too many avocados! help!

Mado

That's right.
Underipe avos are best kept in a paper bag at room temp (possibly with a ripe banana) and ripe avos will keep in the fridge.

Mash and season them and use them instead of butter in a sandwich... grand!

Tam

Hi
I'm really envious of you! I forgot to order my avocados with my shopping and I'm afraid to go shopping in case I come back witk a whole arm full of stuff I don't need (very likely).

I boil up a sachet of savoury rice (about 35p in Aldi) leave it to cool then chop in an avocado, a few cherry toms, a cucumber, a few raisins and add a spoonful of seeds. Sometimes I'll chop in some pineapple - whatever I've got really. Then I divide it into two of those plastic containers you get chinese takeaways in and take one to work for lunch and refridgerate the other one for lunch the next day.

Delicious!!

Curry_Queen

Ok, well they're still quite green and firm so maybe I should take them out the fridge until they ripen up a bit.

Just got them back out the fridge and now wondering if I have two different varieties as two of them are quite smooth skinned and the other two are the usual bumpy skins

Mado

Curry_Queen wrote:

Just got them back out the fridge and now wondering if I have two different varieties as two of them are quite smooth skinned and the other two are the usual bumpy skins

Oh yes they come in all variety... some with smooth some with bumpy skins , some round some really pera shaped and you can even have avos with black skins and absolutely fine inside.
Always open them if you suspect they might be "gone"...

nearlyrich

I love avocado with prawns, call me old fashioned LOL

Pink.

frizz_head wrote:

Avocados should not be refrigerated until they are ripe.

Thanks frizz and Mado, I hadn't realised that.

Pink

Ted_Hutchinson

Avocado useful info from World's Healthiest foods website

krishna

Never actually made this, but here you go:

1 potato, peeled and chopped
1 onion, peeled and chopped
2 tablespoons soya sauce
3 avocados
2 tablespoons chopped coriander
250ml (half pt) single cream
2 tablespoons lemon juice
1 wine glass vermouth

Boil potato, onion and soya sauce in 1 litre water for 20 mins. Leave to cool and then puree with the avocado, most of the coriander and salt and pepper (to taste). Return to saucepan and heat slowly as you add cream. Do not allow soup to boil. Remove from heat. Stir in lemon juice and vermouth. Sprinkle rest of coriander on top and serve immediately

Anne_Marie_2

krishna wrote:

Never actually made this, but here you go:

1 potato, peeled and chopped
1 onion, peeled and chopped
2 tablespoons soya sauce
3 avocados
2 tablespoons chopped coriander
250ml (half pt) single cream
2 tablespoons lemon juice
1 wine glass vermouth

Boil potato, onion and soya sauce in 1 litre water for 20 mins. Leave to cool and then puree with the avocado, most of the coriander and salt and pepper (to taste). Return to saucepan and heat slowly as you add cream. Do not allow soup to boil. Remove from heat. Stir in lemon juice and vermouth. Sprinkle rest of coriander on top and serve immediately

Sounds delicious - now going to have to go and get some avocados to try that out. Excuse my ignorance - vermouth, is that the Cinzano kind of thing?

scuzz

I think they're meant to be good as a face pack too