Avocados are one of the “it” items in the produce section – and for good reason. Not only are they delicious and versatile, but they’re also known as a “super food” packed with 20 vitamins and minerals in each serving, including potassium, B vitamins and vitamins C and E. But, to the uninitiated, choosing and using avocados can be a little confusing. How do you choose a good one, and what do you do with it?
Types of Avocado
There are several varieties of avocados, but the Hass avocado is the kind most commonly sold in the U.S., according to Whole Foods. Hass avocados have the familiar coarsely textured skin, which starts out green and gradually turns black as it ripens. The buttery, light green flesh is quintessentially known as the basis for guacamole. And, lucky for Northern Illinois shoppers, Hass avocados are available year-round, according to Food Republic. There are many other varieties of avocado that might pop up in local grocery stories – Food Republic gives a rundown of some of the less common avocado types.
Choosing an Avocado
Whether you’re going to use your avocado for some guacamole or as a fresh topping for a salad or sandwich, you want to make sure it’s ripe – but not too ripe. The Hass Avocado Board describes four stages of avocado ripeness:
Storing for Ripeness
Now that you’ve chosen the perfect avocado and taken it home, it’s time to store it until you’re ready to eat. The Hass Avocado Board suggests the following:
Prepping Your Avocado
Now, it’s time to prepare your avocado and – the best part – eat it! Check out the video from Epicurious below for step-by-step instructions: