There is nothing better than a soft ripe avocado.  Mmmm…just thinking about it puts a smile on my face.  And there is nothing worse than looking forward to that perfect avocado and being sadly disappointed when it is too ripe or  not ripe enough!

Here are my foolproof ways to pick that perfect avocado…or the perfect time to eat it.

1)  Look – the skin should have turned to a nice shade of purple/black.  If it’s still green, it’s too early.  Be patient.

2)  Touch –  It should give just a little when you touch it.  If it’s hard as a rock, it’s not ready – and it will be tasteless.  If it’s too soft, it’s overripe and will be black inside.

3)  Uncover the “belly button” – There is usually a little bit of the stem still on it. You should be able to peel it off with little effort.  Underneath, it should be a beautiful shade of green.  If it doesn’t come off easily, it’s not ready.  If it comes off and you see black then it’s too ripe.

If it’s reached perfection and you are not ready to eat it, stick it in the fridge – it’ll stay good for about a week.  If it’s not ready, you can speed up the process by putting it in a paper bag or in your fruit basket.

In my mind, avocados should be classified as a “superfood”.    Not only because they are PACKED with potassium, B vitamins, vitamin E, fiber and good-for-you fat but also because they are sooo delicious you feel like you are getting away with murder when you eat them.     They’re also a complete protein (1/2 an avo is about 2 grams of protein) – a rarity in the vegetable world.

You’ll want to buy organic when you can.

Eat up and enjoy!

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