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Avocados are extremely nutritious. They are high in fiber, beneficial fats, vitamins and minerals. Yet, when you live far away from where they are grown, they can be difficult to find properly ripened. I used to buy green avocados and put them on the counter for a few days to ripen. They would start out very hard, be quite hard the next day and the next, then be mushy and brown. I would end up throwing them away.
But then I found a fail-safe trick that produces perfect avocados every time. I now buy them green and put them into a brown paper bag along with an apple (or apples if there are many). Fold over the top of the bag to secure the ethylene gas that the apples produce and put them on the counter for two days. At the end of this time, they are perfect! The avocados will keep for several days in the refrigerator after they are ripened.
Ingredients
- 2 ripe avocados
- 1 medium ripe garden tomato or 2 ripe paste tomatoes
- 1 small onion, diced
- 2 Tablespoons fresh squeezed lime juice
- generous pinch of unrefined sea salt
Peel and slice the avocados, then mash them with a fork. Dice the tomato and add it and the other ingredients. Leave one of the avocado seeds in the mix to help keep it from turning brown. Enjoy!
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If, like me, you are steering clear of nightshades, you can omit the tomato. Guacamole with onion, lime and salt is great as is. When I’ve needed to stretch it, I’ve added diced jicama.
Sounds good!
I imagine that adding a bit of plain vitamin C powder (ascorbic acid) to the mixture would also prevent browning.
I didn’t know that. Thanks for sharing.
Here in New Mexico we add lemon or lime juice to keep it from browning.