Avocado has become hugely popular in recent years thanks to its versatility and health benefits. The fruit is nutritionally dense, with plenty of healthy fats, and eating avocados regularly may help to support heart health, manage cholesterol, regulate appetite and even make your skin look better.
But one downside to the avocado is they tend to ripen quickly, often leading to the fruit becoming past its prime before it can be eaten. If you’ve ever found yourself throwing out a brown or mushy avocado, you’re not alone.
It can feel like the fruit has a very tiny window when it comes to getting it at its best. Thankfully, experts at Martha Stewart have shared their “right way” to store avocados.
In a blog post on the celebrity chef’s website, Johnny Hernandez, chef and founder of Grupo La Gloria restaurants and True Flavors Catering, explains that to begin with you should choose a slightly unripe avocado.
But beyond this, how to store yours will depend on just how ripe it is. Mr Hernandez elaborated: “If you’re not in a hurry to use unripe avocado, just let it sit on the counter.
If you’ve no space on the counter you could put it in a pantry or cupboard and if you’ve more than one, make sure they’re not touching each other. Typically, the chef explains, avocados can be stored this way for up to five days.
Once ripened, avocados should be used promptly or stored in the fridge, according to Byron Rubio, executive chef at Pasión Miami and assistant culinary director at Florida Education Institute.
The article goes on to explain that while they may not be as desirable, brown avocados are perfectly safe to eat.
