Avocados only begin to ripen when cut from the tree. This is why they are often firm in the supermarket. They are ripe when they give way slightly to a small press of the finger.
Storing in a paper bag for one or two days will speed up the ripening process.
To check an avocado, wiggle the small woody stem. If is comes away easily, it’s ready to eat. Once ripe, keep avocados in the fridge for up to 3 days. If you use only half an avocado, leave the stone in the other half as it will keep better. Squeeze some lemon juice over it and wrap it up to prevent blackening.
Mash unused avocado and freeze in an ice cube tray for later use.
6 to 12 months
One word – guacamole! Mash it up and add some diced tomato, chilli, coriander, lime and seasoning for a delicious dip. Got a sweet tooth? Mashed avocado can be whipped up with cocoa powder, melted coconut oil and some honey for a rich chocolatey mousse. If you’re stuck for time, just have it on toast with a bit of salt and pepper!
Good to know
Many people injure themselves by holding avocados whilst cutting. Play it safe and always use a chopping board.