Few foods reach the same level of internet fame as bacon. The ones that do are about pure indulgence versus anything else. We’ve all seen our Facebook stream taken over by the cronut, right? Which is what makes the avocado so special.

It’s famous, but so much more. This popular fruit spent most of last year clogging up Instagram feeds simply smashed over a piece of toast. Of course, anyone who has indulged in this two-ingredient pleasure knows just how tasty a combination it is. So wonderful that food blogs everywhere jumped on the trend, as if they had discovered the avocado themselves. And honestly, whether you drizzle it with olive oil, sprinkle it with red pepper flakes, or throw a fried egg on top, there is no wrong way to enjoy avocado toast. Or an avocado for that matter. This superfood–bursting with nearly 20 essential vitamins and minerals–is as versatile as ingredients get.

Available all year round thanks to Mexico, avocados can be enjoyed as both a savory and a sweet. They’re also a great meat replacement for us vegetarians and vegans. If you’ve traveled outside the U.S., you’ve probably stumbled across avocado-chocolate milkshakes. If not, make one! They are super delicious. With so many culinary possibilities at hand, you should know the best way for selecting a ripe avocado.

Choose avocados with no dark or sunken spots on them. When ripe, these fruits are no longer rock hard, and give with just a little bit of pressure applied. But the avo shouldn’t be too soft, it should push back some.

Store unripe avocados on the counter. Once they are ripe, enjoy them immediately or place them in the fridge. They’ll hold there for about a week. On the off chance you cut into an avocado but don’t finish it, you can simply store the unused half in an airtight container with half of an onion. The sulfoxides from the sliced onion stop the avo from oxidizing (turning brown).

But with the tasty recipes I am about to share with you, I guarantee, there will be no leftovers. One of my favorites is this Coconut, Avocado & Lime Popsicles. These pops are the perfect introduction to the world of avo desserts. I’ve converted many a skeptics this way!

 Coconut, Avocado & Lime Popsicles

Coconut, Avocado & Lime Popsicles

If you’re looking for a new way to freshen up Easter brunch, then look no further than my Guacamole Deviled Eggs. A fun twist on this classic appetizer, these deviled eggs are almost too good looking to eat. Almost!

Guacamole Deviled Eggs.

Guacamole Deviled Eggs

And like I said, avocados make great milkshakes. And by milkshakes, I mean margaritas. My Frosty Avocado Margaritas are fresh, creamy, and bursting with flavor.

Frozen Avocado Margarita

Frozen Avocado Margarita

Remember, the possibilities are endless! So don’t you think it’s time you thought outside of the guacamole bowl?

About The Author

Jerry James Stone

Jerry James Stone is the creator of popular YouTube channel and blog Cooking Stoned. He is a professional food blogger having done work for the Discovery Channel and Whole Foods Market.

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