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AVOCADO Persea americana (Mill) of the family Lauraceae, Common Name: Avocado, Alligator Pear (English)

 

Avocados ripen in a few days at room temperature (faster if stored with other fruits such as apples or bananas, because of the influence of ethylene gas). Premium supermarkets sell pre-ripened avocados treated with synthetic ethylene to hasten the ripening process.  

 
  A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed. The flesh is prone to browning and turns brown quickly after exposure to air. To prevent this, lime or lemon juice can be added to avocados after they are peeled.
   
1. Avocado and Asparagus Salad recipe
  Ingredients  
     
  2 lb of asparagus.
2 medium avocados.
Juice and zest of 1 lemon.
2 tablespoons of olive oil.
2 tablespoons of fresh parsley.
1 tablespoon of fresh coriander.
1 tablespoon of white wine vinegar.
½ tablespoon of balsamic vinegar.
1 teaspoon of castor sugar.
1 teaspoon of fresh mint.
Salt and pepper, to taste.
 
     
  Preparation Instructions  
     
  Trim off the tough ends of the asparagus, then steam until just tender and bright green.

Plunge the asparagus into cold water to halt the cooking time and drain well. Set aside.

Peel the avocados then dice the flesh. Toss with the lemon juice and lemon zest, then add to the asparagus.

For the dressing, whisk the white wine vinegar, balsamic vinegar, olive oil, castor sugar, mint and parsley. Add salt and pepper to taste, then pour over the asparagus.

Toss lightly, then spoon into a suitably sized starsol bowl. Refrigerate, and then serve
 
   
 
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