Avocados are a wonderful treat, full of so-called “good fats” and other nutrients, and delicious in all kinds of dishes. But once they’re cut — or mashed — it can be hard to keep them green. They oxidize, like cut apples. And it’s hard to just plain keep them, once they’ve decided to ripen. They can go bad pretty fast.
With avocado crops booming — and with Cinco de Mayo on the horizon — I’ve got a Continue reading