Nutrition

Avocados are about 22% fat, with the average medium size avocado containing 300 calories and 30 grams of fat.

Avocados are loaded with nutrients such as dietary fiber, vitamin B6, vitamin C, vitamin E, potassium, magnesium, and folate. They're also cholesterol and sodium free. Avocados contain 60% more potassium per ounce than bananas. This fruit is an excellent source of monounsaturated fat.

The avocado is high in protein and carbohydrate. It is one of the few fruits that contains fat, and it is also rich in potassium, vitamin C, some B vitamins and vitamin E. Its rich oils, particularly its vitamin E content, mean that it is not only useful as food, but for skin and hair care too, something the Aztecs and Incas were aware of a thousand years ago. The cosmetic industry may have been in its infancy, but it still knew a good thing when it saw it. Because of their valuable protein and vitamin content, avocados are a popular food for babies. They are easily blended, and small children generally enjoy their creamy texture and pleasant flavor.

Storage

Avocados will not ripen on the tree. They must be picked from the tree to initiate ripening. The leaves supply a substance that prevents ripening. The best way to store avocados is to leave them on the tree; they will store for 7 months or more when left on the tree.

Storage below 40 degrees F or above 70 degrees F will cause rot.

 
Some varieties will spoil below 50 degrees.

Ripen at room temperature (60 - 70 degrees F), then store at 45 degrees F.

Preparation

Just halve the fruit and scoop out the flesh.

Cooking/using  

How to tell if Fruit is ripe

Avocados will not ripen on the tree. They must be picked from the tree to initiate ripening. The leaves supply a substance that prevents ripening. The best way to store avocados is to leave them on the tree; they will store for 7 months or more when left on the tree.

Depending upon type and variety, avocados vary greatly in shape, size, and color. Most tend to be pear-shaped, but some are almost spherical. Fruits weighing under 1/2 pound are most commonly available. Some have rough or leathery textured skin, while others have smooth skin. The skin color of most varieties is some shade of green, but certain varieties turn maroon, brown, or purplish-black as they ripen.

Despite this variation in appearance, avocados are of good eating quality when they are properly ripened, becoming slightly soft. This ripening process normally takes from 3 to 5 days at room temperature for the quite firm avocados usually found in food stores. Ripening can be slowed by refrigeration.

The big problem in buying avocados is that they're never ripe when you want them to be. How often do you see shoppers standing by the avocado shelves, feeling around for that rare fruit, the perfectly ripe avocado? Most times they all feel as hard as rocks; that or else they're hopelessly soft and squashy and clearly past their best. The proper and sensible thing to do is buy the fruit a few days before you need it. An unripe avocado will ripen in between 4-7 days at room temperature. Once it is ripe, it will keep well in the fridge for a few days, but you still need to plan well in advance if you want to be sure of the perfect avocado.

The alternative is to hope for the best and keep feeling around until you find a ripe fruit. A perfect avocado should have a clean, unblemished skin without any brown or black patches. If ripe, it should "give" slightly if squeezed gently in the hand, but not so much that it actually feels soft. Over-ripe avocados are really not worth bothering with, however persuasive and generous the offer from the man on the market. The flesh will be unattractively brown and stringy and the bits of good flesh you do manage to salvage will be soft and pulpy. Good for a dip, but nothing much else.