Avocados

Crisp green produce just looks like it's good for you, doesn't it? Out of all of the colors of the rainbow, I tend to prefer green veggies the most. While there are countless fresh and tasty options, at this time of year, it's hard not to be drawn to avocados, artichokes, english peas, and lettuce. Find out what we like to do with these bright green ingredients when you keep reading.

There is little that compares to the beauty and simplicity of a creamy, ripe avocado. And lucky for us, they're currently in season! Early Spanish explorers discovered the Aztecs enjoying all the benefits of avocados — both as a food and an aphrodisiac. Except for the few states where they commonly grow, most states of the country shied away from this racy fruit until the 1950s. There are tons of varieties of this tasty fruit, and ever since they've entered the market, they're a fruit that people are passionate about — especially Californians.

When choosing avocados, remember that avocado color does not always tell the whole story of ripeness. To judge ripeness, give the fruit a gentle squeeze; ripe and ready avocados will be firm but yield to gentle pressure (be sure not to use your fingertips, otherwise you could bruise the fruit). Look for skin to darken and the "blossom" end to soften as an avocado becomes ripe. If an avocado is ready, it will only be good for a day or two; refrigeration will help the fruit keep for another day or so. If you plan to serve or use avocados in a few days, stock up on hard, unripened fruit, and store it at room temperature.

Want to go beyond the basics of guacamole and get some inspiration for how to use avocados now? Keep reading for a few fun avocado recipes.

Our mouthwatering Brain-Boosting Breakfast series continues with celebrity chefs and restaurateurs creating healthy, brain-boosting breakfast ideas to help keep kids going throughout the day. Today's quick breakfast for on-the-go families comes from Marcus Samuelsson, one of the most celebrated chefs in America, winner of the second season of Top Chef Masters, and owner of Harlem's acclaimed Red Rooster restaurant.

Marcus Samuelsson knows a few things about taste. Born in Ethiopia and raised in Sweden, he's mastered the art of mixing unusual flavors to create tastes that simply make mouths and stomachs happy. For his award-winning cookbook, New American Table ($27), Chef Samuelsson spent time working his way through local farms and kitchens across America to create new dishes for the entire family. A longtime supporter of charities that help give children a healthy start, such as UNICEF and the World Childhood Foundation, the chef is offering up an avocado-banana smoothie recipe to give kids a quick brain boost before heading off to school.

This is a great healthy breakfast option, as it's filling and nutritious; plus, kids dig the green color of the drink. It's inspired by the Indian drink lassi and is sure to be a family favorite.

Keep reading for Marcus Samuelsson's quick and easy Avocado-Banana Smoothie recipe.

I recently took home a large batch of prepared guacamole from a party, hoping to make good use of it at home during my next taco night. But I opened the package for a quick bite, and within hours, the entire container of gaucamole had turned a dirty brown. What gives?

Guacamole is made from avocados, which are difficult to preserve fresh (or process effectively) due to their tendency to change color.

Avocados contain an enzyme called polyphenol oxidase, which, when exposed to oxygen, changes the chemical structure of avocado flesh, increasing the presence of melanins (yes, the same pigments that provide color in human skin).

Another discoloration you might encounter when cutting open avocados are occasional brown or black lines within the fruit's flesh. Those are nothing to worry about; they're found in fruit from young avocado trees, but are perfectly safe for consumption.

Do you hesitate to eat avocados once they've begun to oxidize? What measures do you take to prevent them from discoloring?

Source: Flickr User QuinnDombrowski

If you purchase avocados, you probably know the proper technique for checking for ripeness. Give the flesh a soft squeeze and it should yield to moderate pressure. However, sometimes a soft avocado is actually bruised. Since there's nothing more disappointing than slicing into a browned avocado, I've got another way of testing for ripeness. Flick the small brown stem off the top of the avocado. If it comes off easily and you can see green underneath it, the avocado is ripe! If the stem doesn't come off or if you see brown, the avocado is not ripe.

Do you eat avocados? What's your favorite preparation?