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Old 09-19-2014, 12:36 PM   #11
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Originally Posted by medtran49 View Post
The avocados on our tree will be ready to pick in the next 2-4 weeks. They still have to ripen and soften once picked, which usually takes about a week or so, but if picked too soon the only thing they will do is basically rot and never get soft.
I miss having fruit trees out back.
What do you do with all those avocado's? They all ripen at once?
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Old 09-19-2014, 03:41 PM   #12
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I miss having fruit trees out back.
What do you do with all those avocado's? They all ripen at once?
None of them ripen until the come off the tree, either fall off or are picked. Avocados don't ripen on the tree. We give a lot away.
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Old 09-19-2014, 06:06 PM   #13
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I have a sure fire trick for keeping guacamole green: vitamin C (ascorbic acid). Long ago, my sister-in-law turned me on to a product made by Ball canning called "Fruit Fresh" that you could sprinkle on apples, artichokes, eggplant, and other fruits/vegetables that oxidize easily. It works great on guacamole, too.

It turns out that the active ingredient in Fruit Fresh is ascorbic acid. Being a winemaker, I almost always have food grade ascorbic acid in my workshop (it can be readily purchased at any wine/brew supply shop). So I simply add about a half teaspoon to two cups of guac and it stays bright green for about 3 days. Plus, the added vitamin C can't be all bad for you, either.
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Old 09-19-2014, 06:59 PM   #14
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Originally Posted by Steve Kroll View Post
I have a sure fire trick for keeping guacamole green: vitamin C (ascorbic acid). Long ago, my sister-in-law turned me on to a product made by Ball canning called "Fruit Fresh" that you could sprinkle on apples, artichokes, eggplant, and other fruits/vegetables that oxidize easily. It works great on guacamole, too.

It turns out that the active ingredient in Fruit Fresh is ascorbic acid. Being a winemaker, I almost always have food grade ascorbic acid in my workshop (it can be readily purchased at any wine/brew supply shop). So I simply add about a half teaspoon to two cups of guac and it stays bright green for about 3 days. Plus, the added vitamin C can't be all bad for you, either.
Great tip! Thanks!
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Old 09-20-2014, 09:32 AM   #15
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My silly little saver keeps it green and fresh without adding anything at all but the saver. Just buckle it tightly.
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Old 09-20-2014, 12:22 PM   #16
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My silly little saver keeps it green and fresh without adding anything at all but the saver. Just buckle it tightly.

I think it's brilliant!
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Old 09-20-2014, 01:49 PM   #17
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I get big avocados, when I take one to work, I cut it in half, remove the pit and turn cut side down in an airtight plastic container. I am able to keep it for two days without it browning. I only eat half a day.
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Old 09-20-2014, 10:52 PM   #18
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For the most part, this is a non problem for me. An avocado, once cut, has little chance or remaining uneaten here long enough to turn.

But a couple of weeks ago, I did serve an opening dish to precede tortilla soup to eight people. The dish was avocados, halves and shelled, with the seed space filled with a goat cheese and orange juice and zest mix. They had to sit for a while (unreliable guests). I dipped each half in a solution of lemon juice and water before setting aside to await filling. They did fine. So that's the ascorbic acid measure I guess.
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Old 09-20-2014, 11:53 PM   #19
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My silly little saver keeps it green and fresh without adding anything at all but the saver. Just buckle it tightly.
you have a tree.

how many buckley things do you have?






need any pasta measurers?
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Old 09-21-2014, 04:03 PM   #20
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you have a tree.

how many buckley things do you have?

need any pasta measurers?
I had a tree....I traded it for snow!

I recently got a pasta measure thingie from work as a prize from our "healthiest loser" group.

I love gadgets!

IF I still had my tree, I would only need ONE cuz I cut them one at a time.
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