Posted on Feb 13, 2021 by Jack McCann

Just a quick update on my avocados that I received earlier this week.

The first thing I did with my package was to pan fry the Brussel sprouts in butter like the video shown in the earlier blog post. I used their bag to put all of my avocados and store them on the shelf.

The avocados were still pretty green and hard, but not SUPER underripe. By Friday (three days later) some of them were ready to eat and we moved them to the fridge and Saturday all of them were ready.

If you put them in the fridge before they are over-ripe (super soft), they will last several weeks or more as the fridge slows their ripening process.

These turned out perfect, we even cut one in half across the middle so they made two 'bowls' and gave to the kids with a small spoon after a sprinkle of sea salt - yum.

Below is what they should look like. These were cut the way I normally cut them (lengthwise), I then gently score the flesh with a sharp knife into slices, without cutting through the skin. Then it is easy to just peel or scoop perfect slices for a taco or tomato vinegar-oil salad.

Below are two recipes you can click on the images to view.

We also love just slicing pieces of avocado and mixing with sliced cherry tomatoes. Then sprinkle a bit of balsamic vinegar with nice olive oil and a dash of sea salt. Yum.

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