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Old 09-18-2015, 10:24 AM   #11
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ChowDownBob - at the risk of stating the obvious, did you know that avocadoes are savoury? I ask because, the first time I bought an 'avocado pear', I was expecting it to be a fruit and so disliked the taste - thought it had gone off...and threw it away.
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Old 09-18-2015, 10:27 AM   #12
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When you are choosing avocados from the market, the ripe ones are soft to the touch but not mushy. If you buy a harder one, it will ripen in a day or two.

For a quick fix, I mash it with a fork and mix in some mayo, salt and pepper. Then some pita or crackers and it's a meal.
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Old 09-18-2015, 10:30 AM   #13
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ChowDownBob - at the risk of stating the obvious, did you know that avocadoes are savoury? I ask because, the first time I bought an 'avocado pear', I was expecting it to be a fruit and so disliked the taste - thought it had gone off...and threw it away.
They can also be a sweet dish. Lots of mousse recipes out there especially. It's kind of a neutral flavor that lends itself to mixing with other things like GG mentioned in her post.

DG, I'll have to try that. Since I don't normally use hot sauce as a condiment, never thought of that and it does sound good. I'll use hot sauce/spices in recipes but not just by themselves.
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Old 09-18-2015, 11:14 AM   #14
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Well, I answered my own question. Avocados are fruit according to the information on the Internet. Just like tomatoes are technically a fruit but I can't help think of them as a vegetable.
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Old 09-18-2015, 11:18 AM   #15
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Eating avocado - are you supposed to mix it with something or cook it from raw?

One of our favorite restaurants in Mexico makes an avocado pie that's sweet, and absolutely delicious. Another place is famous for their avocado fries. They're a bit mushy, but have good flavor.

Medtran, try it with some Frank's Redhot, or Chipotle Tabasco . Really tasty!
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Old 09-18-2015, 11:38 AM   #16
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ChowDownBob - at the risk of stating the obvious, did you know that avocadoes are savoury? I ask because, the first time I bought an 'avocado pear', I was expecting it to be a fruit and so disliked the taste - thought it had gone off...and threw it away.
Thanks for the info - to be honest I don't know what I expected, but from the replies I think the ones I got weren't ripe, so perhaps I might have enjoyed it more had I left them for a day or two.

So if I buy some more, and they are not ripe - do I leave them out at room temperature to ripen or are they best stored in the fridge?
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Old 09-18-2015, 11:43 AM   #17
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Thanks for the info - to be honest I don't know what I expected, but from the replies I think the ones I got weren't ripe, so perhaps I might have enjoyed it more had I left them for a day or two.

So if I buy some more, and they are not ripe - do I leave them out at room temperature to ripen or are they best stored in the fridge?
Leave them out at room temperature. The cold temps in the fridge will inhibit ripening.
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Old 09-18-2015, 11:50 AM   #18
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My favorite way to eat an avocado is to cut it in half, sprinkle with a bit of hot sauce, and scoop out and eat the pulp with a spoon. The shell acts like a dish.
I'll have to try that with some Sriracha Dawg. My favorite way with a half avocado in the shell is to sprinkle on some garlic powder, and fill the hole with bottled seafood cocktail sauce.

Don't pinch an avocado. Hold it in your hand and gently apply pressure to test for the perfect ripeness. The only thing worse than an under ripe avocado is one that's over ripe.
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Old 09-18-2015, 11:51 AM   #19
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Thanks for the info - to be honest I don't know what I expected, but from the replies I think the ones I got weren't ripe, so perhaps I might have enjoyed it more had I left them for a day or two.

So if I buy some more, and they are not ripe - do I leave them out at room temperature to ripen or are they best stored in the fridge?
They are ripe when there is a little 'give' in them near the pointed end.

To ripen them, if hard, a tip is to place them in a paper bag with a banana. It releases a gas that aids the ripening. I sometimes leave an avocado, by itself, towards the back end of the top of my fridge ...where the heat rises. That works too. A hard one may take about a week to soften at room temperature, e.g. just placed in a bowl.

Then there are degrees of ripeness, i.e. soft yet still reasonably firm or mushy which are good for guacamoles.
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Old 09-18-2015, 12:23 PM   #20
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Avocados, not only do not taste good when not ripe, they also taste not good when over ripen. Kind of tricky. But Personally i do not like avocado in any stage. But i do love guacamole with avocado being a main ingredient. But like everything else it has to be done right. I would suggest to buy ready made guacamole, but add a little bit more salt. Personally I add more hit too, and more lime juice too.
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