How to choose an avocado well

How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.
86,2924.2/5 for 31 ratings
Grade this recipe:

Last modified on: June 28th 2011

Step by step recipe

Stage 1 - 1 min.
How to choose an avocado well  : Photo of step #1
There are several kinds of avocados which come from various countries, but to be really good they must be perfectly ripe, i.e. they must "give" a little, neither hard nor too soft.

To check this, you should never press with your thumb on the fruit, because you will bruise the flesh and make a brown mark which will show after peeling. The simplest way is to take the fruit in your hand, and exert a slight pressure with all your fingers. You should feel a certain flexibility.

If it's completely soft or very hard, look for another one. If it's firm, buy it, but in this case leave out of the fridge for a day or two so that it can ripen fully.

Some recipes that use this recipe

Verrine of avocado mousse and crab
Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
132,7995/5 for 13 ratings 35 min.
Avocado with Sautéed Prawns
Avocado with Sautéed Prawns

Just a classic prawn cocktail with avocado? Oh, no! The prawns in this recipe are sautéed briefly to enhance the flavour, then mixed with a curry mayonnaise.
27,7774.3/5 for 15 ratings 30 min.
Green avocado salad
Green avocado salad

This salad is all green and fresh, with diced avocado, lettuce, spring onion and the softness of pieces of hard-boiled egg. The flavour is brought out further with a lime and olive-oil dressing, pepped up with a touch of Tabasco.
8,916 27 min.
Mixed salad stack
Mixed salad stack

A stack ("pressé" in French) can be made of sliced vegetables or other ingredients piled up and pressed in a ring mould to keep them in shape. The ring is removed before serving. This stack consists of tomato, avocado, red onion, hard-boiled egg and anchovy fillets. Serve surrounded with with a...
26,1665/5 for 13 ratings 30 min.
Mexican tart
Mexican tart

This unusual tart features two star ingredients of South American cuisine: red kidney beans and avocado. The shortcrust pastry case is filled with a red bean and onion purée, then topped with sliced avocado dressed with lime and garnished with fresh coriander.
4,817 1 hour 17 min.
See all recipes that use it


Home made.

Other recipes you may also like

[Green parsley sauce]
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
71,381 44.3/5 for 4 ratings 23 min.
[How to cook pasta properly]
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.
56,2524.8/5 for 12 ratings 22 min.
[Crab and smoked salmon club sandwiches ]
Crab and smoked salmon club sandwiches
A club sandwich has three slices of bread, filled with a mayonnaise-style dressing. Here is a crab and smoked salmon version with cocktail sauce.
67,142 15/5 for 1 ratings 1 hour 2 min.
[Real home-made chips* ]
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
54,3765/5 for 13 ratings 1 hour 47 min.
Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time.There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.
40,4024.3/5 for 15 ratings 3 hours 30 min.

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2020-01-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page