Avocado is often criticized for its high-fat content. It’s true, but the ones it contains are excellent for your health. And we love the little nutty taste of its creamy flesh.
It Is Full Of Fiber!
With nearly 7 g of fiber per 100 g, the avocado regulates transit and blood sugar and acts as an appetite suppressant (we think of it in case of cravings).
What Varieties Of Avocado Do We Consume In France?
Hass, with a buttery flavor, is the most famous. Its thick, grainy skin protects it from shocks and facilitates its conservation. The Fuerte, pear-shaped, has smooth, thin and green skin. He is more fragile. Where do they come from? The Aztecs were already eating avocados! Those on our shelves generally come from Spain, Greece, Israel, Mexico or South Africa.
You can also find French avocados produced in the French overseas departments and territories and Corsica. They are preferred. Once picked, the avocado continues to ripen…all the faster when placed near bananas or wrapped in newspaper. When the Hass avocado matures, it changes from green to purplish-brown. A slight suppleness near the peduncle indicates that it is ready to be eaten.
What Are The Benefits Of Avocado On The Body?
With nearly 7 g of fiber per 100 g, the avocado regulates transit and blood sugar and acts as an appetite suppressant (we think of it in case of cravings). Its detox action is reinforced by its potassium content, stimulating kidney function and limiting water retention (did you say “cellulite”?). Add to that vitamin E against cellular aging, and you get a perfect health and beauty fruit! Avocado contains lutein, an antioxidant beneficial for the eyes’ health, preventing them from oxidative stress and macular degeneration.
It’s good fats and phytosterols contribute to the protection of the cardiovascular system. It also contains glutathione, an antioxidant that promotes the elimination of toxins (heavy metals, pesticides, etc.). Admittedly, the avocado displays nearly 14 g of lipids per 100 g (the secret of its melting). But to sulk it because it is caloric is to make him a nasty lawsuit. Its fatty acids, primarily unsaturated, are beneficial to us.
Six Tips For Anyone Who Loves Avocados!
- As it oxidizes quickly, work it with stainless steel utensils. Once opened, sprinkle it with lemon juice, lime juice or vinegar.
- Prepare it at the last moment. Failing this, keep it by covering it or closing the container in which it is located with an airtight plastic film that isolates it from the air.
- Once cut, if the flesh adheres to the pit, separate the two halves by gently rotating them in opposite directions to remove them more easily.
- To easily remove the skin, roll the avocado between your hands for a few seconds to warm and soften it.
- Do not boil it: it will become bitter. If you have to introduce it into a hot preparation, wait until the last moment.
- How to keep a lawyer properly? Two or three days in the bottom of the refrigerator if it is ripe. Up to five days at room temperature, if still a little firm. If it is too hard, wrap it in a newspaper or place it in a fruit bowl with apples or bananas: the ethylene they emit will help it ripen. Freezing only does a little for it if it’s pureed and lemony.
Avocado: What Are The Different Ways To Cook It?
We melt for its creamy flesh with a buttery taste and its “good fat”, which does us good. Sweet or pan-fried, raw or cooked, the avocado surprises us in these recipes that are as beautiful as they are good!
- Raw, with as little oil as possible (beware of avocado in a vinaigrette!), but still lemony.
- In strips in a salad. It is mixed in a cold soup with lemon, small onions, unsweetened condensed milk or almond milk.
- In guacamole, on a slice of bread or placed at the bottom of a verrine with diced salmon or crab crumbs and fresh cream.
- In a spicy Creole retail to accompany grilled meat and fish.
- A sweet version can be incorporated into a fruit salad, mixed into a raw compote with banana, pineapple and honey or enjoyed in a milkshake mixed with vanilla ice cream.
How To Make A 100% Veggie Pizza With Avocados?
For 4 – Preparation: 15 Minutes – Without Cooking
Ingredients: 4 pita bread, flatbreads or tortillas – 20 cl of tomato sauce with basil – 100 g of ricotta – 2 avocados – 1 red onion – 12 cherry tomatoes – 6 pink radishes – 3 tbsp. Tablespoons of mixed seeds (squash, pine nuts, chia, sesame…) – A few small dried peppers (optional) – Flat-leaf parsley – Salt, pepper.
The Preparation :
- Brown the seed mixture for a few moments in a non-stick pan without letting them blacken. Cut the avocados in 2, remove the pits and cut the flesh into strips.
- Cut the radishes into thin slices and the cherry tomatoes into quarters. Peel and chop the red onion.
- Mix the tomato sauce with the ricotta, salt and pepper. Spread a little sauce on each bun, and harmoniously arrange slices of avocado, quarters of tomato, slices of radish and red onion.
- Sprinkle with seeds and chopped parsley (optional: peppers). Serve immediately (so as not to let the tomato sauce soak the bread).
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