Avocados are rich in monounsaturated acids, which help you fight fat in the torso, which in are a risk factor of cardiovascular disease.
In addition, avocados are high in potassium, magnesium, folic acid, protein, vitamins B6, K and E. The recommended amount is no more than half an avocado per day.
Unlike other fruits and vegetables, avocados need to have a more unappealing and stale appearance, which actually means they are really good for consumption.
The nice, firm and green fruit are unripe and there is no point in buying them.
The avocado should be soft, when pressed lightly and darker in color.
There is another trick. Just look at the stalk of the fruit - it should be dry and when you remove it, under that spot should be brighter and fresher looking. If it is brown and generally dark in color, then this fruit has been left longer than necessary and you do not need it.
How to store avocados?
Allow the hard avocado to ripen at a room temperature and then you can store it for up to 1 week in the refrigerator. If the fruit is very hard, let it ripen for a few days.
The best storage temperature is about 10 degrees. Once cut, the avocado turns black very quickly. If you want to prevent that from happening, spray its surface with lemon juice, pack it tightly and put it in the refrigerator.
Read also how to peel an avocado and how to freeze an avocado.
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