Avocados are a unique fruit, high in healthy fats and low in sugar (less 0.5g/medium avo). Most of its fat content comes in the form of oleic acid (monounsaturated), which is known to reduce bad cholesterol levels in the blood. Avocados are also a good source of protein (approx. 4g/medium avo) in comparison to other fruit. They are also a very good source of fibre, containing about 11g. They are rich in phytochemicals which are anti-inflammatory and may prevent the development of cancer,
an excellent source of potassium, and vitamins B5, B6, B9 (folate), C, E, and K.
Choosing the perfect avocado seams to be a bit of a science, but comes with practice :) Hass avocados do not ripen on the tree. They turn from a rich green colour to a very dark purple (sometimes almost black) when they are ripe. Ripeness is also determined by pressure. A ripe avo will be soft if squeezed slightly, but not mushy (over ripe). When ripe it should be eaten within a day or 2 or keep in the fridge to significantly delay the ripening until you're ready to use it.
Besides guacamole, here's a few other ways to use avocado;
-Add to salads (or mash with some lemon juice and herbs/spices to make a creamy dressing)
-Add to omelettes.
-Smoothies (adds a creamy texture and mild flavour)
-Sandwich spread (mash it up and spread on toast, sandwiches, burgers, etc)
-Skin and hair moisturizer (avos have been shown to aid in treatment for psoriasis, and there are all kinds of DIY hair and skin care recipes you can find online).
