I need help with avocados!

Question

How do you pick a good one? How do you know when they have gone bad? What is a good way to pit them?

How do you use avocados?

Answer 1

I really like Haas avocados.  They have warty looking, dark, almost black skin, as opposed to green skin.

Look for ones that are ripe - they will be soft to the touch, not hard.  But they won't be too soft.  Once the skin starts to collapse, you'll know it's overripe.

The only real way to tell if it's gone bad is to cut it open.  Most ripe avocados have little bits of harmless brown inside, but if it's mostly brown, toss it.

The way I pit it is to cut it in half, around the pit, lengthwise.  Pull it apart, and you will have one half with the pit and the other without.  I use the half without the pit first by taking a knife and carefully cutting into sections lengthwise, about 8 lengthwise cuts from left to right (or r to l).  Then simply take a spoon and spoon out the contents, scraping the skin.  YOu'll have nice looking strips of avocado.

If you don't want to use the other half, you can wrap it in plastic wrap and it will keep in the fridge for a few days.  Leave the pit in, as it helps to prevent browning.

Make guacamole, put it in sandwiches, use slices to top a burrito or enchilada or simply eat them as they are with a bit of salt.  They are a great food.

Answer 2

take avocado in had and squeeze gentle. it should give slightly.if there are soft spots then you dont want it.if it give alot when you squeeze you dont want it.if it is hard and you plane on useing it in 2 to 3 days place it in a paper bag and place under the sink in the cabinet.to pit them first start from the stem and cut into it all the way around back to the stem. then give it a little  twist while holding onto each half.the pit will stay in one side. useing the same knife"chop" into the pit hard enough to make the knife stick into the pit.then hold kknife and other half and give it the same twist. they are great with a little salt and pepper, sliced with sliced tomatoes and onion, or mash up the meat from the avocado in a bowl then squeeze the juice of half a lemon( to keep it from browning,and flavor) add a 3 or 4 dashes of italian dressing,small diced onion and diced tomatoe salt to tast and pepper, mix it all up and guacamole/avocado salad.

Answer 3

How to cut them, how to use them, recipes, etc:

http://homecookingkitchen.blogspot.com/2...

If it feels squishy, it is overripe.  If you cut it open, and there are black areas, it is bad.  Pick one that is firm, but not hard.  As you pick them out and bring them home, experience will tell you enough to pick out a perfect avocado every time :)  

Answer 4

a good avocado is one that is soft, but not mushy to the touch.  honestly, it takes some trial and error to get the feel for the perfect avocado.  they've gone bad when they are too soft to the touch.  sometimes though, you can only tell when you slice into them and they are very dark and/or mushy inside.  i do not know of an easy way to pit them.  i just slice till i get to the pit.  i use them in green salads, sandwiches, make my own guacamole.  good luck!

Answer 5

You squeeze them gently;-} test for slight give, not mushy.

Cut around lengthwise with a sharp knife, twist to remove half.

Pit should come out easily, use tip of knife to help persuade it.

Slice in quarters to remove peel, or scoop flesh out with spoon.

Sliced fresh on salad, with blue cheese dressing, is my favourite.

Splash with lemon juice to prevent turning brown.