Avocado, Fruit or Vegetable?
Are you an avocado fan? Growing up my dad would peel the avocado and eat it like an apple. He was on to something, because the avocado is classified as a fruit, finally a large berry with a single center pit. It took many years for me to consider the avocado for anything but guacamole. Now this green treat is a staple in my weekly meal plan and hopefully you’ll add it to your list too.
Nutrition Information
One medium avocado is approximately 240 calories, 3 grams of protein, both anti-inflammatory and antioxidant compounds. This is the only fruit with monounsaturated fat, the good fat that doesn’t raise cholesterol levels. Another plus is being a support tool in assisting with the absorption of fat-soluble vitamins A, D, E and K.
Choosing and Storing
The good news is that avocados are widely available year-round. When purchasing look for dark green to almost black skin. Lightly press your finger into the fruit and if it’s slightly soft, but still feels firm, it’s perfect. Light green indicates a few more days are needed to fully ripen. Another positive characteristic is they are climacteric and continue to ripen after harvest. Place on the counter for a few days at room temperature or in a bag with an apple or banana to speed up the process. Extend life another week by placing them in the refrigerator.
Versatile Applications
If you haven’t yet, explore the idea of avocado toast. I’m obsessed with toasted sourdough bread, a layer of goat cheese, smashed avocado, sliced red onion topped with an egg prepared your way. Use in place of mayo with tuna, chicken and egg salads. Add it to your favorite burger, wrap, taco, burrito or chili. Of course, there is guacamole and so many variations utilizing onions, cilantro, peppers and even chopped hard boiled eggs. Consider avocado oil as an alternative to olive oil, coconut oil and butter. The sky is the limit, so don’t be afraid to experiment!!!