avocado
Also Known as
Kulu Naspati or Makhanphal
Description
Avocado is a large fleshy pear shaped berry. It has a single large seed surrounded by buttery pulp and hard skin. It is yellowish-green to maroon and purple in colour. It can be incorporate din various recipes The rich, pale yellow-green flesh of the pear-shaped fruit has a texture likened to a firm ripe banana, smooth and buttery, with a faintly nutty flavor.
Chopped avocado
To chop an avocado, hold it in your hand and slice through the skin and the flesh to the pit all the way around, lengthwise. Twist each half in opposite directions to separate them and use a spoon to scoop out the pit. Chop as desired.
Mashed avocado
When ripe, it mashes quite easily with a fork, to form a soft creamy pulp.
Sliced avocado
Grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. With the edge of the knife, twist the pit out of the avocado and discard. Slice the avocado into segments.
Avocados do not ripen until picked, so fresh ones will be as hard as rocks. Look for an even and unblemished texture, uniformly hard or soft over its entire surface. They should feel heavy for their size. Avoid any with bruises or soft spots, and those with a hollow between the flesh and skin. Shake the avocado to test. If the pit is loose, reject it. The flesh of ripe fruits will yield when pressed gently. Ripe fruits bruise easily in the markets. It's best to ripen your own at home.
Culinary Uses · The flavor is mild and almost buttery. A touch of salt does wonders, though, heightening the flavor and bringing out the depth. A touch of Lemon adds even more.
· Avocados and tomatoes are a perfect match--the acid in the tomatoes perks up the flavor of the avocados. Try tossing them together as a simple salad.
· Since the cut fruit discolours fast, it should be tossed with lemon juice soon as it is cut if left for any length of time.
· The avocado is very popular in vegetarian cuisine, making an excellent ingredient in sandwiches and salads because of its high fat content.
· It is used as the base for the Mexican dip
· Avocados are used not only in salads and the ever popular guacamole, but also in breads, desserts, main dishes
How to StoreDo not store unripened fruit in the refrigerator. Ripe fruit may be stored in the vegetable drawer in the refrigerator for up to 10 days. To freeze avocado, puree flesh with 1 tablespoon of lemon juice or Vinegar per 2 avocados, and place in a tightly-closed container with the air removed.
Health Benefits· Avocado possesses wholesomeness, purity, ease of digestibility and has finest quality of protein.
· It is an excellent remedy for acute digestive disorders.
· Avocado is far more superior to any mouth lotion or remedies for bad breath.
· The oil can be applied to cure psoriasis.
· Avocados are a good source of Vitamin E, which is not only essential for the normal functioning of the body but is also a potent anti-oxidant which protects polyunsaturated fatty acids in cell membranes from free-radical attack.
· Avocados also contain goodly amounts of Vitamin C (necessary for the production of collagen needed for the growth of new cells and tissues, prevents viruses from penetrating cell membranes, and also a powerful anti-oxidant), thiamine (converts carbohydrates to glucose to fuel the brain and nervous system), and riboflavin (helps the body to release energy from proteins, carbohydrates and fat).