Hass avocado, from Kathryn This tip, another Mexican one, also includes using the pips: If you’re left with half an avo, leave the pip in; or if you’ve scooped out a couple of avos for a guacamole or dip, put the pips into the mix until ready to serve. This keeps the fruit looking green and fresh, even outside a fridge. By Tony Hall
Left wing commentary from the heart and the head