More than 75% of the fat in avocados is considered “good” fats, and can help manage blood pressure, increase absorption of essential vitamins and lower cholesterol.
Avocados contain nearly 20 essential vitamins and minerals, including Vitamin K, folate, Vitamin C and potassium.
Avocados are high in fiber.
How to Select Avocados:
Gently squeeze an avocado. If it yields to pressure, it’s ripe and ready to eat. If it does not, it will take a few days to ripen.
How to Store Avocados:
Store ripe avocados whole in the refrigeration for up to 2-3 days.
Unripe avocados can take up to 5 days to ripen. Store unripen avocados at room temperature until ripe.
To speed up the ripening process, place unripe avocados in a paper bag along with an apple or banana for up to 2-3 days, or until ripe.
To store cut avocados, sprinkle with lemon or lime juice and place in air-tight container in refrigerator for up to 1 day.
How to Prepare Avocados:
Always wash avocados before cutting.
To cut, grip the avocado gently. Use a large, sharp knife to cut the avocado lengthwise around the seed. Twist to open the two halves to expose and remove the pit.
Sliced avocado by either removing the peel and slicing, or slice while in the peel and use a spoon to scoop out the flesh.
Fun Facts:
Avocados do not ripen on the tree. They ripen after they have been harvested.
Avocados originated in Mexico 10,000 years ago.
Avocados From Mexico account for over 80% of the US market for Hass avocados
Per capita use of avocados tripled since the beginning of the 2000s and now totals over 7 pounds per person annually in the United States. (USDA Economic Research Service, 2017)
Mexican Hass avocados are the only source of avocados available year-round!
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