Avocados are a must for everyone. However, we are aware that the buttery, delicious green fruits can be quite costly. In addition, avocados are a bit brittle and have short shelf lives.
The majority of us are in a position not to be able to purchase or cultivate organic avocados so we usually purchase ready-to-eat varieties that are available. The avocados are hard to handle in the initial days, and then they become quite firm but soft and smooth before they turn into an overripe mucus.
Due to their rapid ripening, the idea of stocking up on avocados when they are in season isn’t possible. However, that’s not the current situation! We have exciting new information for you!
This is how you can indulge in your favorite fruits, regardless of when you buy them! So, the next time you get the chance to purchase avocados for a low price purchase as much as you can.
This is the way to save them:
- Place them in the refrigerator for five days so that they can develop. Furthermore, they mature extremely quickly when you place them in a bag made of paper. Additionally, they can ripen rapidly alongside bananas and apples.
- Slice the fruit, then remove its pit and, in order to preserve the flesh, make sure that the two halves are kept in the skin.
- Then, on the flans rub some lemon or lime juice.
- Place the avocados into the freezer in a size of a gallon bag and vacuum seal the straw and lung to take all air out of the container.
- Then, they should be refrigerated for three days before freezing.
- If you do need them, just squeeze the fruit gently, and they’ll easily come off the skin. Additionally, a good recommendation is to spray the edges of avocados with cooking spray to ensure and prevent them from turning brown.
Avocado is a wonderfully healthy option for many recipes. Avocado slices can be added to your black bean-based burgers and also triple bean veggie hamburgers. Also, you can mash frozen avocados and prepare a delicious guacamole or pico de gallo.
Additionally, we’ll offer some tips for cutting your fruit of choice:
- Wash it first, then cut it in half, lengthwise.
- Give it a small twist and then take a chunk of it. Then, begin slicing it with the butter knife on the skin.
- Then, take the cut slices using a spoon, removing the skin. You can also slice it again, but in a different direction when you’re making salad cubes, or for easier mashing.
- Then, use the edge of a large knife and then tap the edge of the knife into the pit until it becomes “stuck.”
- Make a slight twist to pull the pit out and then cut it the same way as you did with the previous half.
- If you don’t require the pit’s portion immediately clean it off with lemon or lime juice, wrap it in plastic to cover it, and then place it in the fridge for 24 hours.