They're everywhere and their popularity doesn't seem to go down. Last May, Europe had a historical record in importing avocados: Almost half a million tonnes, four times the number that was handled in the year 2000. This fruit is used for everything: smeared on toast, as part of a salad, as a cup of coffee and even as a weapon thrown to attack the economic situation of the millennials.
Its success is not a surprise, it contains more than 25 essential nutrients. Which has led the American Institute for Cancer Research to recommend it as a substitute for butter. As we explained in BuenaVida, because they are rich in oleic acid, avocados help to increase the levels of HDL (good) cholesterol, to reduce those of LDL (the bad) cholesterol. They also "provide potassium, which decreases blood pressure, and has anti-inflammatory properties due to the presence of flavonoids and beta-carotene," told BuenaVida Clinical nutritionist Patricia Penelas Poy.
The trick of the corner, a door open to food contamination
If you had to get some but this fruit would be that the window of time in which it is in the perfect ripening point to eat it seems to last very little time: It is very easy to cut and bump into it is green or too mature.
The best known trick to know when it is at the perfect ripening point is to remove the corner (or peduncle) before opening it: if when removed we see that it is green, it is still early to eat; If it is yellow, then it is at its point; And if the color we see is brown, the avocado is gone. However, the dietitian-nutritionist, Yolanda Sala, member of the Spanish Academy of Nutrition and Dietetics, does not recommend it because it can contaminate the food: "It is open a door to enter bacteria in the meat of the avocado that cause diseases to Eatit. "
Instead, this expert advises to palpate the exterior: "The best parameter to know its consumption availability is when they yield when pressed slightly. By this same rule, it is better to discard those that are too soft. " The ideal texture to eat the fruit "should be creamy and, when opened, the color of the meat must be uniform, a light green pulling the yellowish," said the nutritionist.
In case you are not ready to eat and want to accelerate the process, the nutrition expert provides a trick: "Put them in a paper bag next to an apple or banana at room temperature, which, thanks to the ethylene that release these fruits, will accelerate the Maturation process ". If, on the contrary, what we want is to stop it, we will have to put it in the fridge.
Keeping it with the seed doesn't work either
Another problem is usually to keep it open once. the meat is put Mustia immediately: in a maximum of 12 hours, according to point from Compound Interest, platform dedicated to explain the chemical compounds that surround us in our day to day and awarded the award of the Association of British Science Writers' Dr Katharine Giles Science. The motive? Having a high fat and low sugar content, their compounds react so quickly to exposure to oxygen.
To avoid this unpleasant brown tone, rivers of ink have also been written about what tricks are to be used. One of the most popular is to leave the bone inside to keepit, whether it is the leftover half of the avocado as if it is in a guacamole type preparation. However, they clarify from Compund Interest, it will only serve on the area that is covered by the bone. In the rest, the oxygen will continue to do its effect.
Another of the measures is to cover it with a transparent film , which, although not a definitive remedy, does act as a protective barrier to the avocado pulp. The nutritionist recommends, in addition to wrapping what we will not eat from the fruit, keep it in a Tupper or other airtight container to contain the least amount of air possible. So, he clarifies, "You can stay in the fridge for at least one day."
Although, no doubt, explains the expert, the most effective method is to "squeeze somelemon juice, lime or orange on the surface of the avocado or the preparation that contains as an ingredient, as the acid slows the action of oxygen and delays its Ageing ".