Avocado

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 39 weeks ago.

I found a market near my place that sells fresh avocado and i love it so i thought of buying a lot and store them in the fridge but I never "owned" avocado so I need some advice...

- How much will an avocado last in my fridge?
- Can I pre-peel and cut them and store them in a tupper-ware in the fridge?
- Should I buy them when they are hard to touch or when they are slightly 'bland'?
- if I put them in my bento will they get brown? Should I wash them with lemon juice first?

any bento-friendly recipe involving avocado will be VERY welcome! ^^

Thanks in advance! ^^

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My bento blog: http://justbento.com/blog/1305
My art blog: http://jizaacaso.deviantart.com

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bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 23 weeks ago.
Re: Avocado

I've never tried putting one in a bento. The best way to buy them is hard, and let them ripen in your fruit bowl. Mostly because then you know they haven't been bruised by the people squeezing them to see if they're ripe. They do go brown once they're cut. Lemon juice may help, but may not too - guacamole goes brown fairly fast and it has lemon or lime juice in it. So no, don't pre-peel them. They'll stay OK in the fridge for a while though, once they're ripe. What I do, is I cut one in half, leave the skin ON the bit I'm not going to eat, and wrap it in cling film. Then when I want to eat it I carefully cut off any brown bits, and the skin has kept the rest nice and green.

____________________________________

Bronwyn

My blog is Food and Shoes

Loretta
Moderator
Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 1 year 3 weeks ago.
Re: Avocado

Another tip when only eating half an avocado is to leave the stone inside to help stop the flesh from going brown. Rub a little lemon juice on the exposed flesh, seal it in cling film/sarin wrap, and you can keep it in the fridge for perhaps a day. You can always slice off a very thin layer from the surface if it does discolour. But as Bronwyn said, best not to peel it until you absolutely have to.
If your avocado isn't ripe yet you can speed up the process by storing it in a paper bag together with a banana at room temperature. Once the avocado is ripe, keep it in the fridge as it will continue to soften (when they're too soft, they're horrid). The cool temperature inside the fridge will slow the ripening process. You can usually keep a ripe avocado in a fridge for about a week. It is possible to store them this way for two weeks, but there's never a guarantee, you may find that they've become black and mushy by then. The harder the avocado is when you buy it, the longer it should last. A ripe avocado can go bad within three days at room temperature.

A Japanese friend calls avocado 'poor man's sashimi'. Just slice some avocado and dip it in soy sauce (shoyu). Mixing some wasabi, if you have it, into the soy sauce is good too. Yummy!

One of our very favourite comfort foods at home is a sort of chirashi sushi dish.
First you need portions of cooked Japanese rice. Put the rice into bowls.
Add avocado slices and strips of smoked salmon or sashimi grade salmon (if you want the salmon cooked a little, add it straight to the hot rice, if not, add a layer of avocado first - I like a mix of textures and add the salmon and avocado randomly)
Mix together a little soy sauce, rice or cider vinegar, a drop of water and a little sugar (again, optional), I like a hint of sesame oil in this sauce too. Or, if you have it, a good quality ponzu sauce will do nicely.
Garnish the bowl with freshly grated ginger and sliced spring onions to taste.
Pour on the sauce and enjoy.

I've not tried it myself yet, but if you mix the sauce with avocado and keep it separately from the salmon and rice in a bento, then the vinegar in the sauce might stop the avocado from discolouring too much. Add the sauce and avocado to the rice and salmon (smoked salmon is probably better for a bento) only when you're just about to eat it.

But the only reason I've never made this as a bento is because I enjoy eating it so much with my partner. It's a real treat for us. Perhaps I'll turn it into a picnic dish once it gets warmer.

Stephanie
Bento-ing from: San Lorenzo › California › USA
Joined: 15 Jan 2009
User offline. Last seen 4 years 9 weeks ago.
Re: Avocado

To keep guacamole from going bad I store it with the pit in the bowl and covered, usually keeps for a day or two. I am also reasonably certain that the amount of salsa I mix in helps with the acidity level, preventing it from going brown.

I cannot wait for summer, fresh homemade salsa is way better than store bought and it would be so good in my bento I brought today :(

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 39 weeks ago.
Re: Avocado

awww so no avocado stash for my fridge :_(

Thanks for the tips people :D

I kew about the banana wraped in paper (my mum used that tip for years) i didn't know it would also work for avocado :D
well I'll try something this weekend :D

single bento boy
Bento-ing from: › USA
Joined: 6 Jan 2009
User offline. Last seen 4 years 43 weeks ago.
Re: Avocado

I love avocados. One of my favorite ways to enjoy them is to mix a can of drained tunafish and half of a small avocado together, using the avocado in place of mayonaise. The oil in avocados is the monounsaturated type that is good for you, and they have a type of fiber that may help lower cholesterol (but who knows for sure).

I laughed when I read "poor man's sashimi;" I've got to try that.

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 39 weeks ago.
Re: Avocado

but avocado with soy sauce is just so tasty!
I went to a sushi bar last year which served some futomaki all covered with avocado slices.. they were by far my favourite! ^^

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 23 weeks ago.
Re: Avocado

I tried your "sort of chirashi sushi dish" but using a mixture of bughur wheat and Korean seasoned seaweed (not flat stuff, it's all tangled and fried crispy with salt and sugar and sesame in it) instead of rice, and a sort of gravlax as the salmon. Gorgeous. Also good with smoked chicken instead of salmon.

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 23 weeks ago.
Re: Avocado

I took some avocado to work today in my bento. Still with the skin on, no stone (just because it wouldn't fit in my box), and wrapped in clingfilm. Chopped it up and added it to lunch just prior to eating, and didn't have to cut away any darkened stuff.

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 39 weeks ago.
Re: Avocado

really!!! then I'll buy some next time! (I went to the market yesterday ^^)

mosaica
Bento-ing from: › Vermont › USA
Joined: 11 Mar 2008
User offline. Last seen 3 years 32 weeks ago.
Re: Avocado

Here's a very favorite avocado dish --I learned it from a little bistro in Paris called Le Petit Gavroche. In an unpeeled half avocado with the stone removed, make a small mound of sweet little shrimps. A little pinch of salt & pepper, and then drizzle with a simple hearty emulsion of dijon mustard and good olive oil --essentially a simple mustard vinaigrette. It's my favorite sort of dish in that the sum of the few simple ingredients tastes so much more divine that you would have imagined :-)

In the form above, it's nice eaten with a spoon. I've also peeled the half avocado, sliced thin and fanned out on some pretty baby greens, sprinkled with the little shrimps & dressing. A little chopped flat-leaf parsley is nice with this, and also a pinch of minced taragon (a teeny pinch).

I think this would go nicely in a bento, and I happen to have an avocado, so I'll try and report back as to how it keeps, browning, etc.

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http://mosaica.wordpress.com

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