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Photo Source: California Avocado Commission

Though Simon and Garfunkel weren't thinking of avocados when they wrote "Slip Sliding Away," this phrase might describe our experience trying to peel and pit an avocado.

Here's the "how-to" from the California Avocado Commission <www.avocado.org> to help get a handle on this slippery fruit. (Yes, that's right! Avocados are a fruit.)

1. Start with a ripe avocado and cut it lengthwise around the seed. (NOTE: Thoroughly wash the fruit before you peel it.)

2. Rotate the halves to separate.

3. Remove the seed by sliding the tip of a spoon gently underneath it and lifting it out. The other common seed-extraction method -- striking the seed with a knife -- is dangerous and not recommended.

4. Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, starting at the small end. Or simply scoop out the avocado meat with a spoon. Be sure to sprinkle all cut surfaces with lemon or lime juice or white vinegar to prevent discoloration.

TIP: To ripen avocados, place them in a plain brown paper bag and store at room temperature. It will take about two to five days until they're ready to eat. To hasten ripening, place an apple in the paper bag with them.

To store a cut avocado, the California Avocado Commission recommends you "sprinkle it with lemon or lime juice or white vinegar and place it in an air-tight covered container in your refrigerator. Eat within a day or two."

"If refrigerated guacamole turns brown during storage," the Commission recommends discarding the top, browned layer. To help keep guacamole from changing color, "Lay plastic wrap directly on the surface of the mixture before covering. Refrigerate up to two days." Using a guacamole recipe that contains lemon or lime juice or vinegar also helps prevent browning.

Classic Guacamole

Photo Source: California Avocado Commission

(Serves 12)
Source: California Avocado Commission

2 ripe California avocados
1/2 teaspoon salt
3 tablespoons fresh lemon or lime juice
2 tablespoons minced cilantro
1/2 cup diced onion
3 tablespoons chopped tomato

PREPARATION

Cut the avocados in half and remove the seed. Scoop out the pulp and place in a bowl. Drizzle the pulp with lemon or lime juice and mash. Combine with the remaining ingredients, mix well and serve.

NUTRIENTS PER SERVING: Calories, 50; fat, 4 grams (saturated fat, 0.5 grams; monounsaturated fat, 2.5 grams); protein, 1 gram; carbohydrates, 4 grams; dietary fiber, 3 grams; cholesterol, 0 milligrams; sodium 100 milligrams; sugar, 1 gram.

FOR MORE AVOCADO INFORMATION AND RECIPES:

• www.avocado.org/recipes
• www.cdc.gov/nccdphp/dnpa/5aday/month/avocado.htm

Developed By:

Alice C. Henneman, MS, RD
Extension Educator
University of Nebraska
Cooperative Extension in Lancaster County

Fax: (402) 441-7148
Phone: (402) 441-7180
E-Mail: ahenneman1@unl.edu
Web site: lancaster.unl.edu/food

Use Of These Materials:

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Use of commercial and trade names does not imply approval or constitute endorsement by the University of Nebraska Cooperative Extension. Nor is criticism implied of products not mentioned.