This fruit has conquered the palates of many Poles in recent years. It is not only tasty, but also healthy. It contains potassium, copper, phosphorus, magnesium and iron, as well as vitamin A, C and E. It is also a source of folic acid and large amounts of polyunsaturated omega-3 and omega-6 fatty acids. What to do with immature avocado? Here is a patent that you don’t have to wait a few days.
What to do with immature avocado? This patent is brilliant. The fruit will be ready to eat in 10 minutes
Many people buy immature fruits in the store, and then put them off to make them softness and taste. To speed up this process, you can put them next to it and apples. They secrete ethylene, i.e. a vegetable hormone that regulates fruit growth and development, and also accelerates ripening. An even faster trick is to throw the avocado into a paper bag with an apple and banana and place it in a warm place and a dry place. The fruit stored in this way will get soft even in 24 hours.
However, if you don’t have the whole day, try this trick. Wrap the fruit with aluminum foil and insert it preheated to 90 degrees oven. Within 10 minutes, the avocado should get soft, but it is worth checking its condition on an ongoing basis so as not to “bake” too much.
Can you eat immature avocado? Better not do it
The immature fruit does not impress with its taste, because it is hard and bitter, but these are not the only reasons why it is better to avoid eating it. Eating such can cause digestive troubles such as diarrhea, abdominal pain or nausea. Remember that the perfect fruit should not be too soft or too hard, and its flesh should have a light green color and creamy consistency. Do you like avocado? We invite you to participate in the poll and commenting.
Thank you for reading our article.
We encourage you to observe us in
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
