Avocado
A creamy, nutrient-dense fruit with a buttery texture and mild, nutty flavor. The Hass variety (dark, bumpy skin) is the most common and best for eating.
Where to Find It
Produce section, usually near tomatoes and citrus. Sometimes in a separate display. Check both the ripe and unripe sections.
How to Pick a Good One
Gently squeeze — should yield slightly without feeling mushy. Check under the stem nub: if it pops off easily and is green underneath, it's ripe. Brown underneath = overripe. Hard = not ready (buy it 2-3 days ahead).
How to Store
Unripe: counter at room temp, 2-5 days to ripen. Speed it up: paper bag with a banana. Ripe: refrigerator, lasts 2-3 more days. Cut: squeeze lime juice on the exposed flesh, press plastic wrap directly on the surface, refrigerate.
Shelf life: Ripe on counter: 1-2 days. Refrigerated when ripe: 3-5 days. Cut: 1-2 days with lime juice.
Prepping Tips
Cut around the pit lengthwise, twist to separate. Whack the pit with a knife heel to remove. Scoop with a spoon. Immediately add lime or lemon juice to prevent browning.
Substitutions
Hummus
Equal amount as spreadDifferent flavor, similar creamy texture on toast
Greek yogurt
Equal amount in dressingsAdds creaminess without avocado flavor
Mashed banana
Equal amount in bakingFor baking only — replaces the fat and moisture
Common Uses
Frequently Asked Questions
How do you ripen avocados faster?
Put them in a paper bag with a banana or apple at room temperature. The ethylene gas speeds ripening. Takes 1-2 days instead of 3-5.
How do you keep cut avocado from turning brown?
Squeeze lime or lemon juice on the exposed flesh immediately. Press plastic wrap directly against the surface (no air gap). Refrigerate. The acid slows oxidation.
Are avocados good for you?
Yes. High in heart-healthy monounsaturated fats, potassium (more than bananas), fiber, and vitamins K, C, E, and B6. One of the most nutrient-dense foods you can eat.
Nutrition
Per 1/3 medium avocado (50g)
Key Nutrients