• Deanne Pandey

Avocados turning brown? Here’s a great hack-

It’s in your guac, it’s on your toast, it’s in your smoothies too! It’s Avocado! Avocado is a versatile fruit and it goes with all your dishes. Along with being absolutely delicious, they are also loaded with nutrition. Avocados are good source of potassium and are low in sodium, which helps keep your blood pressure stable. Including avocados in your diet may help improve eyesight. Avocados are loaded with beta-carotene and antioxidants which are beneficial for eyes. They also contain lutein and zeaxanthin; both of these nutrients help maintain good eyesight, night vision and minimise damage from ultraviolet light. The high amount of vitamin A, also helps reduce the risk of macular degeneration that develops with old age. The monounsaturated fatty acids in avocados, help in better absorption of beneficial fat-soluble antioxidants, such as beta-carotene too. Avocados are loaded with fibres that may help prevent constipation, boost digestion and colon health. Fibre adds bulk to the stool, which facilitates bowel regularity, thereby enhancing digestion. Since it is high in monounsaturated fatty acids and low in calories, avocados encourage weight loss.

There are number of other ways in which you can use the versatile fruit. Throw them up in salads, or whip them up in delicious lassi. You can also purchase avocado oils, and put them to use instead of the fattening refined oil. Avocado oil is pressed from the flesh of avocado, and is renowned for its ability to protect heart and fight free radical damage. Although, keeping these avocados fresh is another important aspect in reaping its benefits. Not only does that prevent food wastage, but also helps keep its nutrients and taste intact. So how can one exactly keep avocados fresh for a longer time?

First comes picking up the right avocado. Avocados do not ripen until picked, so fresh ones will be as hard as rocks. Look for an even texture– uniformly hard or soft over its entire surface. Avoid any with bruises or soft spots, and those with a hollow between the flesh and skin. Shake the avocado to test; if the pit is loose, choose another one. Next comes storing them, Avocados must be stored in a cool and dark place. If they are refrigerated too early, they won't ripen completely. Once ripe, uncut avocados can be stored in the refrigerator, unpeeled, for up to one or two weeks. The flesh of the avocado quickly begins to darken when exposed to the air, so it is important to work quickly once the avocado is cut. Lemon juice retards the darkening process. Cut avocados should be refrigerated.

In case you want your avocados to last for over a month. Mash ripe avocados into a puree. Add a tablespoon of lemon juice to preserve the colour. Place it in a plastic bag and remove all of the air before sealing and freeze for up to three months.

Use these tricks to keep your avocados fresh and make these healthy chips-

Ingredients- 2 medium ripe avocados, 1 tablespoon almond or rice flour, 1 lime, 1 teaspoon chilli flakes, salt, black pepper, 1/2 cup Parmesan cheese.


Gather the ingredients. Preheat the oven to 160 C.

Remove all the flesh from the avocados, place into a bowl, and mash. Don't do it too vigorously small lumps add to the appearance and texture.

Add the almond or rice flour to the avocado mash and stir well. The flour helps to make a crispier chip by absorbing excess moisture from the mixture.

Grate the zest and squeeze out the juice of the lime. Add these to the avocado mixture with the chilli, salt, and pepper. Add the Parmesan, stir well, and place the mixture in the refrigerator for 10 minutes.

Line a heavy baking sheet with baking paper and spray with nonstick cooking spray or use a non-stick baking mat. Scoop out generous teaspoons of the chilled avocado and place on the baking tray, leaving plenty of space around each. Dip your finger in a little cold water and gently pat the mounds down to form neat even rounds. They will spread further in the oven, so make sure they are not touching.

Bake in the center of the preheated oven for 20 minutes. You will need to keep an eye on them, so they don't burn; if they are cooking too quickly, lower the heat slightly.

Once cooked, remove the tray from the oven and leave the crisps to cool for 5 minutes, then remove from the tray with a palette knife and place on a cooling rack. Repeat until all of the mixture is used up. Serve!

These chips can be used for a long time. Try them out today and let us know!

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