This beautiful fruit, the avocado, is being a problem to get it in good condition to be consumed here in Portugal by now. Or it is very mature with black spots or it is still very green. To choose the avocato, I buy the avocado green without being creased and is stored somewhere it will be protected so it doesn't become creased. With each passing day it will become dark and softer, and I'll groping it every day to feel its state of maturity, less hard . Until that day comes till we feel the avocado is good enough to be opened.
However, it is not alway in good condition when we open it. Sometimes it is not all in good state and ready to eat. Often the avocado does not ripen evenly and there are times when the avocato has some dark and damaged areas because it has been hit during storage and so it isn't completely green has it should be. Here in Portugal, we are getting avocados import from Peru right now, and it has been very difficult to find avocados in good condition to consume.
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