Optimally ripe avocados are typically known for their silky, creamy texture and rich flavors that could be described as “nutty” or “nut-like.” They must be picked from the tree before the ripening process starts. Choose avocados that yield to pressure – this means it’s ripe and ready to make guacamole. Unripe avocados make horrible guacamole!
How to Seed an Avocado
To seed an avocado, cut in half lengthwise and wiggle both halves to separate them. Tap the big seed with a sharp knife and when the blade catches, rotate the knife and lift out the seed. Scoop out the flesh of the avocado using a spoon and let’s get ready to make my loaded classic guacamole!
- 2 large avocados, ripe, halved, seeded and mashed
- 2 tbsp lemon or lime juice, freshly squeezed
- 1/2 cup purple onions, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp fresh cilantro, minced
- 1 jalapeño pepper, seeded and minced
- 1/2 cup tomato, diced
- 1/2 tsp each sea salt and cumin
- Freshly ground pepper, use as desired
Combine all ingredients in a medium bowl. Serve immediately, or cover and refrigerate until serving time. I enjoy guacamole with a certain consistency and like to taste little pieces of avocado, so will usually not mash the avocado to be too soft and creamy.
Favourite ways to eat this awesome fruit: avocado
There are many was to eat avocado. Most of these ways are quite simple. Favourite ways to serve in my household are: in a smoothie or milkshake; on toast as a spread with salt and chilli pepper; in a salad; as dressing and as delicious guacamole. Also, because they are like little edible bowls, feel free to take the seed out, season and eat right out the skin.
See more: Cooking Green Goodness