! You need to enter the fruit, and then make it properly for meals. You already know how to part pumpkin, but the process is different by avocado.

1. The fruit is needed to wash well. Desirable warm water With a soft brush. Such a procedure is needed, because avocado is taken from distant countries, it tried a lot of people, there are dust and microbes on it. Washing, wipe the fruit with a soft cloth.

2. Cut the avocado knife along, ranging from the cutting, leading along the contour. No need to try to cut completely, there is a big bone inside the fetus. Spend a knife along the contour until you return to the cutting on the other side. Now divide the knife or hands two halves in half.

3. Separate the bone from the fetus, going on it with a knife. The bone must be thrown away, do not try to use it in food, she is poisonous. If a bone shell remained on the pulp, it is necessary to hide it and also remove it.

Congratulations, Avocado is separated! Now you need to use it in food. There are a couple of options:

  • If you want to eat avocado without anything, i.e. Mono, take a teaspoon and scrape the flesh, immediately drinking it. By the way, the peel is not eaten.
  • If you want to use avocado for salads and other dishes, you must first remove the peel from the fetus, and then cut it into small pieces. Used immediately, because The pulp spars quickly and darkens in the air.

As for the raw food, I want to say separately with avocado. This is a tin guys, as you need in the habits of the meal, that the stomach then hurts all day. On the blog, I am very much talking about the compatibility of products, so I recommend making salads with avocado is also compatible.

I have everything on the choice, separating and eating a fatty fetus - avocado. If you have any questions, ask them in the comments under the article, I will gladly tell you that it is not clear. By the way, about the choice of what other fruits would you like to know? Give a hint, I will write an article on the fruit you are interested in.

ZY Subscribe to blog updates - There is still a lot of interesting things!

It does not grow in our climate, it has long been known in Russia. But many people do not know anything about his benefits, nor about his unusual taste, no about how to use it. Let's discuss the Avocado question - as it is, how to choose to choose when buying and much more.

About avocado benefits

This is one of why in many countries it is included in the list of basic food products. There are many substances needed to human organism in it (vitamins A, E, B). The content of potassium, which improves the work of the brain, avocado will give "odds" even Banana. Fruit has a high content of useful fats, they help lower blood cholesterol and contribute to the right work of the heart. Avocado delicious, and it, despite the fact that it has a high calorieness, often choose for diet nutrition. In cosmetology, use it by rejuvenating and restoring the beauty properties.

How to choose avocado

As it is, we will discuss a little later. Now let's talk a little about how signs to choose it correctly, so as not to purchase a non-fermented or, on the contrary, overrong fruit (this can cause disappointment in its taste). The degree of maturity can be determined by taking the fetus in hand and slightly squeezing. If it is soft, then I fell, completely solid - on the contrary. Ideal for food product - elastic, slightly presented when pressing. The appearance of Avocado (its color and form) speaks only about belonging to a certain variety. They differ significantly from each other outwardly: green, black, spherical, powdered. Mature fruit cuts easily, having a juicy flesh yellow color, greenish closer to the edge. If avocado has not yet reached the condition, it can be put in a dark dry place, wrapped in a newspaper, so it perfectly "comes."

How Avocado eat

And so we came to the main issue of avocado - as it is eaten. This fruit is a truly tasty and fragrant delicacy that can be consumed and sophisticated dishes, and independently, feeding it in the form or fish. Having smeared the pulp on bread or a crisp toast, you will get an excellent sandwich.

Deciding how to cook avocados, as it is, the fruit must be cleaned. It is done very simple. Cut it with a sharp knife when we drink to the bone, slightly turn the halves in opposite sides, and they are easily separated from each other. Remove the bone. Candle a slightly peel, picker it with a knife and pull. If you do not use the fetus completely, it can be stored for some time in the refrigerator: while it has a bone, the fruit remains fresh.

Cooking usually does not take away a lot of time, as this wonderful creation of nature is most often used in and not exposed to heat treatment - this is how safety is achieved useful qualities And taste. There are a lot of recipes with avocado. As it is - a question that should not cause difficulties. I will share one of my favorite species fast snacks - "Avocado, stuffed with shrimps." Cut the fruit, remove the bone, remove the skirt. Fill the excavation remaining from the bone, ready-made boiled shrimps. Pour or others to your taste. Decorate Parsushka I. fresh cucumber. Delicious!

They bring to Russia from all over the world: Dominicans, Vietnam, Sri Lanka, Kenya, Israel. The path is not enough, so it is not surprising that the fruits are often exported by unripe.
Do not everyone know how to choose avocados and what to do if immature exotic fell.
You can calculate the degree of ripeness of fruits when you purchase, greenish rummaged at home.

The most delicious exotion is longer. In the supermarket or on the market, the ripeness avocado is checked by external signs.

The color of the peel

The degree of maturity signals the color of avocado:

  • pale green peel - Avocado must ripen significantly;
  • middle green - you can per day in the room;
  • dark green or yellow-green - what you need;
  • very dark, to black - the fruit of the frisper or spoiled.

There are varieties that have practically black or black and purple becomes ripe avocado. Therefore, it is necessary to picky the peel. There should be no fracture, dents or stains. A ripe fruit of any color is always brilliant. Even a single small dark stain appears when the fruit is starting.

Fetal hardness

Immature avocados of any variety are always solid. Therefore, ripeness is determined, slightly by pressing the fruit with your finger:

  • solid, on the surface of dents does not remain - the fruit is hard, it is guaranteed non-thendition; at regular conditions can be posed for a week;
  • slightly softer when pressed - it is possible to ripen in two or three days;
  • the dent remains, but then disappears, - good, mature avocado;
  • too soft, the pocket from the pressure does not disappear - the fruit fell.

This feature is of particular importance for completely black fruits. Despite this color of the skin, some of the varieties of avocado are the most delicious. Their quality is determined exclusively by hardness.

Fruit

It is easy to check the ripeness of the fruit along the cutting tree. If there is a tail, it needs to be pulled out. Green or light brown peel under it means the fruit is ripe.
Understand that avocado spoiled, it helps the black color of the peel under the tail. Such instances are better not to use.
Ripe avocado, the tail is easily removed. If it is kept hard - the fetus must be trimmed.

Bone

Different exotes have a large or small bone. With doser specimens, she tapping when the fetus shakes is easily removed from the pulp.
If the bone is not knocking, it sits firmly, - the exoto need to be trimmed.
Whole brilliant peel, moderate hardness when pressing and easily broken fruit - which should be a ripe good avocado.

How to store fruit

Buying exot, you need to realize that its storage conditions depend on several factors.

Miscellaneous time retains complete and cut fruits. The value of the fetus of fetus has a value and where avocado is stored.

Ripe and green

Solid ripe or unworthy fruit required different conditions Storage.

  • A container or compartment for vegetables and fruits in the refrigerator fit ripe. The second option is a package on the fastener. Setting the fruit, the air is removed from it. The process will retain the ripe exotic for five to six days. It solves the problem how to keep ripe avocado to the new year. Money-another fruit can lie on the table.
  • Immature whole copies are stored only at room temperature until you dreamed. The refrigerator does not fit - they will never be able to ripen.

In the refrigerator, the fruit can not be kept open: it will darken and will behave outsiders.

With any storage method, you need to remember: the rope is exotic, the less she is shelf life.

Cut

Cut fruits are stored as follows:

  • pumping cuts to spray citric or lime juice so as not to darken;
  • halves to connect, wrap the food film or fold into the package;
  • send to refrigerator (no freezer).

Exot will save color and taste for three to four days. The darkened pulp areas are cut to a pure layer. The product can be eaten.

Whether freezing is possible

A small shelf life of ripe fruits makes a relevant question whether you can freeze avocado.
Freezing is the only way to preserve the exotom for a long time. However, this is a method not for one-piece copies: after defrosting, the pulp will turn into a puree. Separate it from the peel will be problematic.

Therefore, act as follows:

  1. The washed dried exotic is purified from the peel, cut in half, take a bone.
  2. The pulp is a blender or cut into very small pieces.
  3. Add to puree juice lemon (or lime) or sprayed pieces to them so that they do not darke it.
  4. Mashed or pieces folded by molds. It is suitable for the preparation of ice or fine baking.
  5. Molds are sent to the freezer.

In such conditions, the exothes is stored half a year.

How to help you stand

At the unreasonable exot of the pulp solid, tasteless, with mustard and tart notice. Reminds pumpkin or.
If the purchased fruits are such, it is useful to know how to accelerate the ripening of avocado at home.
You can ripen avocado different ways - Quickly and slowly.

Warming in the oven

Get ripe fruit quickly allows the oven:

  1. Fruits wash, dried.
  2. Wrap a culinary foil (each separately), laid on the baking sheet.
  3. The oven warm up to 190-200 ° C, turn off.
  4. The baking sheet with exotions is sent to the turned off oven, closed.
  5. After 9-11 minutes, they pull out.

The cooled fruits unfold, clean, remove the bone. Next act as usual.
A gas or electric oven is suitable.

Speed \u200b\u200bin microwave

Most fast way Mret avocado - Microwave:

  1. Fruit washes, dried.
  2. They stick with a knife in several places to the bone. It is necessary that due to the whole peel, an increase in the volume with a heated pulp did not break. You can clean it and cut into pieces.
  3. Locked in the closed dishes for the microwave oven.
  4. Heat under the lid at the maximum mode of 30 seconds. For the "stone" specimens, the timer is set for a minute, that is, twice the longest.
  5. Take out, cool, clean from the peel.

It is necessary to realize that this method for the fruit is still that shock therapy for a person. Solid fetal has taste and aroma, some beneficial features. Discovered will lose a lot of juice.

Dostered in this way fruit are suitable as ingredients to dishes, but not independent delicacy.
If you want to feel the natural taste of avocado, heat treatment (microwave or oven) for the ripening of fruits is not used.

In paper package

If the fruits are not urgently needed, it is better to reenate the gentle way - in the paper package.

Here's how to store avocado so that it is moving:

  1. Package from opaque paper is filled with fruit and avocado.
  2. Close tightly, in order not penetrated the light or the sun.
  3. Storage temperature + 18-23 ° C. The refrigerator or cool basement is prohibited.
  4. After two or three days they check the state of the avocado, so as not to sleep.

How do neighbors in the package will help any fruits: apples, pears, but the perfect companion is a banana. He is with avocado nearest relatives. Mandatory condition - Fruits need ripe. From misfortunes more harm than good.

If there are no other fruits, the following solutions are possible:

  • a pack of avocado fall asleep with flour; in two or three days should be trimmed;
  • in the package, it can be soaring independently, but after five to six days.

The "batch" method is based on the fact that ethylene is allocated ripe fruit. This gas helps faster to ripen other exotes, including avocado. A tightly closed package holds it, contributing to ripening.

The method is not fast, but allows you to pour avocado, retaining the beneficial properties, taste and fragrance.

In the newspaper

If there is no paper package, a newspaper is suitable or opaque paper. Each fruit turns around, stacked in the box. It is put under the battery, on the kitchen cabinet, in a warm oven, or another warm place.
After two or three days, the fruits need to be checked: they can ripen.
With any method of ripening in the room, humidity should not be excessive. Otherwise, the fruit will begin to rot. Perfect place - darkened shelf-mezzanine

Make alligator pear ripe in foil

Foil is used in different versions.

If the fruit needs to be ripening today today, use the oven (gas or electric):

  1. Increase the oven - up to 200-210 ° C.
  2. Each exot is turned around by two foil layers so that there are no uncovered areas.
  3. The fruits are loaded into the hot shut off (!) Floor cabinet.
  4. After 9-11 minutes, take out.
  5. The cooled fruit is cleaned.

This method, like any heat treatment, changes the taste of avocado.
If you hurry nowhere, avocado wrap a foil and leave to repenter in the dark at room temperature for two or three days. All properties will be saved.

With boiling water

Quick way to ripen and soften avocado - to quote it with boiling water:

  • clean the peel;
  • cut a bone;
  • cut the flesh with slices or other pieces;
  • fold into a sieve or colander, omit in boiling water per one and a half or two minutes.

Chilled pulp is used as an ingredient for other dishes.

Cut

If the cutting fruit is green, it is easy to reset in the refrigerator. But you need to act quickly, until the flesh has darkened:

  • Spray sections of halves with lemon or linous juice: it helps to preserve the natural color of the pulp.
  • Connect halves, leave a bone.
  • Wrap fruit by food film (a new polyethylene package is also suitable).
  • You can additionally be put in plastic dries with a lid.
  • Send into a fruit compartment for ripening.

The temperature is required not lower than + 5 ° C, otherwise the ripening process will not start.
Periodically, you need to check the condition of the fetus, pressing on the peel. If a dent appears - ready.
To soften the flesh, usually grabs a couple of days.
Leaving the chopped avocado to divert at room temperature is useless - damage will begin faster.

Can there be unripe

Thinless avocado is better not to eat - it is tasteless and dangerous. The pulp of unprecedented exotic is stuffed with toxins, which are decomposed when the exotion is ripening. Especially poisonous peel.
If you want to know what it tastes, it is permissible to try a piece of-second. People who have encouraged by green fruits fix heavy poisoning. This is with a favorable situation.

Conclusion

The abundance of countries exporters allows you to enjoy exotom round year. That is, the avocado season for Russia is in non-stop mode: fruits from some country will always be in the supermarket.

Knowing signs of ripe exota, you can choose it right in the store.
And if the green exota got caught, it's not difficult to reset his house. How to make avocado soft, everyone decides himself. Per minute or week, gentle or extremely - depends on the circumstances.
Quickly ripen the fruit helps heat treatment. But they will not be the taste. If possible, it is better not to rush. After all, fruits are brought to Russia from afar, they are not cheaps.

I didn't buy avocado to the Sri Lanka trip, I did not cook anything, and the more I was not interested, how to choose avocados. In general, it was indifferent to him, although I knew that avocado was very useful. And on Sri Lanka, there was such a variety of this or fruit, or whether the vegetable, which immediately wanted to buy and try.

For several months of life, I learned avocado on Sri Lanka, and I share everything that I know. So, we go to the market or in the store, and if you are in warm countries, then in the fruit shop. And we see avocado of a variety of shapes, sizes and color, and even the peel is different in appearance - in some smooth, almost glossy, others have a shy, ribrant. Do not be desire to buy several pieces in stock. We will deal with how to choose a ripe avocado so that you can cook something from today. And at the same time, find out which avocado it is worth taking for salads, and what better to use in smoothie, patentahs or just pour lime juice and eat.

How to choose avocado how to choose avocado ripe

You need to choose avocado to be guided by tactile sensations. That is, we take a lucky avocado in your hands and feel it from all sides, carefully pressed on the peel. If the fruit is like a stone, put into place - such avocado will divent at least 3-4 days. If avocado all or at least on the one hand is very soft, such either do not take - he or the drunken and will refuse, or has already begun to deteriorate. Ripe avocado will be elastic when pressed, but a clearly noticeable dent on it will not remain. You will feel like a peel springs, and there is no emptiness under it. Here such avocados we need. I read the tips on what you need to shake avocado - if the sound of the bone is heard, it means that avocado is ripe. Honestly, I have never seen the locals so chose avocado, everyone only taught.

Now we look at the place where the fruit was attached. The greenish color of the peel is a sign of ripe avocado, a non-seated speech will be yellow-green. If the peel is brown around the fruits, Avocado is already beginning to deteriorate (the Council for the Future - upon jerking Avocado, always look at the footprint left from the frozen, he should not darken).

For ripening, we choose dense avocado without traces of damage to the peel, without dents, dense, tough to the touch. I bought a few pieces to the reserve, about half left in the kitchen, covered with a towel, the rest removed into the refrigerator. Delivered from the refrigerator as needed (by the way, in the cold, they also ripen, but not so fast). At room temperature, avocado was carried out in two or three days, sometimes it depends on the degree of maturity of the purchased fetus.

How to choose avocado for salad and smoothie

The peel in avocado is of different colors, and the fruit itself of different shapes - from almost round to peary-shaped. Avocado of dark purple (or brownish, burgundy) color is predominantly oval. He has a lot of pulp than avocado of other colors, ideal for cooking, different, dips, it can be simply choosing a spoon, watering Lyme juice. It is impossible to clean it, the peel is very thin, so it is better to cut in half and remove the flesh with a spoon.

Avocado of the green color of different shades are more suitable for cooking. Even in the rock, the pulp, they keep the form when cutting, but if avocado fell, then with stirring the pieces will disperse. The skin of the density is different - the smooth fruits are thin (cut and remove the flesh with a spoon), with an avocado with a puffy, wrinkled peel, it is thick, dense and you can simply pick it up with her nail and, beyond the pieces, without affecting the flesh.

It turns out very spectacular. For this purpose, it is better to take the fruit of oval shape (purple or green), carefully cut them along and remove the flesh. Clear boat, fill with salad. It turns out of waste-free production - the flesh of Avocado goes to the salad, and we use the boat as a portion of dishes for him.