Avocado

Ripen at room temperature until slightly soft to touch. Refrigerate once ripe. Freeze mashed or pureed with lemon juice; does not freeze well whole or sliced due to texture changes.

High in monounsaturated fats, potassium, and vitamins K, E, C, and B vitamins

Press gently near the stem; if it yields slightly, the avocado is ripe and ready to eat

Brush cut surfaces with lemon or lime juice to prevent browning

Leave the pit in unused halves and press plastic wrap directly against the flesh to minimize oxidation

To ripen faster, place in a paper bag with a banana or apple

Score and scoop flesh with a spoon rather than peeling for easier removal

Citrus (lime, lemon) to brighten and prevent browning

Tomatoes, onions, and cilantro in guacamole and salsas

Eggs in breakfast dishes

Toast with various toppings (everything bagel seasoning, red pepper flakes, sea salt)

Leafy greens in salads and smoothies

Fish and seafood, especially salmon and shrimp

Buying all avocados at the same ripeness—get a mix of firm and ripe for continuous use throughout the week

Cutting before fully ripe—hard, unripe avocados lack flavor and creamy texture

Refrigerating unripe avocados, which slows or stops the ripening process

Discarding brown flesh—light browning is safe to eat, just scrape off if preferred