3 large ripe avocados, pipped and skinned
3 cloves of garlic, finely chopped
1½ t (7,5 ml) Ina Paarman’s
juice of half a lime or lemon
Select avocados with dull, matt-looking skins. Pear-shaped avocados should have fat necks and feel heavy for their size when weighed in your hand. To speed up ripening, wrap avocados up in newspaper with a ripe apple or banana and store in a dark cupboard. The fruit releases ethylene which accelerates the ripening process of the avocados considerably.