I prefer to pick the Avocados green so that I can use them for guacamole when they are just at the perfect stage of ripeness, which for me is when they are totally black on the outside and just a bit soft to the squeeze. I have come across some Avocados though that are still green when they turn ripe so the softness is more of a sign of ripeness than the color.
The tree that we picked from must have had more than a hundred large Avocados hanging from its branches, some of which were hiding among the largish leaves. The branches of the Avocado tree break easily so it is important to remove the fruit carefully so as not to break the branches.
When I make guacamole I use...
- three Avocados
- half of a small lemon
- 1 tablespoon of onion powder or finely chopped onion
- 1/2 teaspoon of cilantro
- 1-2 tablespoons of Taco seasoning