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Avocados: Always In Season

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It seems like no matter where you live, avocados are readily available, which is great news for all of us avocado lovers.

But, if you've ever brought an avocado home from the grocer and found it to be less than perfectly ripe, then read on, because if there's one thing you don't want to do, it's cut into an avocado before it's ready.

To help an avocado ripen more quickly, grab a small brown paper bag (lunch bag size) and put your avocado inside. Roll down the top of the bag and set it on the counter. Keep it at room temperature overnight.


The next day you'll have a perfectly ripe - not to mention an extremely delicious avocado. If the avocado is hugely under-ripe, you may need to leave it in the brown paper bag for a couple of days. Check if it's ripe enough to cut into by gently pushing on the outer skin near the stem. You should feel a slight give - if it's ready to eat.

Cutting avocados:

Start with a large chef's knife. Cut the avocado in half lengthwise around the entire pit. Twist both sides of the avocado in opposite directions to separate and expose the pit. Carefully, hit the center of the pit with the blade of the knife with just enough force to wedge the knife into it. Twist the knife, and the pit will come right out. Gently tap your knife along the edge of a garbage pail or bowl to release the pit from the blade. Use a large spoon to scoop out the flesh from each half.


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