Avocados
Avocados are also known as "alligator pears" for their shape and reptilian skin -- and as "poor man's butter" (see below for a recipe) for their creaminess. Avocados are most colorfully known as the fruit of the "testicle tree." It's no mystery why. Fully fruited, these ovulate gems hang down from the trees in twos--and have a longstanding reputation as aphrodisiacs.
If buying an avocado to use immediately, select a fruit that yields gently to pressure. If planning to use later in the week, select one that is still firm. Handle ripe avocados carefully to avoid internal bruising.
Peel and use avocados in salads, or as a basis for a delicious guacamole. Slice in half and fill with shrimp, tuna or chicken salad for a festive lunch.
Avocados can turn brown when cut. To reduce the browning effect, immediately sprinkle with lime or lemon juice. Remember avocados can be cooked as a part of a main dish.
To ripen, keep avocados at room temperature for three to 10 days. To speed ripening, place avocados in a brown paper bag, or use a fruit ripening bowl. Ripe avocado can be stored in the warmest part of the refrigerator for several days.
If you want your avocado NOW, soften it in a microwave at 50% power for 30 to 45 seconds -- and keep doing it until you can feel it's soft. It won't ripen, but it WILL soften.
