The F.N. Sharp Guide to Choosing, Cutting and Storing Avocados – Plus, 17 Delicious Recipes to Try!
First things first, let's get to know our star of the show – the avocado. Native to Central and South America, avocados come in different shapes and sizes, each of which has its own unique characteristics, flavors, and uses.
Here’s a look at the different types of avocados you might come across:
Hass Avocados: This is the most common type of avocado you'll find in the grocery store. It has a pebbly skin that turns from green to purplish-black when ripe. The flesh is creamy and rich, making it perfect for guacamole or simply spreading on toast. Hass avocados are like the reliable best friend - always there when you need them.
Fuerte Avocado: This variety has a smooth, thin skin that stays green even when ripe. The flesh is a bit lighter in color compared to the Hass avocado and has a slightly nutty flavor. Fuerte avocados are great for slicing up in salads or sandwiches. They're like the quirky cousin of the avocado family - a little different, but lovable in their own way.
Reed Avocado: This type is known for its large size and round shape. The skin is thick and green, and the flesh is creamy with a slightly sweet taste. Reed avocados are perfect for slicing and adding to burgers or salads. They're like the gentle giant of the avocado world - big, bold, and oh-so satisfying.
Pinkerton Avocado: This variety has a long neck and a small seed, making it a favorite among avocado aficionados. The skin is green and smooth, and the flesh is creamy and flavorful. Pinkerton avocados are great for mashing into guacamole or topping off a salad. They're like the elegant socialite of the avocado bunch - always looking fabulous and ready for a party.
So, the next time you're at the grocery store and faced with a sea of avocados, remember that each type has its own unique qualities. Whether you're a fan of the creamy Hass, the nutty Fuerte, the bold Reed, or the elegant Pinkerton, there's an avocado out there for everyone!
Is Avocado a Fruit or Vegetable?
Now, the million-dollar question - is an avocado a fruit or a vegetable? Drumroll, please... It's a fruit! That's right, despite its savory taste and lack of sweetness, avocados are classified as a fruit. In botanical terms, a fruit is the mature ovary of a flowering plant, containing the seeds. And you guessed it, avocados fit the bill perfectly! But wait, there's more!
Not only is an avocado a fruit, but it's also a berry! That's right, avocados belong to the berry family, along with other surprising members like tomatoes, cucumbers, and bananas. So, the next time you're enjoying some guacamole, remember that you're indulging in a “berry” delicious treat!
Avocados are like the cool kids of the produce aisle - everyone wants to hang out with them. But just like those trendy teens, avocados can go bad pretty quickly if you're not paying attention. So, how can you tell if your avocado is perfectly ripe or past its prime and ready to be tossed?
Here are a few ways to pick out a ripened avocado (and avoid the bad ones):
Give it a Gentle Squeeze: One way to tell if your avocado is ripe is by giving it a gentle squeeze. If it yields to pressure but doesn't feel mushy, then congratulations, you've got yourself a perfectly ripe avocado! if it's as squishy as a stress ball, then it's probably overripe. And if it's as hard as a rock, well, looks like you'll have to wait a bit longer for that avocado toast.
Check Under the Stem: Another trick to determine the ripeness of an avocado is by flicking off the little stem at the top. If it comes off easily and you see medium to light green underneath, your avocado is good to go. If it’s pale, then it’s not quite ripe, and If it's brown, then sadly, your avocado may be past its prime. Also, unless you plan on eating your them right away, skip any with missing stems when choosing at the store or market as air is already getting through and ripening up those avocados.
Give it a Shake: No, we're not talking about a dance party (although that's always a good idea). Give your avocado a little shake. If you hear the pit rattling around inside, it's probably too ripe. But if it's silent as a ninja in the night, then your avocado is just right.
Inspect the Skin: They say you eat with your eyes first, and the same goes for avocados. A ripe avocado should have a bumpier rind that looks very dark (almost black) in color. If it's bright green, it's not quite ready yet. But if it's as dark as a moonless night, then it's time to dig in!
Smell the Sweet Aroma: Close your eyes, take a whiff, and let your nose guide you. A ripe avocado will have a slightly sweet aroma, while an overripe one might smell funky. An unripe avocado won't have much of a smell at all, so if it smells like...well, nothing, then it's not ripe yet. But if it smells like a tropical paradise, then it's ripe and ready to be devoured.
There you have it! With these simple tips, you'll never have to wonder if your avocado is past its prime again. Just remember, when in doubt, it's better to be safe than sorry. No one wants to be stuck with a bad avocado - it's like being the last one picked for the dodgeball team.
How to Ripen Avocados
So, you've got an avocado that's as hard as a rock and you're craving some creamy guacamole. While the waiting may the be hardest part, there are some tricks to ripening up that avocado a little quicker!
To ripen up that avocado, you can try one of these tricks:
Wrapping it up like a burrito: Grab that unripe avocado and wrap it snugly in some newspaper. It's like tucking it in for a cozy nap! The ethylene gas released by the avocado will be trapped, helping it ripen faster. Just make sure it's not too tight, we don't want to suffocate the poor thing!
Pairing it up: Avocados are social creatures, they like to hang out with other fruits. Place your avocado in a paper bag with a banana or an apple. These fruits release ethylene gas, which will speed up the ripening process. It's like a fruity party in there!
Giving it a sauna treatment: Pop that avocado in a brown paper bag and fold the top loosely. Place the bag in a warm spot, like on top of the fridge or near a sunny window. The warmth will help the avocado ripen faster. It's like sending your avocado to a spa day!
Giving it some patience: Okay, we know this one is not as fun, but sometimes you just have to wait it out. Leave the avocado on the counter at room temperature and let time work its magic. It might take a few days, but good things come to those who wait!
What to Do With Overripe Avocados
When life gives you overripe avocados, make guacamole! If your avocados get a little too ripe while you aren’t looking, don't fret! Overripe avocados are perfect for making guacamole. Just mash them up, add some lime juice, salt, and whatever else tickles your fancy, and you've got yourself a delicious dip. Waste not, want not!
How to Cut an Avocado
Are you ready to cut open that avocado? First, grab a sharp knife – the chef’s knife or a utility kitchen knife will do. Then, get a small cutting board ready (like this Acacia wood one) and follow along with the how-to video above or step-by-step instructions below.
Step 1: Holding the avocado in your non-dominant hand, slice into the top of the avocado, working your knife in until you feel it hit the pit and cut all the way around the avocado, turning it in your hand unil it makes a full rotation.
Step 2: Twist gently and pull the avocado into halves. Next, remove the pit from one of the halves by taking your knife and just slightly jamming it into the pit to easily remove it. If you aren’t using the whole avocado, leave the pit in the half you’re saving for later and follow our tips for storing cut avocados.
How to Dice an Avocado
Step 1: Hold the avocado half in your hand and carefully slice in rows lengthwise from one end to the other in whatever thickness your recipe calls for – if it calls for a small dice, make thinner rows and thicker rows for bigger dices.
Step 2: Turn the avocado and slice rows in the opposite direction.
Step 3: Place your knife down, grab a spoon to scoop out the inside flesh and you have some diced avocado!
How to Slice an Avocado
Step 1: Lay the avocado half cut side down on your cutting board and slice off just the tip of the stem end to get some space between the skin and the avocado flesh.
Step 2: Peel off the skin and place the half pit side down on the cutting board.
Step 3: Cut into slices in whatever thickness your recipe calls for and you have some slice avocado!
How to Create an Avocado Rose
This garnishing trick is perfect for showcasing avocado slices and impressing dinner guests! You’ll start by cutting your avocado in half, peeling one of the halves and cutting it into thin slices – if you need help, just follow the video and/or steps above for slicing an avocado. Then, with your slices still in the shape of half an avocado on your cutting board, follow the steps below:
Step 1: Start slowly moving and sliding them against each other in a linear fashion to create a line.
Step 2: Once you’ve got a good line going and it all seems to be about the same thickness throughout, take each end and start curling the two ends closer to each other. Whichever end is a little bit more loose is going to become the outside of your avocado rose. Slowly work your curled end in until it becomes a tight spiral.
Step 3: Next you're going to lay your fingertips across the top and slowly push down on the avocado slices until you create your beautiful avocado rose.
Step 4: For presenting your avocado rose, lay it flat and slightly adjust as you go until you get the desired rose shape and voila – you’ve just created a super pretty garnish!
How to Store Avocados
Ah, another million-dollar question: How do you store those avocados, especially after cutting into them? Just like with apples, cutting into avocados starts the timeclock to browning – and if you’ve ever cut an avocado, then you know how frustrating it is to save half for later only for it to turn brown.
Storing Whole Avocados
Once you get those avocados home, should you pop those avocados in the fridge or leave them out on the counter? The answer depends on their ripeness. If your avocados are still rock hard, it's best to store them at room temperature to allow them to ripen. Once they are ripe, you can slow down the ripening process by refrigerating them. Just remember, once you cut into that avocado, it's best to use it up quickly!
Keeping Cut Avocados Fresh
Now, when searching for the best way to store cut avocados and how to keep them from turning brown after cutting open, you’ll come across several tips and tricks offered up by the Interwebs. We’ve come across these tips, too, so we decided to put them to the test!
Keep the Pit: Don't toss that avocado pit just yet! Leaving the pit in the half of the avocado you want to store can actually help keep it fresh. The pit helps create a barrier between the flesh and the air, reducing the rate of oxidation. So, next time you're done scooping out the avocado, leave the pit in place, wrap it up, and store it in the fridge. It's like nature's own freshness seal!
Wrap it Up: Ever heard of the saying "If you like it, then you shoulda put a wrap on it"? Well, maybe not exactly like that, but the sentiment holds true for avocados. Once you've cut into an avocado, keep the other half fresh by wrapping it tightly in plastic wrap and placing it cut side down in your refrigerator. This helps prevent air from reaching the exposed flesh and slowing down the oxidation process. Plus, it's like giving your avocado a little cozy blanket to snuggle in (aww, how cute!).
Lemon to the Rescue: When life gives you avocados, squeeze some lemon juice on them! The citric acid in lemon juice helps slow down the browning of avocados. Simply drizzle some lemon juice over the exposed flesh of the avocado, pop it in an airtight container, and voilà - your avocado will stay fresher for longer. It's like giving your avocado a zesty spa treatment!
Store with an Onion: Here's a tear-free way to keep your avocados fresh - store them with a cut onion. The sulfur compounds in onions can help prevent avocados from turning brown too quickly. Just place a slice of onion in the same container as your avocado (make sure they don't touch) and seal it shut. Not only will your avocado stay fresh, but it might also pick up some oniony flavor - a win-win situation!
Avoid the Water “Hack”: Some corners of the Internet will tell you to store your avocado in water to prevent browning and ensure maximum freshness… Huh? This became a viral trend a couple of years ago, which prompted the FDA to release warnings against the avocado storing method. We tried this method to see what all of the fuss was about. Anyway, and not only can this storing method breed bacteria, it also makes the avocado mushy and downright disgusting!
So, out of these methods, what’s the best way to prevent the browning of stored avocado? Good ole plastic wrap! Yes, wrapping up that cut avocado with the pit and placing it cut side down in the fridge was the winner of our avocado-storing experiment! We tried placing them in the produce drawer and on a shelf with no special treatment, and both came out still perfectly good and edible.
Freezing Avocados
What do you do when you have too many ripe avocados on your hands? Freeze them, of course! Nobody loves a wasted avocado.
Here’s how to freeze your avocados like a pro:
Choose the Right Avocados: When freezing avocados, make sure to choose ripe but firm ones. You don't want them to be too mushy, or you'll end up with a weird guacamole-like texture. (Unless you're into that sort of thing, no judgment here!)
Get Your Tools Ready: Grab a sharp knife, a spoon, some lemon juice, and a sturdy freezer bag. You'll also need some plastic wrap or aluminum foil to keep those avocados fresh and green. (We're all about that fresh green goodness!)
Cut, Scoop, and Sprinkle: Cut the avocados in half, remove the pit, and scoop out the flesh. Sprinkle some lemon juice on the avocado halves to prevent them from browning. (Nobody likes a brown, sad avocado!)
Mash or Keep Whole: You can either mash the avocado flesh or keep it whole, depending on how you plan to use it later. Mashed avocado is great for smoothies or guacamole, while whole avocado halves are perfect for slicing on top of toast or salads. (Options, options, options!)
Wrap and Seal: Wrap the avocado halves in plastic wrap or aluminum foil, making sure they are well sealed. Then, place them in a freezer bag, squeeze out the air, and seal it tightly. (Seal it like your avocado's happiness depends on it!)
Freeze and Enjoy: Pop those avocados in the freezer and wait patiently for them to freeze solid. When you're ready to use them, simply thaw them in the fridge or at room temperature. Voila! You've got perfectly frozen avocados ready to be enjoyed in all their creamy glory. (Avocado toast, anyone?)
With these avocado storage hacks up your sleeve, you'll never have to deal with a disappointing avocado again. So, go forth and stock up on those green gems, knowing that you have the knowledge to keep them fresh and delicious. Your future avocado toast thanks you!
Practice Your Avocado-Cutting Skills With These Recipes
Are you ready to master cutting up those avocados? Here are some recipe ideas to help get you there!
Avocado Guacamole Toast
This follow-along video recipe for homemade guacamole takes avocado toast to the next level! This recipe combines mashed avocado, diced red onion, freshly squeezed lime juice, salt, pepper, and fresh cilantro, and slathers it on some freshly sliced and toasted sourdough bread. Then it’s topped off with some garlic 'n herb goat cheese crumbles to create a party in your mouth 😋
Pina Colada Guacamole
If you like pina coladas, then you might just love this recipe! The best part is you don’t have to get caught in the rain or wait for happy hour to enjoy it, either! Just imagine the tropical sweetness of a pina colada combined with the creamy goodness of… guacamole? Sure, it might sound like an odd pair, but no true pina colada lover will knock this pina colada guacamole recipe without at least trying it first!
Ahi Tuna Tostadas
If you’re a fan of poke bowls – especially when they’re made with ahi tuna – then try making your own and practicing your avocado dicing skills with this follow-along video recipe for ahi tuna fish tostadas! Sushi grade tuna, diced avocado, diced red onion, sliced scallions, fresh lime juice and chili crisp all come together to create this delicious take on a poke bowl served on a crispy tostada!
Air-Fried Pork Belly Tacos
If you’ve never had a reason to try pork belly before, you do now! Perfect for garnishing with sliced avocado, this air fryer recipe combines sliced pork belly, Mojo marinade, finely chopped coleslaw mix, chopped red jalapeno, sliced scallions, fresh lemon juice, Kewpie mayo, granulated sugar, heavy whipping cream, salt, pepper, and taco tortillas to create this delicious air-fried pork belly tacos recipe!
Chicken Tortilla Soup
When it’s cold outside (or inside your temp-controlled office building in the middle of summer), there’s nothing more warming than a bowl of chicken tortilla soup! Shredded rotisserie chicken, sliced celery, diced carrots, diced red onion, sliced jalapeno, diced tomatoes, finely diced garlic and a medley of spices all come together in this chicken tortilla soup recipe!
Mahi-Mahi Fish Tacos With Mango Poblano Salsa
Take Taco Tuesday to the next level with this gluten-free recipe for Mahi-Mahi Fish Tacos with Mango Salsa! Sliced Mahi, eggs, coconut flour, corn flakes, diced poblano pepper, diced white onion, chopped mango, finely chopped garlic and cilantro, fresh basil, fresh lime juice, salt, pepper and red pepper flakes come together for some seriously good and slightly healthier fried fish tacos!
Elote (Mexican Street Corn) Pasta Salad
This fusion of Mexican street corn (elote) and creamy pasta creates a fiesta in your mouth! Just imagine charred corn, tangy lime, savory Cotija cheese, and a hint of chili all mixed with al dente pasta…that’s what we’re talking about! This dish can be found on the menus of trendy restaurants and food trucks specializing in fusion cuisine, but it’s even better made at home with this follow-along video recipe!
Easy Shrimp Ceviche
If you can’t stand the heat, you can still stay in the kitchen with this cool and refreshing no-cook recipe! Wild caught raw shrimp, finely diced red onion, diced red, orange or yellow bell pepper, finely minced jalapeno, diced tomato, diced avocado, freshly squeezed lime juice, roughly chopped cilantro, salt and pepper all come together to create this deliciously easy shrimp ceviche recipe!
I got these for my husband and he LOVED them! Starting with the box - so well made and packaged - beautifully designed and balanced handle - everything is perfect about the knife. Great job F N Sharp!
Functional, great capacity, and beautifully made. We tossed our old knife block out, but included the old knives in with the new, as there is ample room.
