We hear a lot about how good avocados are for you. They contains some unusual and beneficial fats that are anti-inflammatory and boost your digestions by helping your body to absorb vitamins and minerals (of which it is a rich source itself). I love adding it to salads - whether green or grain-based. Or just sliced and spread on toast.
But let's face it, avocados are expensive. And so very bruisable and mushable. It's so frustrating to get a $2-3 piece of fruit home and slice it open to find it's brown and rotten inside. So when I found this trick for selecting only the best, ripe creamy avocados, I HAD to pass it along. Props to Erica at Northwest Edible Life for this tip. I owe this one to you, sista!
Basically, all you have to do is flick the little nub left from the stem off to get a sneak peak as to what's inside!
If it's brown, the inside will be icky. If it's bright green like this, it will be everything you want.
See Erica's full description, blog entry and more pictures here!
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