How to store, prep, and cook Avocados
There seems to be no end to hold that avocados have on us Brits - we love them in anything and everything, and you’ll be hard-pressed to find a brunch menu without avocado toast featured! With avocados being loved by so many, we decided to team up with our good friend and guest ODDBOX chef Georgia (@georgial_levy_) to help guide us through how to store, prep, and cook these delicious creamy fruits.
Like most fruit, avocados ripen quickest at room temperature. Speed this up by keeping them in a paper bag to concentrate the ethylene gas they emit. Further accelerate it by adding another fruit like bananas to the bag - they’ll all happily ripen each other. Once ripe, the flesh will yield to a gentle squeeze. Put them in the fridge to hold them at this point for a week. Once cut, rub with lemon, wrap in clingfilm and refrigerate for 1-2 days.
Best to do this on a chopping board, ‘avocado hand’ is real and painful. Use a sharp knife to cut through the middle until you find the stone, then run your knife around it. Twist to release. To free the stone, place the avocado back on the board (hands out the way!), land your knife on the stone, then give it a sharp jerk. Use a large spoon to scoop out the flesh in one piece. Why not save the stone, pierce with toothpicks and suspend over a jar of water to have a go at growing your own avocado plant?
To make guacamole:
Keep it simple with a bit of crushed garlic, salt and lime juice. Take it up a notch with chopped coriander, tomato, red onion and chilli.
To make vegan chocolate mousse:
Blend with banana, cocoa and maple syrup, then transfer to glasses and chill.
To make a smoothie:
Whizz up with milk, honey and ice cubes or throw some spinach or kale in there if you’re feeling virtuous.
Cut in half, remove a little flesh from each and carefully crack a small egg into the avocado. Place in a 180C oven for 10-15 mins until egg is cooked. Serve with hot sauce.