I might change my name to Mrs. Avocado soon. That’s how much I love them. Oatmeal and this. They’re my absolute must-haves… and not for nothing, there’s a reason. They’re incredibly filling.

When I eat half an avocado, I feel almost as full as if I’d eaten two eggs. This is because it’s a high-fat fruit. Avocados are one of the most valuable fruits, containing all the good fats we’ve been talking about. How to store, use, and choose them – it’s all in this article…

You can’t eat an avocado before it’s ripe. It needs to be ripe. If your finger sinks into it when you press it, your avocado has reached the necessary ripeness. If you eat it before it’s ripe, it has a really bitter taste. When I buy them, I always make sure the stem is still attached. If it’s not, I put that avocado first. Avocados without the stem can quickly start to mold from the top. Unfortunately, the mold on the top also seeps inside. Again, my first choice when buying is local produce. They’re already produced abundantly in Antalya and the surrounding areas. I never prefer imported ones. I want to support my country’s farmers, but I also don’t approve of the storage conditions of imported figs until they are transferred and sold. When buying from the market, if I can find one that’s almost ripe, I buy two that are still firm. I leave the almost ripe one on the counter to eat the next day. I put the unripe, firm ones in the refrigerator after drizzling olive oil around the stem.

I learned how to apply olive oil to avocados from Erdem Öner, a food engineer whose work I greatly admire. It prevents mold growth.

I cut a ripe avocado vertically and eat the pitted half that same day. I drizzle lemon juice over the other half (the one with the pit still on top) and place it in an airtight container in the refrigerator. If I have a squeezed lemon peel, I place it on the avocado pit as well. This prevents it from browning. I also tried this method from an Instagram follower: I took the peel of an avocado I had scooped out and eaten, placed it on top of the other half like a lid, and refrigerated it in an airtight container. It still didn’t brown. I put an unripe avocado in a paper bag with two apples and seal it. I leave it on the counter. In two days, it becomes soft and tender without browning. When I cut and eat half of an avocado, I take the other avocado from the refrigerator out to the counter to ripen in two days. This way I always have ripe avocados. I once bought avocados in bulk. I read that to store them, “wrap them in plastic wrap and keep them in the refrigerator so they don’t touch each other,” but it didn’t work. The first 5-6 avocados were fine in this cycle, but then the ones in the refrigerator turned black. I tried to ripen them by taking them out, but they stayed hard and turned even blacker. So I stopped buying in bulk. I buy three from the market every week and use them in this cycle. Buying in bulk was cheaper, but in the end, it ended up being more expensive when I had to throw away about 10 of them. I wanted to share this so you don’t make the same mistake I did.

Many people dislike avocados. I think there’s only one reason for this: they’re not eaten correctly. I highly recommend trying these ways:

I most often eat avocados sliced ​​after peeling them, topped with lemon, salt, pepper, and sumac, and added to my breakfast salads.
Another option is this: If you can’t eat avocado on its own, mash it with white cheese and lemon juice. It tastes really good. You can add pepper, sumac, cumin, garlic, or any flavoring you like. You can dip this mash into sliced ​​carrots, spread it on a slice of bread, or spread it on lettuce leaves, wrap them up, and eat them.
You can make a salad dressing by blending it with lemon, vinegar, and water, but I feel sorry for my avocado that way, I can’t do it. It feels like it disappears in the salad, but it’s also true that it makes the salad very delicious. You can also slice half an avocado and add it on top of scrambled eggs.
It’s not just for savory dishes, it’s wonderful in desserts too:
You can make a very delicious and nutritious pudding by blending a persimmon, half a ripe avocado, and 1 tablespoon of cocoa. You can also try the same with a ripe banana.

I wish everyone healthy, happy, and sugar-free days.

With love,

Sema