There are some tips for choosing avocados that will ripen in a few days or eat at the moment. Learn to choose them and discover simple but effective tricks to keep avocados fresh for much longer.
Avocado is a fruit of the Persea Americana tree. And it has as many names as benefits, avocado, palta, aguacate or pear lizard are some of the other names by which this product is known around the world. So that you don't miss its delicious flavor and qualities, we explain how to identify the avocado at the right time for consumption.
How to choose the right avocado
1. The shell
The color of the avocado is essential to know its ripeness, obviously, depending on the variety, the color of its peel can vary from green, black and brown. In the case of Hass avocado, the blacker it is, the more mature it is.
2. The stem
Identify that the small stem of the avocado is brown in color and peels off the top of the fruit easily. If so, the ripening process is complete, otherwise, it should wait a few days.
3. The touch
Of course, you can't touch all the avocados in the supermarket, but already at home, you will decide which ones are ready to eat and which ones are ripe.
Whatever the variety, another point indicator of avocado is its texture to the touch. Just hold it in the palm of your hand and close your fingers, pressing with your fingertips. Without performing much force, if it yields to the pressure it's ready for consumption.
Wanna make them last longer?
The trick was revealed by a TikTok user who tracked an avocado for 24 hours while it was in a container with water.
All you do is immerse the cut side of the avocado in a container of water. Then you close the lid and store it in the refrigerator. That's it.
The results of this trick are great since this test showed that the avocado halves with and without the stone remained fresh for hours.
Avocados contain an enzyme called polyphenol oxidase under the skin. Once the avocado is cut and the enzyme comes into contact with oxygen in the air, the surface of the avocado will begin to turn brown.
By keeping the surface of the cut avocado immersed in water, the contact of oxygen with polyphenol oxidase is avoided or rather limited.
This trick is very useful to keep your avocados longer and enjoy the fresh and healthy taste of this food.