Avocados

[Anonymous]

Safeway has avocados on sale and I was going to buy some, but I have no idea what to look for when buying them. Do they ripen at home (like bananas do)? Should they be firm or soft?

As for preparation, I read on the GP board that some folks give them to their babies. So, just cut and slice out the green part?

Besides, guac. are there any other foods (dips?) that I can use them for - for example, can I grill avocado on the grill (skewers), avocado fries, etc.?

[Anonymous]

You can buy them hard if you want to wait a few days to use them. If you want to use them right away, gently squeeze them. They should feel firm, but give gently under a little pressure, if that makes sense. Softer than a bright yellow banana for sure.

Just cut them in half around the pit, and give little slices of the insides to your child. I give my son guac, and sometimes mix mashed avocado with a tiny bit of lemon juice and use it as a spread on sandwiches, or just on plain whole grain bread. There are many soup recipes, and things like avocado and corn salsa recipes, that you can google. But just

[Anonymous]

I LOVE avocados and we buy them every week. I just peel them and cut off chunks - I eat them and so does my toddler.

We also put them on wraps and in tacos. Very good for you! If they are hard they need to ripen before you use them. If they are soft they are ready - but you don't want to wait until they are too mushy.

[Anonymous]

I love sliced avocados on a sandwich with hummus and spinach. Or a turkey sandwich. If you cut one up and mix it with a couple of plum tomatoes, it is a great topping for a cheese quesadilla.

[Anonymous]

(PP again)- to cut them, I peel them first. I don't know if that is the norm, though. You'll know they are ripened when the "skin" easily falls off.

[Anonymous]

Yummy, full of vitamins and good fats!

1. Cut in half, take out pit, pour favorite salad dressing inside, and eat. Quick lunch, and great for warm weather.

2. Sushi! Roll it in, add crabmeat, and you've got a california roll.

I always buy them a few (3-4) at a time, and include a hard avocado, a slightly squishy one, and everything in between. That way I can have one every day. Never buy soft ones, they are already going bad inside.

[Anonymous]

Avocados are one of my favorite foods. Buy firm, but that yield a little when pressed. The pear shaped ones are better than the round ones. Haas are the best tasting and have the richest flavor. The hard ones will soften a bit in a day or two left out on the counter.

I usually make guacamole with mine, but love them sliced in tortilla wraps with turkey and a little tangy mayo.

To prepare them, just cut in half and slice the flesh in long strips. You can use a spoon to scoop out the slices along the inside of the rind.

[Anonymous]

This is one of my fav recipes from Bake Until Bubbly:

Salmon Avocado Casserole

1/2 lb boneless skinless salmon fillet or steak cubed into one inch pieces

1 medium ripe avacado, peeled and sliced or cubed

s & p

1/2 cup heavy cream

1 cup fresh bread crumbs (you can just food process a 1/3 of a baguette for this_

Preheat to 400. Lightly butter 10x8 casserole dish. Arrange sal and ava in dish. s & p. Pour cream over it. Sprinkle with bread crumbs. Bake for 20 minutes.

Serves just 2 so I always double it. Leftovers are awesome in a sandwich the next day.

[Anonymous]

If you buy a hard one and want it to ripen faster, put it in a paper bag and it's ready the next day.

[Anonymous]

21:26, I will try your recipe tonight. It sounds delicious and I have a bunch of avocados to dispose of before they go bad. TAM

[Anonymous]

There's also an avocado mousse, a great appetizer.

[Anonymous]

Thank you for the great tips and recipe ideas!

OP

[Anonymous]

Also great with just some fresh lime squeezed on top and sprinkle it with chili powder. Learned that in Mexico....

[Anonymous]

In the Philippines, they eat avocado sweet--in desserts, made into ice cream, with sugar, in a drink with milk. I like it, but it grosses out my friends who are only used to having it salty/savory in Mexican food.

[Anonymous]

also so good in salad or with hard boiled egg.