How to Choose Avocado? And the Avocado 5 Ways
- bigboyrecipe2015
- Jun 8
- 6 min read
Updated: 5 hours ago
In the hustle and bustle of city life, seeking a pure flavour is like finding a sanctuary for the soul, always encouraging us to return to the essence of ingredients, shun excessive embellishment, and engage in a dialogue with nature. Lately, I have been captivated by the fresh avocados from Australia, deciding to transform them into five uniquely flavoured dishes that showcase their diverse vitality. Though avocados have drawn attention due to environmental and ethical controversies surrounding their cultivation, their tender flesh and rich nutrients remain irresistibly appealing. Let us explore these five recipes together, savouring the profound essence within.
The Two Major Varieties of Australian Avocados
Australia, as a significant producer of avocados, nurtures two prominent varieties, each with its unique flavour. The first is Hass, which dominates the market; its skin transitions from green to a deep purple-black as it ripens, with creamy, rich flesh carrying a nutty aroma, primarily in season from May to November. The second is Shepard, an exclusive Australian gem; its skin remains a smooth green even when fully ripened, with firmer flesh that offers a subtle sweetness and nutty scent, thriving from February to April. Both excel in their domains—Hass suits hearty dishes, while Shepard shines in fresh pairings, offering endless culinary possibilities.
How to Choose an Avocado?
Selecting an avocado requires careful observation to ensure the best flavour. First, check the skin colour—Hass is ripe when it turns deep green with a purple tint, but overly black indicates overripeness; for Shepard, judgment relies entirely on feel. Next, gently press the surface—if it feels slightly soft but not too mushy, it’s at the ideal ripeness, but avoid pressing too hard to prevent bruising. Then, examine the stem—gently twist it off; if it comes away easily, revealing pale brownish flesh with a faint avocado scent, it’s ripe. If the stem is hard to remove or the flesh inside is pale green or white, it’s unripe; if it’s dark brown or black, it’s overripe. With these methods, you can confidently pick the perfect avocado.
Why Are There Hard Lumps Inside Avocado Flesh?
Occasionally, when cutting open an avocado, you may find hard lumps in the flesh, which is a natural phenomenon rather than a quality issue. These lumps are often underdeveloped seed tissue known as the "secondary embryo axis," occasionally formed during the avocado's growth process, with the Hass variety being more prone to this.
Another reason is that during growth, the avocado may be bitten by insects (such as fruit flies or beetles), causing mechanical damage to the fruit's surface or interior. These wounds can stimulate the repair of the flesh's fibrous tissue, and in some cases, the plant may harden the damaged area through calcification (calcium deposition) as a self-defense mechanism. The calcified lumps are typically localised hardened tissue within the flesh, resembling small stones or hard kernels. These lumps are usually harmless and can be removed before eating; however, if the lumps are excessively large or accompanied by an off odor, it may indicate improper harvesting timing, and it’s advisable to discard them. Understanding this characteristic allows us to embrace the raw nature of the ingredient with confidence.
Why Does Avocado Flesh Have Black Streaks?
The appearance of black streaks in avocado flesh often raises questions. The causes are mostly related to post-harvest handling or chilling injury, with the fruit being exposed to humidity or improper temperatures, which can trigger the formation of black streaks. While soil management may have an indirect influence, the primary factors are tied to storage humidity, temperature, and transportation processes. Australian avocados, due to better management practices, exhibit this issue less frequently. These black streaks are generally harmless, and if the avocado has no off odors, it can typically be consumed normally.
How should avocados be stored?
The storage of avocados should be adjusted based on their ripeness. If they are not yet ripe, they can be kept at room temperature for a few days until they soften; to speed up ripening, place them with apples or bananas, as the ethylene gas released by these fruits promotes ripening. If an avocado has been cut open and you can’t finish it, you can spread lemon juice or olive oil evenly over the surface, wrap it tightly with plastic wrap pressed against the flesh, and store it in the refrigerator—this method can slow down oxidation and browning, though it’s best to consume it the next day to maintain freshness.
Five Avocado Recipes
This time, I bring you five avocado recipes, each with its unique flavour. The first is an avocado salad, blended with eggs and mayonnaise, offering a fresh and appealing taste; the second is the classic Guacamole, paired with lime and tomato for a tangy and spicy fusion; the third is a French-style avocado puree, perfect with pan-fried fish or tossed with pasta, elevating the flavour; the fourth is a healthy avocado chocolate mousse, free of eggs and cream yet rich and delicious; and the fifth is a Filipino-style avocado condensed milk ice, incorporating tapioca pearls and crushed ice for a cool summer treat. Each recipe is simple and doable, showcasing the versatile charm of avocados. Savouring these five avocado dishes feels like dancing with nature, embracing the raw beauty of the ingredients.
Watch the video below now! Scroll down for a detailed written recipe and instructions.
Ingredients
Avocado Salad
Avocado | ½ each |
|---|---|
Egg | 2 each |
Mayonnaise | 2 tsp |
Salt | 1 pinch |
Guacamole
Avocado | 1 each |
|---|---|
Onion | ¼ each |
Coriander | 2 sprigs |
Jalapeño | ½ each |
Lime | ½ each |
Salt | 1 pinch |
Tomato | 1 each |
Avocado Puree
Avocado | ½ each |
|---|---|
Lime | ⅓ each |
E.V. Olive Oil | 20g |
Salt | 1 pinch |
Avocado Chocolate Mousse
Avocado | 1 each |
|---|---|
Dark Chocolate | 50g |
Maple Syrup | 30g |
Soy Milk | 50g |
Pistachio | to garnish |
Avocado Yelo
Avocado | ½ each |
|---|---|
Sago | 20g |
Crushed Ice | to taste |
Condensed milk | 1 tbsp |
Soy/ evaporated/ coconut milk | to taste |
Steps
Avocado salad
1.
Boil the eggs until half-cooked. Meanwhile, cut the avocado into cubes.
2.
Chop the boiled eggs into pieces, then mix with the avocado, mayonnaise, and salt. Ready to enjoy!
Guacamole
1.
Finely chop ¼ onion (use red onion for a stronger bite), take ½ Jalapeño, remove the core (keep some seeds if you love spice) and chop finely, roughly chop 2 sprigs of cilantro, place into a mortar or blender, squeeze in juice from ¼ lime with a pinch of salt, grind or blend into a paste, then taste and add more lime juice if needed.
2.
Cut open 1 avocado, scoop out the flesh and mash into a paste, then mix in the lime sauce evenly.
3.
Dice 1 tomato into small pieces (add last due to its tendency to release water), stir into the avocado mixture, adjust seasoning (add salt or lime juice to taste), and mix well to finish.
Avocado purée
1.
Place ½ an avocado in a blender, add an appropriate amount of lemon juice or lime juice, a small amount of extra virgin olive oil, and a pinch of salt, then blend until it becomes a smooth paste.
2.
Strain the mixture through a sieve to ensure a silky texture.
3.
The avocado puree is now complete—pair it with sizzling pan-fried fish for an impeccable flavour.
Avocado chocolate mousse
1.
Melt 50g of dark chocolate in a pot of hot water. Meanwhile, scoop the flesh of 1 avocado into a blender, add 30g of maple syrup and 50g of almond milk, and blend until smooth.
2.
Mix one-third of the avocado mixture into the melted chocolate, stirring thoroughly. Add the remaining avocado mixture, folding from the outside in to combine evenly (avoid blending together to preserve the mousse’s airy texture, or it will turn into a pudding).
3.
Serve immediately after preparation, or chill in the refrigerator for 1 hour. Sprinkle with an appropriate amount of pistachios before eating to enhance texture.
Avocado Yelo
1.
Place 20 grams of tapioca pearls into boiling water and cook for 10 minutes, then turn off the heat, cover, and let it sit for 10 minutes until the pearls turn transparent. Remove and let cool.
2.
Use a blender to crush the ice into small pieces and set aside.
3.
Take half an avocado, cut it into small cubes (make extra cuts in the middle for finer pieces), scoop out the flesh, and mix with the cooled tapioca pearls.
4.
Take a bowl, add the crushed ice, then add the avocado and tapioca mixture.
5.
Pour in an appropriate amount of almond milk or evaporated milk, drizzle 1 tablespoon of condensed milk on top, stir evenly, and it’s ready to serve.
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