Young avocados start off hard and uninviting. They spend weeks maturing until they reach the perfect moment of edibility. It's a fleeting culinary highlight! Spread them on toast or use in sushi. But be quick, as the ripe phase doesn't last long. Soon, they turn into a sad, squishy mess, like a ghost haunting your salad bowl.
To use these mini skeleton avocados, first check if they're ripe by gently pressing them. If they give a little, they're ready. You can slice them and put them on toast for a healthy and delicious breakfast. They also work great in sushi or as a topping for salads. When it comes to storage, keep unripe avocados at room temperature. Once they're ripe, you can store them in the fridge to slow down the spoiling process. Be aware that the ripe period is short, so try to use them up quickly. If you have leftover avocado, sprinkle some lemon juice on it to prevent browning.
