Avocados are best eaten when perfectly ripe. To ripen, leave them at room temperature for anything up to a week and feel them gently from time to time. When ripe, avocados should feel slightly soft when you apply some pressure. A firm avocado will ripen in a paper bag over a couple of days or by putting them next to a banana in the fruit bowl. Avocados should not be put in the fridge until they are ripe. Once opened, you can squeeze lemon juice on the flesh to prevent it loosing it’s colour and help stop it from browning.
When choosing your avocado, avoid those which are overripe with brown, fibrous flesh as it will taste bitter and mushy and is an indication of rot. There isn’t any need to be inventive with avocados. They are best added to salads or mashed up as guacamole.
A typical 100g portion of avocado contains, 160 calories, 14.4g fat, 11.9g carbohydrate and 2.9g protein.