Avocado

Avocado's creamy texture comes from its rich oleic acid content, perfect for varied dishes.

Flavor

How to use it

Hold Back Browning. Citrus juice slows avocado browning by inhibiting oxidation with citric acid.

Creamy Dreams. Avocado's oils enhance its creaminess when mashed for spreads and dips.

Common mistakes

• Cutting early means the avocado hasn't developed its full flavor.
• Leaving a cut avocado exposed leads to quick browning from polyphenol oxidase.

What goes with avocado

• Lime. Lime balances avocado's rich fat with bright acidity and prevents browning.
• Grapefruit. Avocado provides creamy balance to grapefruit's sharp acidity.
• Bread. Creamy avocado fat contrasts with crisp toast, and salt and acid finish it.
• Black Bean. Creamy avocado and black beans cool and round out spicy dishes.
• Tortilla. Creamy avocado rounds out a tortilla's toasty corn flavor.
• Cilantro. Avocado's creaminess offsets cilantro's grassy pungency.
• Bacon. Bacon's smoky saltiness contrasts the creamy richness of avocado.
• Jalapeño. Avocado mellows jalapeño's hot punch with its creamy texture.

Try tonight

• Mash into guacamole with lime and garlic.
• Slice into salads for richness.
• Blend into smoothies for a creamy texture.

Storage

Store unripe avocados at room temperature, and refrigerate once ripe to slow over-ripening.