A rare sight–perfectly ripe avocados right when you need them.
I consider it a lucky day when I catch a glimpse of a pileated woodpecker or when I have a perfectly ripe avocado. Neither happens often enough. The odds of a ripe avocado have gone up since I took charge of ripening. I call it avocado management.
Ever put your hands on ripe avocados on Super Bowl Eve? Fat chance! My management practices are inspired by the big bags of Haas avocados available at Costco. Who can eat so many at once? With a little Cheater Chef avo management, you don’t have to. Here’s my strategy for keeping ripe avocados at the ready:
- Buy them under-ripe.
- Buy them before you need them.
- Leave them out on the counter or in a paper bag a day or two until they feel almost perfectly tender/firm.
- Now, plan a meal or two around them during the next few days. You’ll be surprised how easy it is to throw them in everything.
- Eat what you need and put the rest in the refrigerator. They’ll stay at a near perfect ripeness for quite a few days. They are ready when you are, not the other way around.
Note: The Haas avocados are the dark bumpy ones with rich creamy flesh grown in California and Mexico. The Florida variety is bright green, shiny and smooth with a waterier, thinner tasting pulp.
- 2 ripe avocados
- 1 clove garlic
- Kosher salt
- Juice of one lemon or lime
- Finely shredded iceberg lettuce
Mash the avocado pulp with a fork in a medium bowl until chunky-smooth. Crush the garlic with the side of a large knife on a cutting board. Sprinkle the clove with salt and continue to chop and mash it with the knife until the garlic turns into a salty paste. Add the garlic paste to the avocado. Add the juice of half the lemon. Taste and adjust the salt and lemon to your liking. What you are looking for is a nice balance of salty tang. Serve on a bed of ice cold finely shredded iceberg lettuce with a Mexican feast. Makes 4 servings. I prefer pure guacamole because we usually have a side of fresh pico de gallo and salsa on the table near it. However, you can add all kinds of things like fresh chopped tomato, onion, green onion, hot peppers, shredded radish, cilantro, jicama, daikon radish, even mango. Go for it.