The best way to ripen the fruit is to store it in a brown paper bag at room temperature or wrap it in newspaper - the Sunday Times, of course. To speed up the process, add a ripe banana or apple.
Some say storing an avocado buried in cake flour ripens the fruit quickly. The difficult part is remembering it's in the flour!
AVO AND MOZZARELLA SALAD
Serves: 2
Ingredients:
1 large avocado
a handful of rocket
1 large tomato
15ml (1 tbsp) of pitted black olives
6 baby mozzarella balls or cubes
10 ml (2 tsp) balsamic vinegar
20ml olive oil
pinch of salt
pepper
pinch of mustard powder
Method:
1) Peel and slice the avocado and place in a serving dish with the rocket, a large tomato cut into wedges, the pitted black olives and , baby mozzarella balls or cubes.
2) Make up a dressing of balsamic vinegar, olive oil, salt and pepper and mustard powder.
3) Mix together well and pour over the salad, tossing lightly just before serving.