Best Avocado Recipes

There's nothing in the world quite as delicious as a perfectly ripe avocado — and there's nothing quite as disappointing as one that's too hard or too squishy! Unless you're an avo master, you might struggle to find them when they're at their best. Here are some of our tips to make every meal a success:

The touch test: Go on, give that avocado a little squeeze! Don't be too heavy-handed with it, though. A perfectly ripe avocado will gently yield to the pressure of your fingertips. It shouldn't feel mushy or squishy, which means it's overripe. If it's hard to the touch, it's not ripe yet.

The stem test: Your avo feels ready, but are you sure? Pull off the stem. If it's hard to pull it off, your avocado isn't ripe yet. If it comes off easily and the flesh inside is bright green, then it's time to eat! Why not go for our black bean and avocado-loaded tortillas with Greek-style cheese?

Ripening your avocado: Don't put an underripe avocado into the fridge, as it will never get softer. Instead, store it in a paper bag. If you want it to ripen in a hurry, slip a banana alongside it. Bananas release an enzyme that encourages other fruits to ripen faster. Just don't leave it too long, or it'll turn to mush.

Keeping that bright green colour: Got half an avocado left over in the fridge? Wrap it with cling film over the top, as close to the flesh as possible. This will help preserve the colour. As soon as it's exposed to air, it will start to turn brown. Remember that the brown colour doesn't mean it's gone off — it just won't be so Instagrammable.