Monday, October 22, 2007
I enjoy eating avocado on occasion. Generally I prefer it as it comes: just peel it and pit it as it is ripening -- not too hard, not too mushy. I like to slice it on sandwiches or chunk it on tacos, in wraps, etc. As you may know, however, leftover avocado has a bad habit of quickly turning brown making it a bit unsightly. It seems to be the exposure to air that is the culprit. So short of eating it all up, which is a bit gluttonous, I've found a couple things to be helpful. The first is to leave the peel on a portion of the avocodo. I just slice off as many rings as I think I'm likely to eat; leaving the pit in helps, too. But if you still have leftovers, you can put them in a rubbermaid-type container and add enough salsa to cover the avocado. This seems to prevent it from turning, at least for a day or two. Later you can just chunk up the leftovers and it becomes part of the salsa. Enjoy with your favorite tortilla chips. Yum.