Avocado is more popular than ever, and you can find it in more dishes in more restaurants than at any time before. People love avocados, and for good reason.
They’re creamy, delicious, have a beautiful green color, and are the perfect addition to many dishes. They are also good for you! Avocados are full of healthy fats that lower bad cholesterol and pack a punch of potassium.
Even though restaurants are selling avocado toast like crazy and you can find avocados on every type of salad you can find, we’ve been eating avocados in Mexican restaurants for decades.
It’s found in a little dish called guacamole. You may have heard of it.
Are guacamole and avocado the same thing though? Isn’t it just the Spanish word for avocado? No, actually, they aren’t the same thing. Avocado is the main ingredient in guacamole, but there is a lot of other stuff going on to make that dish so tasty.
We’ve put together some helpful information on avocados and guacamole to help you know the difference.
Part of living healthily is eating the right foods. You want healthy whole foods that give you high-quality calories and plenty of vitamins along with them.
Avocados fit the bill. They’re full of monounsaturated fats – the good fats – as well as vitamin B, potassium, vitamin B6, vitamin E, and more.
Avocados do have a lot of calories, so you may not want to eat a ton of them every day, but they’re great in a meal because they are low in sugar and high in fiber.
They’ll keep your digestive system moving along nicely. It’s a great alternative as a snack as well if you’re inclined to reach for a candy bar when you’re hungry.
Studies on avocados show that they reduce arthritis and osteoporosis.
The folate contained in avocados may lower cancer risks in people who eat them. The vitamin E in avocados also wards off many diseases like diabetes and keeps inflammation low.
Avocados are a wonderful food, but one thing you should know is that they spoil rather quickly. You sort of need to get them at the perfect moment for the best experience.
Most of the grocery stores we go into sell them individually or by the bunch, and they’re usually just about ripe by the time you pick them off of the shelves.
If you cut into an avocado too soon, it will be too hard and almost crunchy. Getting it out of its peel will be tough.
And the hard thing about avocados is, once you cut them open, the ripening process almost freezes right where it is. The chances that it will soften further to the point where you can happily eat it are low.
On the other hand, if you wait too long to open an avocado, it will be brown inside, and the fibers grow quite thick to the point where the avocado becomes unappealing.
How can you know when the perfect time to open an avocado is? While there is no science behind this method, touching the avocado before you open it can help.
The avocado should give a bit when you press against the skin firmly. If it pushes in easily, it’s ready to open.
The avocado should have a dark, rich green color on the outside. If it is too light green or becomes dark to the point it’s almost black, then it’s probably not going to be the best time to eat it.
Avocados and guacamole aren’t the same things. Guacamole is a dish, and avocado is its main ingredient. There are a lot of different recipes for guacamole, but most of them include:
- A lot of avocados!
- Red onions
- Lime or lemon juice
When mixed all together, these ingredients become one of the most popular dips or dishes in the world.
Guacamole is served in Mexican restaurants all over the world right alongside the chips and salsa. Some fancier restaurants make it from scratch tableside.
Guacamole is a staple at most American backyard cookouts, and people make it as an appetizer for dinner parties everywhere you go.
How to Make Guacamole
Making guacamole is more art than science. People will argue about the right amount of each ingredient, but it’s really up to personal preference. However, here’s the basic rundown of how to make guacamole.
- Scoop some ripe avocados out of their peels and into a bowl.
- With either a fork or a spoon, start mashing up the avocados. Some people like to remove all of the chunks of avocado, and others like to keep a lumpy consistency. Up to you.
- Squeeze the lemon juice into the avocados to keep them green and add some acidity.
- Season with salt and pepper.
- Toss in some chopped onions, tomatoes, cilantro, and cumin according to taste.
Start eating some delicious guacamole!
Avocados are a fragile fruit. They don’t do super well sitting out for too long, and even putting them in the fridge doesn’t do much to keep them fresh. It helps extend their lifespan, but not for too long.
When you put your guacamole into the fridge or leave it out overnight on the counter, the first thing that will happen is the surface layer will turn grayish-brown. It’s still edible, but picky eaters won’t love the visual appeal of two-day-old guacamole.
One thing you can do, if that happens, is to scrape the top layer off of the guacamole. The avocados underneath should still have their bright, original color.
Adding a good amount of lime juice or fresh lemon juice into your guacamole will also help preserve its color and add some zest to the taste.
Avocados are a versatile food that goes great in guacamole and a ton of other dishes.
Start eating more avocados and find out why everyone loves them so much!