It needs to be on the tree until it matures and treating the tree as a warehouse, it will keep for months – never ripening. After plucked, it ripens within days. To ripen it faster, simply seal it in a clean plastic bag along with a ripe banana. The soft yield to the gentle thumb pressure indicates its ripeness, but if the skin has got black and blotchy, then it means the fruit has gone bad.
Mr. Fernando points out that since avocadoes are rich in monounsaturated fat, vitamins B, E and K with 60% more potassium than bananas this makes an excellent substitute for butter, cream cheese and mayonnaise. However, he cautions, moderation is indeed the key as it is still very high in calories.
Check out the amazing Avocado & Prawn Summer Salad drizzled with Sweet Passion Fruit Vinaigrette – a signature dish of the executive chef of Chaaya Citadel.
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Fruits to Seek in September & October
