Avocado

Avocado is technically a fruit, but nutritionally, it behaves more like a healthy fat. It’s rich, creamy, and packed with nutrients, making it a great addition to any diet—but it should be used with purpose and in moderation.

Avocados vary wildly in size, from 120 g (4 oz) to 300 g (10 oz) after peeling and de-stoning. However, not all of it is always edible—some may have black spots, overripe mushy sections, or unripe firm parts all in the same fruit. Each avocado is a gamble, so it's best to buy multiple at different ripeness levels to avoid disappointment.

Nutrition

Half a small avocado (~120 g / 4 oz) provides:

✓ A good ratio of Omega-3 & Omega-6 fatty acids
✓ Vitamins B5, C, E & K
✓ Some Magnesium and Potassium

Avocados have a well-deserved health reputation—their nutrient profile supports heart health, digestion, skin health, and the immune system. They are anti-inflammatory, anti-aging, gut-friendly, and packed with antioxidants.

How to Cut an Avocado

1. Slice around the stone with a paring knife.
2. Twist the halves apart.
3. Push the knife into the stone, twist, and pull it out.
4. Peel the skin with a potato peeler or scoop the flesh out with a spoon.
   
   If using avocado for a mash or a blended dish, there’s no need to peel - just scoop it out. If you want neat slices, peeling helps them hold their shape.

Storage

Ripening: Avocados ripen at room temperature in 3–4 days. Gently squeeze them—when they feel soft all over, they’re ready.

Refrigeration: Once ripe, move them to the fridge, where they’ll last up to 2 weeks (if you're lucky).

Cut avocados: Store with the pit in an airtight container with lemon juice or water to slow browning.

Can You Freeze It?

Yes, but only for sauces and baking—freezing ruins the texture.

How to freeze: Mash ripe avocado, place it in a zip-lock bag, remove the air, weigh and label it, then freeze.

Shelf life: Up to 4 months.

It won’t have the same creamy texture after thawing, but it won’t go to waste either.

What Do We Use?

At DAREBEETS, we always stockpile avocados of various ripeness levels to ensure we have a perfect one ready when needed. When they ripen all at once, we mash and freeze them to avoid waste.