How to keep avocados from ripening too quickly

Chef and cookbook author Amalia Moreno-Damgaard has advice on picking and storing avocados. She also shares recipes for Guatemalan, Mexican, and Nicaraguan versions of guacamole.

Related links:

Amalia’s cookbook

Amalia’s website

Amalia on Instagram

GUATEMALAN GUACAMOLE
Recipe by chef Amalia Moreno-Damgaard, AmaliaLLC.com

In a medium bowl, mash 3 ripe avocados to a chunky texture and add 2 tablespoons of freshly squeezed lime juice, 1 tablespoon shredded yellow onion. ½ teaspoon crumbled dried oregano, and ½ teaspoon kosher salt.

Mix well and serve.

NICARAGUAN GUACAMOLE

Recipe by chef Amalia Moreno-Damgaard, AmaliaLLC.com

1 diced ripe avocado, 2 peeled and diced hard-boiled eggs, 2 tablespoons minced yellow onion, 1 ½ tablespoons freshly squeezed lime juice, ½ teaspoon kosher salt.

Combine all ingredients gently in a bowl with a soft spatula. Serve as is or on a plate lined with lettuce leaves and tomato slices.

MEXICAN GUACAMOLE

Recipe by chef Amalia Moreno-Damgaard, AmaliaLLC.com

In a medium bowl, mash 2 ripe avocados to a chunky texture and add 2 tablespoons minced onion, 3 tablespoons chopped cilantro, 1 teaspoon minced serrano or jalapeño, 1 tablespoon freshly squeezed lime juice ½ teaspoon kosher salt.

Garnish with queso fresco and roasted chapulines (grasshoppers).