Native to the tropics and subtropics, avocados are a unique fruit and concentrated source of nutrients. The California avocado has a smooth skin, while the Florida avocado (“alligator pear”) has a tough and wrinkled exterior.

More like a nut than a fruit these South American natives supply heart-healthy monounsaturated fat, are high in fiber, potassium and vitamin C.

Avocados also contain glutathione, an antioxidant with anti-cancer potential and a cholesterol-lowering phytosterol called beta-sitosterol.

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Selecting and Storing Avocados

Like many fruits, avocados ripen best off the tree. Ripe avocados yield to gentle palm pressure, but firm, unripe avocados are what are usually found in the market. Select those that are unblemished and heavy for their size. To speed the ripening process, place several avocados in a paper bag and set aside at room temperature for 2 to 4 days. Ripe avocados can be stored in the refrigerator several days. Once avocado flesh is cut and exposed to the air it tends to discolor rapidly, adding lemon or lime juice helps to prevent discoloration.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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