Avocado

Avocado is a berry with a large pip; there are over ten varieties. It only ripens after picking. It originates from Mexico, where it was cultivated 8,000 years ago, then spread across the world during the colonial era of the 17th century originally as a luxury item.

Our Avocados are very rich in folic acid, fiber, potassium, magnesium and vitamins K and C. Their minimal weight is fixed at 123 g, except for the variety Hass (80 g) and the West Indian varieties (170 g). There are over 14 calibers with a maximum weight of 1.2 kg. They are selected at a certain point in the development stage in order to be able to complete the ripening process before eating.

If you want to eat them right away, look for soft and ripe Avocados. Otherwise, choose firm ones, which will ripen later. Avoid Avocados that are blemished or with dark hollows. Color and texture differ according to the variety.

Cover your ripest or cut Avocados and keep them in the fridge for up to 5 days. Keep the firmest ones at room temperature until they react to a slight pressure from the hand.

Cut your Avocados lengthwise around the pit, and slightly twist each half. Coat them with lemon juice to prevent them from browning.