Avocados and Other Frugal Produce Tips
“By sowing frugality we reap liberty, a golden harvest.” — Agesilaus
I love avocados, but avocados are expensive. Typically, they cost $.99 a piece at my neighborhood produce market. They are over a dollar at my grocery store. I never buy them there unless on sale.
Because I enjoy them I can justify the expense, but the bigger challenge is eliminating waste. What do I mean by waste? Well, unless you’re making guacamole or belong to a family that’s greater than two people, it’s unlikely you’ll use up the whole avocado in one serving.
I like avocado slices on sandwiches but at least half of the avocado turns brown before I’m able to consume it. So I went on a Google quest to find the best tip for preserving them and therefore saving a little money in our food budget. Here’s the skinny on storage from Better Homes & Gardens:
- Keep very firm avocados at room temperature until they soften.
- To speed ripening, place the avocados in a brown paper bag or next to other fruit.
- Refrigerate ripe avocados and use them within a few days.
- Never freeze avocados; freezing them ruins their texture.
- When you plan to use only half an avocado, save the half that contains the pit. Wrap it tightly in plastic wrap and
- refrigerate. These steps slow browning.
The key is to “wrap it tightly” so don’t just place it in a plastic baggie in the refrigerator. This doesn’t work. What turns peeled and sliced avocado brown? According to HGTV, “It’s the presence of air, which allows its enzymes to begin their work of breaking down the exposed flesh.” The baggie only works if it’s of the vacuum seal variety, but if air seeps in, then it will be brown the next day and likely have to be tossed in the trash.
Some sites suggest squirting lemon or lime juice, but this doesn’t really help with an avocado. Your best bet is plastic wrap pressed firmly on its flesh and then refrigerate. Then best to eat it the following day. No need to twist my arm… you can be assured I’ll eat it.
Produce in general is expensive so follow these tips:
1. Shop farmer’s markets and produce stands.
2. Buy fruits and vegetables in season.
Want to know what’s in season? The FoodNetwork.com provides a user-friendly produce guide that’s clickable by season. They write, “While many fruits and vegetables are available year-round, most are at their peak during specific seasons. You’ll find the tastiest nectarines in the summer for example, while fiddlehead ferns are generally sold during the spring. With so much delicious produce to choose from, it’s hard to figure out what to eat when.” Their helpful produce guide lists each season’s best options, so now you’ll know!
I have found that if I leave the skin on the half I am not using & carefully cut off just what I need & then either wrap in plastic and/or put in a small tupperware, it’ll be ok for a few days. Albeit the side that is “open” sans skin is brownish but if I cut it right the first time there isn’t much to use there anyway.
I am an avocado freak too and can’t stay away…
There’s an interesting discussion thread going on in the Get Rich Slowly forums on buying organic vs conventional produce:http://www.getrichslowly.org/forum/viewtopic.php?t=77
An option I’m thinking of exploring, based on that discussion, is Community Supported Agriculture. You pay annually and get a weekly share of whatever the farm harvests. More info and a searchable database: http://www.localharvest.org
Another way to tell what’s in season is to see what is cheaper than usual. This only works for produce you get on a regular basis and for which you are thus familiar with the usual price.
At one of the stores in my town, this is very extreme–whatever is in season is cheaper there than at any other store, and whatever is out of season looks really, really bad!
I’ve also heard that it’s easy to grow an avocado plant from the pit in a pot indoors. I don’t know how long before you get the fruit, or if you can if you’re growing it indoors.
I always put a little vinegar on the avocado half before I wrap it up – I’m not sure if there is a sound scientific basis for that – and then cut off the thin brown layer when get it back out.
Mmm….avocados. I actually don’t remember the last time I’ve ever only used half of one. 🙂
I do use the lime-trick, though, to keep it from browning as I first cube it and to keep it green afterwards. It isn’t so much of a trick, I suppose…as i like just sprinkling on lime, a bit of salt, and eating it plain that way.
$.99! I would love to pay .99 for an avocado! Up North the regular price is$2-$3. A good sale price is $1.49, or $5.99 for a five-pack at Costco.
I also cut off the brown layer of the second half.
A thin swipe of mayo on the exposed edge of the avocado can also help seal out air to slow browning.
My mom used to spread a very thin bit of mayo on top of a fresh batch of guac to keep it bright green until company arrived. Then she would stir it in as she put it on the table… so I’m thinking it would work on the edge of the half (with pit and skin) that is saved for another day.