How to Save a Not Ripe Avocado

Avocados are a great source of omega-3 fats.

The most commonly available avocados are characterized by thick bumpy skin that turns almost black in color when ripe. The interior of the fruit consists of a creamy green flesh surrounding a large central pit. A ripe avocado will yield slightly to pressure when squeezed. Unfortunately, this ripeness test is not without flaws. Sometimes the interior of the fruit ripens more slowly than the flesh directly under the skin and an unripe fruit is accidentally cut into. An unripe avocado has a firm, almost waxy consistency and is less than ideal for many recipes, but can be salvaged by camouflaging it with other ingredients and processing.

Things You'll Need

• Spoon
• Mayonnaise
• Salsa
• Lime juice
• Food processor

Instructions

1. Scoop the flesh of the avocado into a food processor. Use the edge of the spoon to scrape the inside of the skin clean and remove any small bruises from the flesh.

2. Add 1/4 cup mayonnaise, 1/4 cup salsa, and the juice of one lime to the food processor.

3. Blend ingredients until smooth. Check for smoothness with a spoon. Small chunks of unripe avocado can add an undesirable texture to your dip.

4. Season the ingredients in the food processor with salt and pepper to taste. The amount of salt needed will vary depending on the saltiness of the salsa you use.

5. Use your salvaged avocado dip on salads, chips, crackers or vegetables.

Tips & Warnings

• Fresh cilantro is also a nice addition to this dip.

• Avocados discolor when kept in the refrigerator. This discoloration does not significantly affect the taste but it does make the dip less visually appealing.

• Avocados are an excellent source of heart healthy essential omega-3 fats.

• An unripened avocado that has not been cut into can be stored in a brown paper bag for faster ripening.

References

• California Avocado Commission
• The Amazing Avocado: Ripening and Storing Your Avocado From Mexico
• The World's Healthiest Foods: Avocados