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11 Jun 08
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PEEL. Avocados are easy to peel when ripe. Place one half of the avocado cut side down and remove the skin with a knife or your fingers (start at the small end). You can also simply scoop out the avocado meat with a spoon. Sprinkle lemon or lime juice over peeled avocados to prevent discoloring.
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RIPEN. To ripen avocados slowly, put them in the fruit bin of your refrigerator (do not mix with apples). Avocados can be kept for up to two weeks this way. They will ripen very slowly, so when you take them out of the refrigerator they will be ready to eat in a couple of days. To ripen an avocado faster, place it in a brown paper bag and set in your oven with only the oven light on. Once avocados are at a desired stage of ripeness, they may be refrigerated for two to three days.
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FREEZE. To freeze, mash the avocados with a fork. Add one teaspoon lime or lemon juice per avocado and mix well. The best way to freeze the prepared mashed avocados is to use a freezer-strength zip-type bag. Fill the bag with the mashed avocado. Remove the air from the bag, zip closed and freeze. To thaw, put in the refrigerator, or place the bag in a bowl of cool water to accelerate thawing.
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DIETING. Contrary to popular belief, avocados can be a helpful part of a successful weight-management program. An avocado’s monounsaturated fat speeds up the basal metabolic rate, as compared with saturated fat. Its high fat content gives a quicker feeling of satiation (“fullness”), thus helping to reduce overeating. Its high fat content makes an overall sound diet more palatable, reducing the temptation to binge on foods high in sugars or saturated fats.
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