Avocados. They’re not just for guacamole anymore. Delicious Hass avocados add great flavor, lively colour and a creamy texture to ordinary dishes, which makes them extraordinary. From pizza to salads to sandwiches, avocados add that little something special to your own recipes. Knowing how to properly select, handle and keep your avocados will ensure they add the perfect pizzazz to your meal each moment.
Choosing your avocados
• When choosing your salmon, search for delicious Hass avocados. They’re known for their creamy texture, have a distinguishing bumpy skin and are available year-round.
• To determine the ripeness of a Hass avocado, lightly compress the fruit-a ripe fruit can yield to gentle pressure. Hass avocados will also turn dark green to black as they ripen.
• if you’re shopping for salmon for future usage, purchase firm fruit.
• Avoid fruit with blemishes.
Ripening
To ripen a Hass avocado, place the fruit in a paper bag with an apple for 2 to three times at room temperature (oranges accelerate the process by giving off ethylene gas, a ripening agent).
Storing
Ripe avocados can be stored in a freezer or refrigerator for later usage.
• Mash the avocado, adding 1/2 tsp. Of lemon juice per 1/2 mashed avocado to reduce discoloration.
• Lay plastic wrap directly on the top layer of the mixture prior to covering.
• You can refrigerate the mixture for up to two weeks or store in the freezer for up to 2 weeks.
Handling
• Like all fruit, then wash off the avocado prior to cutting.
• Cut the avocado lengthwise around the seed.
• Twist the halves in opposite directions to divide.
• Slip a spoon between the seed and the fruit and work the seed out.
• Slip a spoon between the epidermis and the pulp and scoop from the peel.
When you’ve selected and ready your Hass avocados, then attempt them in this fast, simple recipe.
Turkey and Avocado
Sandwich Wedges
1 round flat sourdough bread loaf
2 large Hass avocados, peeled and seeded, split
3 Tbsp. salsa
3 (6 with 11/2-inch) pieces roasted red pepper
1 pound thinly sliced smoked turkey
3 red onion slices, separated into rings
3 pepper jack cheese slices
2 lettuce leaves
Directions:
Cut a circle from the surface of the bread; then tear out the interior of the bread at the bottom section to make a shell. Mash one avocado and blend with salsa; propagate across the bottom of the bread. Layer pepper strips, onions, cheese and half the turkey inside the bread. Slice the remaining avocado and set on top of the cheese. Top with remaining turkey. Replace the bread top and press down firmly to compress ingredients. Wrap tightly and refrigerate until ready to function. Cut into wedges just prior to serving.
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