The avocado is a fruit and a vegetable at the same time. An exquisite and smooth hazelnut flavour with a soft and creamy consistency allows it to be combined with any food.

The avocado tree is evergreen and originally comes from the tropical and subtropical zones of Central America. Trees can reach a height of 20 metres, and don’t give fruits until the age of four to seven years.

It is a pear-shaped fruit mostly, although it can also be in the shape of a cucumber or an apple. Its skin is green, the shade and texture change depending on the variety. It has a green and creamy flesh that surrounds a large brown seed that cannot be eaten.


You can consider the avocado to be ripe and suitable to be eaten if you notice the big seed inside moves when you shake it or if it gives away when you press it gently with your fingers.

If you want it to be ripened faster, wrap the avocado in the newspaper with fruit (like an apple or a banana) and its maturation time will be reduced to two or three days. Another way to make it ripen faster is to leave it at room temperature, 18 ℃ to 24 ℃, it will be ripe within a week normally.

If you want to preserve an already cut avocado, then it is recommended to cover the exposed parts with lemon or lime juice (or orange juice, tomato juice or even vinegar). If you have used only half of the avocado, you can preserve the other half leaving the seed inside and sprinkling it with the juices we already mentioned.

If, on the contrary, you want to prevent its maturation, it is recommended to place the green avocado in the refrigerator at a temperature from 4 ℃ to 8 ℃. You can also reduce the maturation process by wrapping the avocado in plastic wrap or a sealed container to prevent air to reach the fruit.

You can freeze the avocado, but before doing so you need to extract the flesh, crush it well and mix it with a bit of lime or lemon juice.