A Ripe Avocado

People love avocados.  They're buttery and delicious, and so good for you!  Avocados are high in unsaturated fats which are GOOD and important to have in your diet -- regardless of all this lipophobia noisy nonsense that is popular in our modern Western society.  The American Heart Association recommends getting at least 30% of your calories from fat, and as long as it's primarily unsaturated you are doing your body good.  Think about it -- your brain is like 60% lipids/fats!

Avocados are super high in nearly all of the 20 amino acids your body needs to perform critical life functions -- including very important roles in cell metabolism (i.e. LIVING).  They also include potassium -- an electrolyte that aids in digestion and functioning of the heart, kidneys, nerves and muscles; as well as Vitamin E -- which is a fat-soluble antioxidant (must be eaten with fat to be absorbed).

Ingesting unsaturated fats can also increase your body's ability to absorb other fat-soluble vitamins and minerals -- such as alpha and beta-carotene (provitamins) and lutein (another awesome antioxidant).

Enough about why you should eat it -- now let's talk about how you can select the perfectly ripe avocado.  I decided this was an appropriate first post after watching people tip-toe nervously around the avocado display and either grabbing the first avocado that caught their eye -- or testing more than probably necessary.

Did you know there are over 500 varieties of avocado?  But only the Hass avocado is consistently available year-round from California -- which probably is why it makes up 95% of California's avocado production and therefore is the most common variety sold across the nation.

A Ripe Avocado:

• Color 
• Generally, the lighter green, the less ripe.  The darker the fruit, the more ripe.  However avocados that become too dark or blackish may be overripe!  

• Skin Texture
• Firm skin is a good sign (indicating either a just-a-bit-early or just-right avocado), but once the avocado is over-mature it's skin will become looser and develop wrinkles and air-pockets.

• Firmness
• With the fruit in your palm of your hand, apply gentle, even pressure with your whole hand (try not to localize the pressure at your fingertips).  
• If the fruit gives ("like refrigerated butter") then it is ripe and should be used within the next 24 hours.  If it is rock-solid it may need 4 to 5 days to ripen.  Any fruits in-between hard-butter and hard-rock will probably take around 2-3 days.  

To speed up ripening:

Put a few avocados together in a paper bag or wrap in some newspaper.

To increase speed, add a banana, apple or tomato.  These all release ethylene gas which encourages fruit to ripen!

Once ripe, place in the fridge to slow down the process and keep from rotting until they're used.

Now -- take your school smarts to the street!

Nutrition Facts for a Hass Avocado