While they are commonly referred to as vegetables, avocados actually belong to the fruit family. The avocado is a low-sodium and cholesterol-free food. Avocados are used in many different types of cuisines and can be found in a variety of recipes ranging from appetizers and dips to entrees and desserts. Due to their high fat content, avocados turn brown quickly when exposed to air.
Choosing Avocados
To choose a ripe avocado, the California Avocado Commission recommends gently squeezing the avocado. If it is ripe, the avocado will give slightly to gentle pressure but still be firm. Ripe avocados are often dark green to black in color. Hard avocados are not ripe and can be ripened by placing them in a brown paper bag at room temperature until needed.
Brown Avocados
There are two main reasons why an avocado turns brown. If an avocado is roughly handled it may become bruised, which can cause brown coloring both inside and out. Once cut, the flesh of the avocado is exposed to oxygen. This is referred to as oxidation and can also cause the flesh of the avocado to turn brown. If the avocado is only slightly brown, it is still safe for consumption, but it will taste slightly bitter. Avoid eating avocados that are dark brown with stringy flesh as well as those with visible mold. Due to their high fat content, cut avocados exposed to oxygen at room temperature for an extended time may begin to turn rancid and should be disposed of.
Prevention
To help prevent brown avocados from bruising, handle the avocado gently and avoid dropping, puncturing or crushing it. When eating avocados, after slicing, gently brush the flesh with an acid such as lemon juice or vinegar. This can help to prevent oxidation and browning. Store cut avocados by wrapping tightly with plastic wrap or placing in an air-tight container. The amount of browning can be decreased by limiting the amount of oxygen that the flesh is exposed to.
Uses
Avocados can often be found in Mexican, South American and Hawaiian cuisine. While they are typically used to make guacamole, avocados can also be a nutritious addition to salads, soups and sandwiches. In her book, "The Fruits of Warm Climates," Julia F. Morton states the high tannin content of avocados causes them to produce a bitter taste when cooked. Because of this, avocados are generally used in cold dishes or as a last-minute addition to hot foods. The California Avocado Commission recommends trying avocados on bagels and sandwiches in place of cream cheese or mayonnaise to help decrease cholesterol and fat at meals.
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