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Guacamole is a nutritious food that has health benefits for your heart. It tastes the best when you apply these five guacamole rules. First, the thing you need to know about these rules is that they should be applied to any guacamole recipe not only for the one found in this article. Selecting quality ingredients for this recipe –as it goes with most recipes– will go a long way to ensuring a great tasting outcome. In this article, learn about avocados and how to select the ones to buy, and when they’re ripe and ready to use. How seasoning guacamole is tricky. Finally, how to store guacamole for maximum shelf life.
Guacamole Health Benefits
The health benefits of avocados is primarily derived from the heathy fats found in them. These healthy fats are good for your heart and lower your bad cholesterol, while increasing your good cholesterol. Avocados are good source of vitamin K, folate, vitamin C, potassium, vitamin B5, vitamin B6, and vitamin E. Finally, the fat in avocados help you absorb the fat soluble nutrients in other plant-based foods.
Guacamole Rule # 1
The first thing you need to know is that not all avocados are created equal. There is an interesting history about avocados, and a quick lesson will help you understand why there is only one type of avocado that you should buy. When you go to the store to buy avocados there are normally only two types to choose from. There is Hass avocados and there are “Not Hass” avocados. You have probably already guessed which one would be the best one to buy, the Hass version.
Simple History of Hass Avocados
The very simple history of Hass avocados is as follows. Once upon a time a gentleman named Rudolph Hass bought a seedling tree from an avocado enthusiast Mr. Rideout. Rudolph planted this seedling in his new orchard and to his lucky surprise the avocados from that tree tasted great. He later patented the tree and the brand. This tree is known as the Mother tree. People have tried to and grow them from pits the mother tree, but to their dismay, the child tree wouldn’t bear the same great tasting fruit as the parent “The Mother Tree”. Since then people have tried and tried again to replicate the original great tasting fruit by cross breeding various types of avocados, none have ever been successful.
So what did they do? They did the next best thing. They spliced a branch of that original tree on to new saplings, and then what happens is that branch grows into a tree which has all the characteristics of the original Mother. After the spliced tree has grown, it can now give splices to new saplings and the process continues. In effort to make the long story short, Hass are known to be the best breed of avocados ever, hence there is not much sense trying another breed. It is said that 80% of all avocados produced North America are the Hass brand.
Guacamole Rule # 2
The second thing you need to know is to only use ripened avocados. The avocados need to be black on the outside before using in making guacamole. If the avocado is not ripened, the fruit will be too firm and will not mash. Also, the fruit will have a bitter taste and will not taste as good as ripe avocados. Please do not attempt to hurry the ripening process, either the fruit is ripe when you are ready to use it, or it is not.
Heating the avocado in the oven or microwave does not work to hurry the process of ripening. I have actually tried this once when I was desperate to make some guacamole. If you want to accelerate the process a little, put the avocados in a paper bag and fold the top over. The same trick works for bananas, but this only saves you a little time.
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Guacamole Rule # 5
After making guacamole the fruit will begin to oxidize and turn the guacamole black. There are a few ways that you can slow this process. The method I recommend is to put plastic wrap directly on the guacamole and not let any air get to the fruit. Do not just stretch the plastic over the container you put it in, this traps air under the plastic which actually defeats the purpose.
Another method that I have tried which I have had success with is to pour water over the top. This works really well as it is a sure way that no air can touch the guacamole because the fats in it won’t mix with water. When you want to use the guacamole, just pour off the water and enjoy. However, there will be some small remnants of water left behind, which is fine for the first use, as you can just mix the extra moisture in. For the second and third use, I don’t recommend covering it with water as this will end up with too much water in the remaining guacamole.