YumSugar Community member skigurl wanted to make guacamole, and wrote in to ask us a burning question about it: "What do I do if I need to make guacamole today, but all the avocados in the store are hard?" I reached out to the California Avocado Commission to find the answer. "The majority of stores carry avocados that are ripe and ready to eat today or tomorrow," Jan DeLyser, vice president of marketing explained. "Many consumers purchase enough avocados for weekly consumption, so they always have some ready to use."
She suggests shopping at stores that have ripe avocado programs for immediate use, or, if you have a few days to spare, placing avocados in a bag with an apple or a banana at room temperature to expedite ripening. (Apples and bananas emit a ripening agent called ethylene gas.) Conversely, ripe avocados can be kept in the refrigerator for a day or two to slow down the maturation process. If all else fails, take a tip from mokba43, who recommends using a potato ricer to create fluffy, small grains. What's your advice?
See what I'm talking about when you read on.
Valentine's Day and the Super Bowl seemed like yesterday, but in reality, St. Patrick's Day and March Madness are just around the corner. With the third month of the year, we're officially kicking off our Spring coverage. To ring it in, I've compiled 10 dishes that are getting us pumped for the new season.
Only a couple weeks ago, Party made a delicious black bean quinoa, and ever since then I've had a hankering for quinoa salad. Recently, I found red quinoa which is very similar to regular quinoa, but with a stunning color.
This uncomplicated recipe combines quinoa, avocado, dried fruit, and nuts dressed in a tart lemon vinaigrette. I didn't have raisins on hand, so I used cranberries and they proved to be a perfect substitute.
This protein-packed dish is a great side or an easy lunch. The salad is nutty, fruity, creamy, and full of satisfying texture. If you want to experiment with quinoa, keep reading for the recipe.
Everyone knows I am crazy for popsicles — there's no better way to beat the heat on a Summer day. Although avocado is generally used in savory dishes like guacamole, it is a fruit and therefore is perfect for dessert!
These avocado coconut creamsicles are surprisingly delicious and decadent. The avocado, coconut milk, and cream freeze to an exceptionally smooth texture. Because the nutty flavor is incredibly rich and exceptionally filling, a little goes a long way, and next time, I will use a smaller popsicle mold. If you are tempted to experiment with avocados in this frozen treat, keep reading for the recipe.
After enjoying my fair share of seafood in Oahu and at Sam's Chowder House, I had a craving for one of my favorites dishes, tuna poke, and I decided to experiment with it at home. The key is to buy high quality tuna — either sushi or sashimi grade. Luckily, I found sushi grade tuna (imported from the Honolulu Auction) at Berkeley Bowl, a local market where many Hawaiian restaurants purchase their daily catches.
It only takes a few minutes of chopping and a couple quick stirs to prepare this dish. For extra heat, I added two types of chiles to the tuna poke. However, the spiciness is balanced by the creamy and cooling guacamole. I served mine with store-bought tortilla chips, but it would also be wonderful with freshly fried wontons or plantain chips. If you have taken the bait and want to celebrate Summer with this simply scrumptious appetizer, keep reading!