The avocado is an incredible fruit — versatile, tasty, healthy — but until recently I had no idea how to choose a good one or how to store it once I got home.

Here are a few tips I gathered from the produce manager at my local supermarket to help pick and store the perfect avocado:

• Is it RIPE? Check the little stem on top; if it pulls away easily and it is green underneath then you have a ripe avocado in your hands.  If it is brown under the stem, it’s overripe.  If the stem doesn’t pop right off, then it needs a day or two to ripen.

• Not ripe but you need it NOW? Bake it for about 10 minutes at 300°.
  Peel, slice and toss in a baking dish with a bit of salt and lemon juice.

• Need to make it ripen FASTER? Use the old brown paper bag trick.  Place it in a brown bag with an apple or banana and close it tightly.  The ethylene gas from the fruits will speed up ripening.

• You need to store and make an avocado last LONGER? Storing an avocado in the refrigerator will slow down the ripening process.  Store leftovers in airtight containers (I like Ziploc Vacuum Seal Bags).  Rub the cut side with lemon or apple cider vinegar or store the avocado with half a cut onion.

Did You Know: Research suggests that the monounsaturated fatty acids found in avocados help reduce belly fat.

Try this simple and delicious swap:
Instead of strawberry jam and butter; top your whole grain toast with avocado mashed with a bit of lime juice, sliced fresh strawberries and a drizzle of honey.