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Here is what you’ll need!
4 HACKS FOR ANY AVOCADO LOVER
Check under the stem (remove and look). Bright green means it’s ready, Yellow means it’s under ripe Dark brown means it’s overripe
Speed Up Ripening Process
Place it in a paper bag with bananas and apples.
Wrap in aluminum foil, put it in the oven at 200ºF for 10 minutes – 1 hour depending on how hard it is. Allow it to cool before eating.
3. Freeze & Save Them
Mash avocado, add 1 tsp of lemon juice for every avocado mashed. Spread mixture evenly in an ice cube tray and freeze until ready to use or up to 3 months.
Halve an avocado, brush the flesh of each half with lemon juice then freeze whole in a ziplock bag, good for up to 3 months. When ready to use, remove from freezer and allow to thaw for about 15 minutes, then peel the skin off and avocado is ready to use!
4. Regrow Them!
Remove the pit from an avocado.
Rinse and dry.
Put 3-4 toothpicks at the widest part of the pit.
Suspend the pit over a glass of water with the pointed end of the avocado pointing up. Water should cover about an inch of the pit.
Put in a warm place for about 2-6 weeks. Make sure to keep the water level constant.
During that time, roots and a stem should sprout.
When the stem gets to be about 6 inches long, cut it in half. Then let the stem grow leaves again and transfer the little seedling to a pot with loose, sandy soil. Leave the top half of the pit out of the soil, while covering the roots and bottom half of the pit.
Lightly water it frequently and make sure it gets plenty of sunlight.
To help the plant grow bigger, take off the newest top leaves when a new stem grows.
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