high maintenance but are well worth the effort.
To begin, when choosing an avocado you need to check for ripeness by just pressing gently on it. If it is very soft, it is too ripe so don’t waste your money. Also the darker the avocado the riper it tends to be.
Another trick is to check the top where the stem is. If the cap is still on there flick it off: if it’s brown put it down. If it’s green it stays on the scene. I usually buy mine unripe (very firm to the touch with no give) and let them ripen on the countertop if I don’t plan to use them for a few days.
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Once they start to ripen I will store them in the refrigerator to slow down the ripening process. If you want to speed up the ripening process, store your avocado in a paper bag with an apple or banana. The gasses released from these fruits speed up the process (food plus science for the win!).
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If you cut them in half, be sure to store the unused half with the seed in place, squeeze some lemon or lime juice on it, and cover with plastic wrap to keep it from turning brown. It should last for about a day. You can also freeze them whole or squeeze them into ice cube trays. I recommend squeezing fresh lemon or lime juice on it if you do the latter.
To try my recipe for vegan Avocado Waffles, click here. Spoiler alert: The avocado takes the place of eggs, giving you a heart-healthy boost as well as beautiful waffles with flecks of green in them from the cilantro. The featured picture shows one with “chicken” tenders made with plant-based chicken. Be sure to bookmark this recipe. Enjoy!!
Dr. Monique May is a board-certified and licensed family physician with over twenty years of clinical experience. Also known as the “Physician in the Kitchen™”, she is known for her delicious food and cooking skills, and has recently launched a local meal home delivery service in the Charlotte area.
For more helpful tips and information, please join my Facebook group at www.facebook.com/groups/mealmasters today!
