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Look for avocados that are either slightly soft or firm. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. If mashing the avocados for recipe use, look for softer avocados. If needing sliced avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days.
Insert knife into tip end of whole avocado until knife reaches pit. Rotate knife around pit until avocado is cut lengthwise in half. Gently pull avocado apart by twisting the 2 halves in opposite directions. Score avocado skin of each half into thirds, cutting just to, but not into, flesh of avocado. Using paring knife, pull back center strip of avocado peel. Then, pull back 2 side strips of peel.
There are two main types of avocados-California-grown Hass and Florida-grown Fuerte. About 75% of the U.S. crop is the Hass variety, which has rough, nubby blackish-green skin and yellowish-green flesh. Fuerte avocados are oval with smooth green skins and pale green flesh that is a bit more watery than Hass.
Enjoy this low-fat, low-sodium appetizer, a smart choice to serve at your next get-together.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.