Avocados are high in vitamins and other nutrients, as well as being low in saturated fats, sodium and cholesterol. As a result, avocados are a suitable replacement for foods that are high in saturated fats and sodium, such as salted butter, mayonnaise or certain cheeses. Avocados are primarily used for guacamole and dips, which requires the avocado to be mashed prior to use. Sometimes, however, the avocados you buy aren't fully ripened yet. You can mash semi-ripe avocados using common kitchen utensils and the application of a small amount of acid.
Cut the avocado lengthwise through the skin and flesh all the way around to the seed in the middle. Hold the avocado in both hands and twist to separate into halves,
Use a spoon to scoop the seed from the flesh. Scoop the flesh from the skin using the spoon. Place the avocado flesh into a bowl.
Use a fork or a potato masher to mash the avocado. Add a half teaspoon of acid, such as lemon juice, lime juice or vinegar, to the avocado if you have chunks that are difficult to mash. Let the avocado sit at room temperature for 30 minutes before completing the mashing process
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Adding acid also helps the avocado from turning brown due to exposure to oxygen. Use a mortar and pestle to mash avocado that has small hard chunks in it.
Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business.