I learned these from my friend Gail Herson, who owns Heavenly Avocados, an organic avocado ranch in California. Her Lamb Haas avocados are so magical, the best I’ve ever tasted. When in season, you can order them at www.heavenlyavocados.com—Gail will pick them for you right before shipping!
- If you have several avocados and don’t want them all to ripen on the same day, put some in a paper bag with an apple or banana to ripen quickly, set some out on a counter to ripen normally, and refrigerate some to postpone ripening for a few days.
- Do not buy avocados that are too soft.
- Do not eat the black or discolored parts of an avocado. Those contain mold toxins and histamines that can lower your brain function. Simply cut out the discolored parts.
- The dark green part of the avocado closest to the skin has the most phytonutrients. Scrape the inside of the peel with a spoon and enjoy it!
- An easy way to remove the seed: cut the avocado in half lengthwise, stick the blade of a sharp knife into the seed, and twist and pull the seed out, still stuck to the knife blade.