アボカドは未熟な内に収穫し、常温で追熟させることでやわらかくなります。皮が緑色のものはまだ未熟なので、20度前後の場所で追熟させてください。温度が27度以上になると追熟障害が起きるので気を付けましょう。皮が黒みがかり、握ったときにやや弾力を感じれば食べ頃です。
熟したアボカドはビニール袋で包み、冷蔵庫の野菜室へ入れます。2～3日は保存できますが、熟しすぎると果肉が黒っぽくなって崩れてくるのでなるべく早く食べましょう。
食べるときは、真ん中の種にそって半分に切り種を取り出します。熟したアボカドは手で皮をむくことができるので、皮をむいたら好みのサイズにカットすれば OK。なお、半分だけ残す場合は、種付きのままラップにくるむと日持ちします。その際、切り口にレモン汁をかけておくと、酸化による変色をある程度防げます。
"(via muhuhu)
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