Avocado
Creamy, mild fruit with a buttery texture, commonly eaten raw or blended into dips, dressings and cold soups.
What it offers and why to use it
Avocado is a creamy fruit valued for its soft texture and high proportion of unsaturated fat. It works particularly well in salads, toast, cold sauces and guacamole.
Mild, buttery and gently nutty, with a smooth texture when properly ripe.
From shopping to cooking
Choose
Choose fruit that feels heavy and yields slightly to gentle pressure without soft dents, split skin or mould. Very soft flesh beneath the stem may indicate overripeness.
Store
Ripen at room temperature, then refrigerate when ready. Cover cut avocado closely, add a little citrus and use promptly.
Prepare
Halve around the stone, twist apart and scoop out the flesh. Serve raw, mash or blend; avoid prolonged cooking, which can make it bitter.
How to make the most of it
Good pairings
Pairs well with tomato, lime, coriander, chilli, egg, fish, pulses, onion and fresh herbs.
How to substitute it
For a creamy spread, use hummus, thick yoghurt or a smooth white-bean purée, allowing for a different flavour and fat content.
Recipes with avocado
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