Avocado, SMALL EACH

Store avocados at room temperature until fully mature. Whole, ripe avocados will keep for two to three days in the refrigerator, while cut avocados will keep for a day or two. Avocado flesh darkens when exposed to air, so to prevent discoloration sprinkle cut avocados with lemon juice or vinegar and cover in plastic wrap before refrigerating.

Avocados are most often used raw, as the tannins in the fruit can result in a bitter flavor after prolonged cooking or exposure to direct heat. Avoid broiling, and add avocado toward the end of cooked applications. Avocados can be mashed, cubed, sliced, pureed, or halved and stuffed. Add avocado slices to sandwiches or salads, or mash with lime juice, onion, tomato, cilantro, salt, and other spices to make guacamole. The high fat content of avocados pairs well with acidic fruit and vegetables, like tomatoes. To prepare the avocado for use, cut in half lengthwise around the central stone, twist the two halves in opposite directions to separate, then remove the pit with a spoon and peel away skin. 

Avocados are rich in mono- and poly-unsaturated fats, a great source of many other nutrients, including heart-healthy monounsaturated fats, vitamin K, folate and vitamin C. Additionally, the majority of carbs in avocado are comprised of fiber, an indigestible compound that’s loaded with health benefits.