7 great ways to use avocados
Of all the fruits and vegetables in the kitchen, the avocado probably wins (or loses) the contest for being the hardest to store, once you've cut into it. Even the most beautifully green, ripe avocado will turn brown in the fridge overnight if not stored correctly. But when you're cooking for two, you don't always want or need a whole avocado for a dish. And they're not cheap, so you hate to waste the other half. What to do?
First, a quick look at what makes them turn brown. Once you cut into an avocado, an enzyme is released that reacts with oxygen -- that's what causes the color change. So to keep that from happening, you either need to slow down the enzyme or keep oxygen out. Acid (lemon or lime juice, for instance) will slow down the enzymatic reaction and help keep the flesh green, whether on half an avocado, or mixed into something like guacamole. A thin coat of oil is relatively effective at keeping air away from the exposed flesh, as is pressing plastic wrap directly onto the flesh (some plastic wraps are more porous than others; you may want to experiment with brands). But hands down, the best way to store the second half of an avocado is with a vacuum sealer. Sealed and refrigerated, half an avocado will be bright green one or even two weeks later. Don't have a vacuum sealer? These recipes will insure you never have that avocado half sitting around long enough to turn brown.
These recipes will insure you never have that avocado half sitting around long enough to turn brown.
Notes on choosing avocados:
Generally, you'll find only two types of avocados in markets (although there are more): Hass* avocados, the smaller, dark, rough skinned fruits; and Florida avocados, which are much larger and lighter green. I recommend Hass because of their higher fat content and superior flavor. When choosing Hass avocados, pick the ones that are firm but not hard. The flesh should give slightly, but if they're very soft, they're overripe. They also shouldn't have soft spots, which usually indicate bruising. Occasionally, you'll find brown spots when you cut into an avocado, which can be caused by bruising or improper storage. Simply cut them out; the rest of the flesh is fine to eat.
* If you're like me, you may have thought the correct spelling was Haas. I spelled it that way for years, until I stumbled on the Hass Avocado Board's website and wised up. Turns out it was developed and patented by a man named -- you guessed it -- Hass.
Guacamole might be the first thing you think of to make with avocados, and there's a reason for that -- it's easy to make, and it's delicious. But, sadly, it doesn't keep very well, which is why I like to make it in very small batches, so it's always fresh. This recipe is perfect for two, whether you're starting out a Mexican meal, or snacking during TV time.More »
I love my fish tacos with a spicy blend of sour cream and avocado, but this recipe for avocado cream is also delicious with chips, thinned out for a salad dressing, or used in place of mayonnaise on sandwiches. The cream will last a couple of days in the fridge -- plenty of time to use up every scrumptious spoonful.More »
Avocado slices are a great addition to many sandwiches, including this modern variation on the classic club sandwich. If your avocado is very soft, sandwiches are a good choice because you can spread the avocado on your bread like a condiment.More »
I can never decide if I like this Southwestern mixture of corn, red bell pepper, onion and avocado best when the ingredients are chopped fine for a salsa, or cut into larger pieces for a salad. Either way, the flavors and textures blend perfectly.More »
The usual shrimp cocktail gets a Mexican makeover in this recipe, which adds cucumber, bell pepper, onion and avocado to complement the shrimp. It's a great recipe to turn to if you have just a little avocado left to use. For a more substantial dish, you can easily make it into an entree with this recipe.More »
It's true that you can make a perfectly good egg salad without avocado, but I'm certain that once you taste this version, you'll never go back to plain egg salad again. The delicate flavor and creamy texture are a surprisingly tasty addition to the lunchtime staple.More »
First, a quick look at what makes them turn brown. Once you cut into an avocado, an enzyme is released that reacts with oxygen -- that's what causes the color change. So to keep that from happening, you either need to slow down the enzyme or keep oxygen out. Acid (lemon or lime juice, for instance) will slow down the enzymatic reaction and help keep the flesh green, whether on half an avocado, or mixed into something like guacamole. A thin coat of oil is relatively effective at keeping air away from the exposed flesh, as is pressing plastic wrap directly onto the flesh (some plastic wraps are more porous than others; you may want to experiment with brands). But hands down, the best way to store the second half of an avocado is with a vacuum sealer. Sealed and refrigerated, half an avocado will be bright green one or even two weeks later. Don't have a vacuum sealer? These recipes will insure you never have that avocado half sitting around long enough to turn brown.
These recipes will insure you never have that avocado half sitting around long enough to turn brown.
Notes on choosing avocados:
Generally, you'll find only two types of avocados in markets (although there are more): Hass* avocados, the smaller, dark, rough skinned fruits; and Florida avocados, which are much larger and lighter green. I recommend Hass because of their higher fat content and superior flavor. When choosing Hass avocados, pick the ones that are firm but not hard. The flesh should give slightly, but if they're very soft, they're overripe. They also shouldn't have soft spots, which usually indicate bruising. Occasionally, you'll find brown spots when you cut into an avocado, which can be caused by bruising or improper storage. Simply cut them out; the rest of the flesh is fine to eat.
* If you're like me, you may have thought the correct spelling was Haas. I spelled it that way for years, until I stumbled on the Hass Avocado Board's website and wised up. Turns out it was developed and patented by a man named -- you guessed it -- Hass.
Guacamole for Two
Guacamole might be the first thing you think of to make with avocados, and there's a reason for that -- it's easy to make, and it's delicious. But, sadly, it doesn't keep very well, which is why I like to make it in very small batches, so it's always fresh. This recipe is perfect for two, whether you're starting out a Mexican meal, or snacking during TV time.More »
Fish Tacos with Avocado Cream
I love my fish tacos with a spicy blend of sour cream and avocado, but this recipe for avocado cream is also delicious with chips, thinned out for a salad dressing, or used in place of mayonnaise on sandwiches. The cream will last a couple of days in the fridge -- plenty of time to use up every scrumptious spoonful.More »
Grapefruit and Avocado Salad
Much as I love avocados in Mexican dishes, that's not the only way I use them. This simple but elegant salad pairs rich, creamy slices of avocado with tart and juicy grapefruit segments. It's also delicious with a combination of grapefruit and tangerine or orange slices.More »
Recipe: Modern Club Sandwiches for Two
Avocado slices are a great addition to many sandwiches, including this modern variation on the classic club sandwich. If your avocado is very soft, sandwiches are a good choice because you can spread the avocado on your bread like a condiment.More »
Recipe: Corn and Avocado Salsa
I can never decide if I like this Southwestern mixture of corn, red bell pepper, onion and avocado best when the ingredients are chopped fine for a salsa, or cut into larger pieces for a salad. Either way, the flavors and textures blend perfectly.More »
Mexican Shrimp Ceviche Cocktail
The usual shrimp cocktail gets a Mexican makeover in this recipe, which adds cucumber, bell pepper, onion and avocado to complement the shrimp. It's a great recipe to turn to if you have just a little avocado left to use. For a more substantial dish, you can easily make it into an entree with this recipe.More »
Egg and Avocado Salad
It's true that you can make a perfectly good egg salad without avocado, but I'm certain that once you taste this version, you'll never go back to plain egg salad again. The delicate flavor and creamy texture are a surprisingly tasty addition to the lunchtime staple.More »
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