How to Pick An Avocado and Make Simple Guacamole
Hi I’m Christi and I’m an Avocado Addict. And IMHO, guacamole is the reason for chips to exist. If you agree, you have to know how to pick an avocado in order to make my simple guacamole.
The Avocado Addiction
Based on Instagram alone, I know that I am not the only avocado addict. With all the healthy fats, vitamin C and other goodness they bring to the table (literally…ok, they don’t literally bring it but you know what I mean) it’s not surprising. We now have been given license to eat something that both tastes good and is a bit naughty in the fat sense. I average at least half an avocado a day and get twitchy and start planning a grocery run when I’m down to only two or three. But how do you know which one to pick?
How to Pick An Avocado
Here’s my secret…there is not a perfect avocado in the store. I have just figured out the hack that allows me to almost always - let’s say 95% of the time - open a perfect avocado after I’ve followed these steps. (Note: this applies to the typical Haas variety that most US grocery stores have.)
Pick out green or dappled black/green avocados that just barely have a “give” to them. You don’t want to be able to press into them at all, but you don’t want them rock hard. (I’m looking at you, bags of avocados at Costco!)
Protect them in your shopping cart and bags until you get home. If you ever did that egg thing to see if you were going to be a good parent, pretend the avos are your egg.
How to Ripen Avocados
Set them on your counter until they are completely dark green and you can easily press into them but not they are not mushy. Check them everyday when they start turning from green to really dark green.
Put them in the fridge in a place they won’t be touched when they get to that stage. I have them in the top shelf of my fridge door.
Start the countdown. They usually have 3-4 days in the fridge before they start to develop black veins and spots. If they feel bumpy or super soft, they are pretty far gone.
How to Pick an Avocado - Can You Eat Brown Avocados?
You’ve followed all the steps, but then suddenly you had the opportunity to go to the beach for a few days and, though they were in the fridge, the avos developed spots. You can still use them as long as there is some areas of the avocado that are still that signature green color inside. Cut out any veins (they are hard) and any spots then mash whatever is left. Sometimes this ends up being a wash and you get nothing but sometimes you will have just enough for that one piece of perfect avocado toast.
How to Use Your Perfectly Ripened Avocado
Ummm…on everything? IFKYK…but if not, here are some suggestions:
Avocado Toast - This can be as simple as smashed avocado and salt with a squeeze of lime on your favorite gluten free toast (My fave is Trader Joe’s MultiGrain GF bread.)
Salads - Avocados offer a creamy element to salads along with all the nutrients.
Wraps - Use smashed avocado as a spread then add your favorite meats, veggies and pickles to make the perfect wraps.
Stuffed - Stuff the hole of an avocado with taco meat, tuna or chicken salad or any other mixtures and let it spill over the whole avocado.
Guacamole - This is probably your first thought with avocado. My Simple Guacamole is easy and let’s the avocado shine.
Recipes Featuring Avocado
I have a ton of recipes that use avocado, but a few have it more in the forefront:
Feeling more confident about How to Pick an Avocado?
I would love to hear from you. Tell me your favorite ways to use avocado.