Avocado
General Information
The avocado is usually regarded as a vegetable, even though it is a fruit. It is the only fruit containing oil (16-25%) with mainly Polysaturated fats. Its texture is oily and buttery. The avocado is a good source of riboflavin, niacin and thiamin. It is regarded as one of the most nutritious fruits.
Handling & Merchandising
Provide information on ripening hard and unripened fruit to consumers. Putting an avocado in a paper bag with a banana or leaving it at room temperature for 3 to 5 days will allow it to ripen. Unripe avocados should not be refrigerated or displayed on a cold surface because it will affect the quality. Always remove damaged soft (decaying) bruised and discoloured avo's from display.
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Selection and Storage
Choose well shaped fruit without any soft, black spots or cracks. Lightly press the avocado around the neck to test for ripeness. It should yield to slight pressure. Brown spots on the skin should not necessarily indicate affected quality. Unripe fruit should be stored at room temperature for 3 to 5 days. Ripe fruit can be refrigerated but use as soon as possible. Use lemon juice to coat the fruit once it has been cut.
Preparation and Serving
Ripe fruit should be used as soon as possible. Avocados go well with fresh or pasta salads, sliced on a sandwich. When mashed, it can be used as a spread on toast or to make an enticing dip. For pizzas, sliced avocado should be added only during the last few minutes of grilling to avoid bitterness
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