avocados
Also known as: alligator pear, aguacate, butter fruit, makhanphal, hass avocado
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Also known as: alligator pear, aguacate, butter fruit, makhanphal, hass avocado
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Gently squeeze the avocado in the palm of your hand; it should yield to firm, gentle pressure. Avoid those with soft spots or a hollow feel.
Yes, avocados freeze best when mashed with a little lemon or lime juice and stored in an airtight container or freezer bag for up to 4-6 months.
Browning is caused by an enzyme called polyphenol oxidase reacting with oxygen. Acidic agents like lemon juice or airtight seals can slow this process.
Depending on the use, hummus, silken tofu, Greek yogurt, or mashed banana (in baking) can serve as alternatives.
While some people grind them, it is generally not recommended as there is insufficient research regarding their safety for human consumption.
Place the avocado in a brown paper bag with an apple or a banana; the ethylene gas produced by the other fruit will speed up the process.
Botanically, the avocado is a large berry with a single seed, making it a fruit.
Yes, they are more calorie-dense than most fruits due to their high healthy fat content, so portion control is key.
The skin of most varieties, like Hass, is too tough and bitter to eat, though some thin-skinned varieties like Fuerte are technically edible.
avocados is a versatile ingredient found in cuisines around the world. With 160 calories per 100g and 2 grams of protein, it's a nutritious addition to many dishes.
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