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Avocado
Most of us think of the avocado as a vegetable, but the "alligator pear" or
"butter pear" as it was known originally, is a fruit. Unlike other fruits, avocados are not
terribly sweet, have a creamy texture, and contain quite a bit of fat. The fat they contain is
monounsaturated, the type you want for a healthy heart. They are also high in potassium, fiber,
folic acid, vitamin E, as well as other minerals and phytochemicals that contribute to your health.
Avocado trees are tropical to subtropical that with some exception, are best adapted to relatively
frost-free areas. Mexico is the largest avocado producing country in the world. Commercial production
in the United States, the world's second-largest producer, is almost entirely limited to Florida and
California. There are also small amounts of avocados grown in Texas and Hawaii. The staggered growing
seasons of the different varieties in Florida and California means that you can find them almost year
round, with prices the lowest during the summer months.
Selection & Storage
Most avocados that you find at the market are hard and unripe because they are less likely to bruise
and spoil. When an avocado is rock hard, it needs a few days to ripen, but an avocado that yields
slightly to gentle pressure, is ripe. If pressing leaves a large dent, the avocado is overripe, but
suitable for mashing.
Hard, unripe avocados should be stored at room temperature and usually take three to six days to ripen.
Put avocados in a paper bag with an apple, banana, tomato, or pear, all of which give off ethylene gas,
which speeds up the ripening process. Never put hard avocados in the refrigerator because they will
never ripen. Ripe avocados will keep in the refrigerator for up to one week.
A good avocado will feel heavy for its size, meaning it has a lot of moisture. It should also be
unblemished without any breaking of the skin. Hass avocados will turn a dark green or black when
ripe, but other varieties such as the Fuerte, Zutano, and Reed, will stay a green color even when
ripe.
Preparation
To pit an avocado, cut it in half lengthwise until you reach the pit and gently twist the two halves
apart to separate them. The safest way to remove the pit is with a spoon. To peel avocados put the
halves, face down, and peel off the skin. If the flesh is very soft, scoop it out with a spoon. If
the skin is too tough to peel, use a paring knife. Slice as desired. It is recommended that you add
cubed or sliced avocado to a dish at the last moment to keep any discoloration to a minimum.
Tony's Tip
Once an avocado has been cut, sprinkle it with lemon or lime juice (actually any citrus juice
will work) to keep it from turning color. To keep guacamole from turning brown, add citrus juice to
it as well. Another method is to keep air away from the surface of the cut exposed avocado flesh or
prepared guacamole by putting plastic wrap directly on the surface of the cut fruit or prepared
guacamole before you store it in the refrigerator.
Tony's Favorite Recipe
Avocado Soup
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Varieties
California and Florida grow several varieties with skins that are bright green to black, some smooth,
some pebbly in texture, and range in size from a few ounces to several pounds. The California varieties
are considerably higher in fat, and thus creamier and more flavorful than the larger Florida avocados,
which contain more moisture, less fat, and thus, less flavor.
California Varieties
Bacon avocados are medium sized, oval shaped, and have a smooth, green, thin skin with a yellow-green
flesh.
Fuerte avocados have a thin, smooth,
dark green skin, a pronounced pear shape with a creamy and pale green flesh, that can weigh up to a
pound.
Gwen avocados are similar to the Hass in
appearance, taste, and texture, but are larger. Its skin remains green when ripe. The green skin is
pebbly and thick but pliable with a gold-green and creamy flesh.
Hass avocados are the most popular of the
California varieties, and are the year round avocado. They have a pebbly black skin when ripe, and
weigh about a pound. They average in size from medium to large and are oval shaped.
Pinkerton avocados are large sized with long
pear shapes, medium thick green skins with slight pebbling, and a flesh that is creamy and pale green.
Reed avocados are large and round, have a
thick green slightly pebbled skin with a buttery flesh.
Zutano avocados are large sized with shiny,
yellow-green skin, and pear shaped with a pale green light textured flesh.
Florida Varieties
Florida -grown cultivars are West Indian or West Indian x Guatemalan hybrids. The most important
in commerce are Booth8, Choquette, Hall, Lula, Monroe, Pollock and Simmonds.
Lula avocados are small to medium sized,
with a pear shape that sometimes includes a neck. The skin is almost smooth, and the flesh is pale to
a greenish-yellow.
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