If you are an avocado lover, you know how to recognize the importance of consuming them at their perfect ripening point. The good news is that enjoying fresh avocados all year round is possible by learning the correct techniques to extend their conservation.
Integrate the consumption of superfoods as a basis for the daily diet is one of the best ways to ensure good health, enjoy a healthy body weight, prevent diseases, and ensure the correct intake of nutrients that the body requires. The avocados belong to the list of the healthiest foods in nature, this is due to the combination of their nutritional benefits and medicinal properties.
Avocados are a complete food of immense versatility in the kitchen, they are the perfect complement to all kinds of sandwiches and sandwiches, a great and nutritious ingredient in smoothies, the star ingredient of guacamole great for soups, sauces, and salads. It would be ideal to always have avocados on hand At their perfect ripening point, fresh and ready to create succulent recipes; however buying lots of avocados is never the best idea, there is never enough time to enjoy them before they break down.
Why do avocados turn brown?
This is probably one of the questions most avocado lovers ask, no matter how much we use avocados at their exact ripening point seems to be a rule where you always in a few minutes they change from vibrant green color to an unappetizing brown shade. The first thing that is important to know is that there are no differences in taste and this discoloration at no time is it a reflection of a deterioration that could affect health, rather brown color is not visually appealing and it does not provide the best presentation in any dish.
The brown color that avocados acquire is a simple normal oxidation process through which the avocado passes whenever you are exposed to oxygen this will happen whenever the protection given by its rough and characteristic shell is cut and removed. This transformation occurs normally in other foods, as is the case with apples and potatoes; however, in the case of avocados, it happens almost immediately. The good news is that there are good and easy alternatives for delay the oxidation process better still others that help us extend its shelf life and that helps us to have avocados in their point always available.
Best Ways To Store Avocados
1. Previously split avocados
On many occasions, we open an avocado to use it in a dish and usually half apiece, The truth is that it’s a shame to waste this nutritional treasure, it is liquid gold for health. The good news is that there are great ways to store and preserve leftover avocados:
Avocado in shell
One of the best recommendations is always to leave the skin on avocados, which is an important element to ensure its best conservation since prevents oxygen from reaching the pulp; is the best way to protect it from rapid oxidation that turns them into brown. When you are going to quickly consume the leftover avocado, a good tip is to cover the green part with plastic wrap so that it does not come into contact with the air and refrigerate, this is a good tip to keep it fresh for a maximum of 1 day.
Find in onion a great ally
Another great conservation tip for avocados that have already been broken places the leftover in an airtight container with some fresh onion slices, this is due to the power of onion vapors they do a lot slower the oxidation process. The avocado will be kept green and in good condition for a maximum of two days, the only thing you will have to contemplate is that it is very likely that acquire a certain onion flavor (Which may be convenient in some recipes).
A good alternative for certain types of recipes is to peel the avocados and get their pulp with the help of a fork so that it is well crushed, add the juice of fresh lemon, and mix well, place in a zip-lock plastic bag make sure it has no air and refrigerate. It will keep well for a maximum of 2 days.
2. Frozen avocado pulp
Without a doubt, the best way to keep avocados fresh and long-term are to resort to pulp freezing. It is a great method to always have avocados on hand no matter what time of year and one of the best techniques for Make fresh smoothies and guacamole. Here the step by step is very simple:
- Select several ripe avocados ready to eat.
- Wash the avocados with everything and its shell under running water.
- Cut the avocados in half and remove the central bone.
- Then remove the skin from each half, cut them into quarters, and arrange them in an airtight plastic bag.
- Be sure to remove any air left in the bags before closing and sealing it. Write down the date and freeze the packages.
- Best of all is that you will always have avocado available at home, it will take you a few minutes to defrost and You will save time because they are already portioned. To make smoothies or cold soup use frozen.
3. Pickled avocado
Another genius for optimizing the shelf life of avocados in the long term that you probably didn’t have on the map. Pickled avocados not only keep well for a long time, but they are also a true delight to add in all kinds of recipes and they go great for sandwiches. The only thing you will have to contemplate is avocados that are very firm, prepare the brine that is made with ingredients that are natural preservatives, and keep refrigerated. Here the Complete recipe for pickled avocados:
Pickled avocado recipe:
- two fresh firm avocados, halved, pitted, peeled, and sliced in quarters
- 1/2 cup grape tomatoes, cut lengthwise
- two garlic cloves, thinly sliced
- one 1-inch piece fresh ginger, peeled and thinly sliced
- one tablespoon mustard seeds
- one teaspoon whole peppercorns
- two coriander twigs
- one cup white vinegar
- one Cup of water
- one tablespoon kosher salt
- one a sugar tablespoon
- Place avocados, tomatoes, garlic, ginger, mustard seeds, pepper, and coriander in 2 canning jars (16 oz. Each)
- Boil the vinegar, water, kosher salt, and sugar. Heat until salt and sugar dissolve.
- Pour the hot vinegar mixture over the avocados into the canning jars, adding more water if necessary. Let them cool to room temperature and then refrigerate them for at least 48 hours.