Avocado is the state fruit of California, and San Diego is the largest producer. A tree can produce between 150 to 500 avocados annually. In an avocado, you will find mono and polyunsaturated fats (15%), fiber, protein, vitamins, minerals, and water (73%). One medium avocado (150 g) is around 230 calories.
Keep unripe avocados at room temperature, away from direct sunlight. To speed up their ripening process, place them in a paper bag with an apple or a banana. The released ethylene gas from the apple or banana helps avocados ripen faster. Store ripe avocados in the refrigerator. Store cut avocadoes in an airtight container or wrap them tightly in plastic wrap. Adding a squeeze of lemon or lime juice can prevent them from browning. Keep the pit if possible. You can either freeze whole or halved avocados without the pit and skin. For longer storage, mash the avocado, add lemon or lime juice, and freeze.
Avocados turn brown after being cut. This natural phenomenon, called enzymatic browning, occurs widely in many fruits and vegetables, such as apples, bananas, potatoes, eggplants, pineapples, and lettuce. It results from an enzymatic reaction where melanins are formed from the oxidation of phenolic compounds. The enzyme for this reaction is polyphenol oxidase (PPO). Lemon or lime juice, with its low pH, can deactivate the enzyme and slow down the browning reaction. Melanin, a natural substance in our bodies, determines our skin and hair color and protects us from UV radiation.
Below is a simple recipe to make avocado toast.
Ingredients:
1 avocado
2 slices of whole-grain bread
Salt and pepper
tomatoes, radishes, red pepper, olive oil, lemon juice, onion, cucumber, or egg
Instructions:
Cut the avocado halfway, remove the pit, and scoop into a bowl. Mash the avocado with a spoon or fork.
Add other favorite toppings, such as tomatoes, sliced radishes, red pepper, cucumber, onion, olive oil, lemon juice, or egg. Add salt and pepper.
Spread the seasoned avocado evenly onto the bread slices (toast if you prefer).
Enjoy.
