Ocado Small Ripen at Home Avocados 4 per pack
Four small avocados ready to ripen at home. The perfect size for an individual serving.
Ripen fruit at room temperature then store in the fridge once ripe.
Bring back to room temperature before eating for an improved flavour.
Ripening of Avocados:
To test if an avocado is ripe, gently, squeeze the fruit in the palm of your hand.
Ripe, ready-to-eat fruit will be firm but will yield to gentle pressure.
Ripe avocados will keep for 2-3 days, store them in the fridge to prevent over-ripening.
To accelerate ripening, place avocados in the fruit bowl alongside other fruit or, better still, put them into a paper bag with a banana or a kiwifruit.
The ethylene gas released by the other fruit will stimulate the avocados to ripen more quickly.
How to Prepare an Avocado:
1. Cut all the way around the avocado stone.
2. Twist the 2 halves of the avocado apart.
3. Use a spoon to scoop out the stone.
4. Score along the skin and peel off in strips.
Country of Origin
Country of origin may vary due to seasonality.
Country of origin may vary between Brazil, Chile, Colombia, Greece, Israel, Mexico, Morocco, Peru, South Africa, Spain, Tanzania.
Produced and packed for:
Ocado Retail Ltd.,
Tray & Heat Sealed
Packed with some of our favourite superfoods, at under 300 calories this incredibly healthy salad is even suitable for those on the 5:2 diet.
Once you have mastered the art of sushi rolling you can try any fillings you like!
1 hr 20 mins
Cook's Note To cut up a pepper with minimum effort, slice the top and bottom off, then cut a lengthways slit in one side – you can now “unroll” the pepper, and simply slice away the seeds and membrane. Cut the flesh into fine slices, then dice. Variation Add some chopped fresh mango to jazz things up a little.
Cook's Note Slightly bitter leaves such as curly endive are perfect for this salad. Try to buy salad leaves loose, rather than already packaged in bags, as they will keep for far longer.
Use really ripe avocados to give this soup a rich green colour. If you want to take it a step further, add some cooked lobster or flaky crabmeat, or perhaps one or two Dublin Bay prawns, to the garnish. The perfect cooling starter, this soup can also be served as a light summer lunch with a crusty baguette.
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