ll bet you thought this sinfully rich, silky smooth, melt-in-your mouth food was a vegetable. You would be wrong.
The avocado is a fruit.
Its skin can be smooth or pebbled and its shapes resemble pears. In some areas it has been called an “alligator pear” because of that rough texture and shape. It can weigh a few ounces to several pounds depending on the variety. Colors range from glossy bright green to black. Its large, round pit is surrounded by a rich pale yellow-green flesh.
Who wants to have a Super Bowl party, or any party for that matter, without that luscious guacamole dip?
No matter what time of year you plan your party, avocados will be in the grocery store. Avocados are available year-round because of the staggered growing seasons of the different varieties grown in California and Florida. Generally, California fruit peaks in spring and summer while Florida’s season goes from June through March, peaking in October.
The California Avocado Commission tells us that Cinco de Mayo is the top holiday for avocado consumption with July 4 and Super Bowl Sunday coming in second and third.
It takes about 26 million avocados to prepare the estimated 13.2 million pounds of guacamole consumed on Super Bowl Sunday.
Avocados are not only a healthy food to eat, and a great natural beauty product for your hair and skin. Massage avocado onto your scalp to rejuvenate your hair, giving it a luminous look, or spread it over your face for a soothing mask.
HISTORY
Avocados originated in south-central Mexico sometime between 7,000 and 5,000 BC. But it was several millennia later that they were cultivated. There is evidence that avocados were cultivated in Mexico as early as 500 BC. They were grown from the Rio Grande to central Peru before the Spanish explores came onto the scene.
Some sources have suggested that Hernando Cortez was the first European to discover the avocados in the New World when he rode into Mexico City in 1519. However, another Spanish conquistador, Martin Fernandez de Enciso, mentioned the fruit in his book, “Suma de Geografia,” published earlier in the same year in Seville, Spain.
Avocados were a favorite food of the Aztecs, who considered them a sexual stimulant and, therefore, forbidden fruit. However, scientists can neither confirm nor deny that this delectable fruit is actually an aphrodisiac.
Another 300 years passed before the avocados were successfully introduced as a commercial fruit in North America.
Henry Perrine planted the first avocado tree in Florida in 1833.
In 1871, the first successful introduction of avocado trees in California was made by R. B. Ord of Santa Barbara, who brought the trees from Mexico.
Avocados did not become a commercial crop until the early 1900s. In 1925, Rudolf Hass, a postal worker from La Habra, Calif., planted the seeds that grew the tree that eventually produced the most popular California avocado. He patented the Hass variety in 1935. Every Hass tree growing today descended from that original tree. The old tree died of root rot and was cut down in September 2002.
Most consumers, except those in California, Florida and Hawaii, shied away from this strange-looking fruit. Finally, in the 1950s avocados became popular in salads and consumption grew.
Today about 43 percent of U.S. households consume avocados. About 70 percent of avocados are purchased in the West because of its high Hispanic population. Avocados are a staple in Mexican cuisine.
Today, California is the No.1 producer of avocados in the United States, supplying 95 percent of the nation’s crop, 85 percent of which is the Hass variety. San Diego County is the Avocado capital of the United States, producing 60 percent of all the avocados grown in California.
While avocados are grown all around the globe, Mexico is the top producer.
SELECTION AND STORAGE
If you want to slice the avocado immediately, pick a fruit that yields slightly to gentle pressure. If pressing the fruit leaves a small dent, it is too ripe to slice, but is ready to mash. If pressing leaves a large dent, the avocado is overripe and the flesh will be darkened and spoiled.
Avocados never ripen on the tree. Hard fruits that you buy will ripen at room temperature within three to six days. If you want to speed up the process, put them in a paper bag with a tomato, apple or banana.
Never put hard avocados in the refrigerator. They will never ripen. Ripe unpeeled avocados will keep in the refrigerator up to three days.
PREPARATION
To pit an avocado, cut it lengthwise all the way around the pit and gently twist the halves apart. Tap the blade of a heavy knife into the pit and twist gently to release from the flesh. To skin and slice, place the halves face down and peel off the skin. If the flesh is too soft, scoop it out with a spoon. If the skin is too tough to peel easily, use a paring knife to score it into strips. Cut the fruit into slices or chop into chunks.
The flesh of avocado will turn dark within minutes when exposed to air. The flavor isn’t affected, but the dish doesn’t look very appetizing. To delay the darkening, rub the slices with lemon or lime juice and mix the juice into your guacamole dip.
Also, wrap the cut halves tightly in plastic wrap and cover bowls of mashed avocado.
VARIETIES
There are about a dozen varieties grown in the United States.
California avocados are generally Guatemalan varieties. They include the Hass, the Fuerte and the Reed. They have the thick pebbly skins and a higher oil content with a richer, creamier taste than the Florida varieties.
Florida avocado varieties are generally from Mexico. They have smooth skin and can grow to be very large. They contain less oil and are more watery in consistency. Mexican varieties include Bacon and Zutano.
Here are four of the most common varieties grown in the United States.
Fuerte
An established favorite that is harvested late fall through spring, the Fuerte is the original high-quality California avocado.
Description:
Pear-shaped
Medium seed
Peels easily
Great taste
Size: Medium to large fruit, ranging from 5 to 14 ounces
Appearance:
Smooth thin green skin
Creamy, pale green flesh
Ripe characteristics:
Skin remains green
Fruit yields to gentle pressure when ripe
Hass
The year-round avocado is distinctive for its skin that turns from green to purplish-black when ripe. The Hass is the leading variety of California avocado and has an excellent shelf life.
Description:
Oval-shaped fruit
Small to medium seed
Easy peeling
Great taste
Size: Full range from average to large, 5 to 12 ounces
Appearance:
Pebbly, thick but pliable skin
Pale green flesh with creamy texture
Ripe characteristics:
Skin darkens as it ripens
Fruit yields to gentle pressure when ripe
Reed
The summertime variety is a large, round fruit available in the summer months and early fall.
Description:
Round fruit
Medium seed
Easy peeling
Good taste
Size: Medium to large, ranging from 8 to 18 ounces
Appearance:
Thick green skin with slight pebbling
Buttery flesh
Ripe characteristics:
Skin remains green
Fruit yields to gentle pressure when ripe
Zutano
A season opener recognized by its shiny, yellow-green skin, the Zutano is one of the first varieties harvested when the season begins in September and is available through early winter.
Description:
Pear-shaped fruit
Moderately easy to peel
Light taste
Size: Average to large fruit, ranging from 6 to 14 ounces
Appearance:
Shiny, thin yellow-green skin
Pale green flesh with light texture
Ripe characteristics:
Skin retains color when ripe
Fruit yields to gentle pressure when ripe
Source: California Avocado Commission
Bacon, avocado and cheese omelets with tomato salsa
2/3cup finely chopped seeded tomato
2tablespoons finely chopped red onion
1pickled or fresh jalapeno chili, or to taste, seeded and minced
2tablespoons minced fresh cilantro
1tablespoon fresh lime or lemon juice
4large eggs
2tablespoons water
1tablespoon unsalted butter
3slices of lean bacon, cooked and crumbled
1small avocado
1/2cup coarsely grated Monterey Jack (about 2 ounces)
In a small bowl stir together the tomato, the onion, the jalapeno, the cilantro, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
In an 8-inch skillet, preferably nonstick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides. Pour in half the egg mixture, tilting the skillet to spread the mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner and serve the omelets with the salsa.
Makes 2 servings.
Recipe from “Best of Gourmet”
Chunky guacamole picado
1/2small sweet onion, finely chopped
1fresh hot green chili (serrano or jalapeno), stemmed, seeded and finely chopped (adjust to your personal tastes)
1ripe, medium-large tomato, cored and finely chopped
1clove garlic, peeled and finely chopped
10fresh cilantro leaves, chopped
3ripe medium-sized avocados
1/2teaspoon salt or to taste
Juice of 1/2 lime
Mix the finely chopped onion, chilies, tomato, garlic and cilantro in a medium-sized bowl.
Cut around the lengthwise to the seed, then twist the halves in opposite directions to separate. Remove the seeds and discard. Scoop the avocado flesh from the skin, pour in juice and sprinkle with . Mash together with a fork to a lumpy consistency. Add the previous onion and vegetable mixture and mix to a chunky consistency.
Immediately cover the guacamole with a sheet of plastic wrap, pushing the wrap down to contact the entire surface of the guacamole to inhibit browning. Refrigerate 1 to 2 hours to let flavors blend.
To serve, place in a decorative bowl and garnish with your choice of chopped onion, cilantro, halved cherry tomatoes, and/or crumbled Mexican, or farmer’s cheese. Use as a with tortilla chips or as a with or other dishes.
Makes about 3 cups, serving 6 as an appetizer, 12 to 15 as a dip.
Recipe from Peggy Trowbridge, www.homecooking.com
Avocado pocket sandwiches
1avocado , halved and peeled
1/2cup chopped cucumber
1/2cup chopped carrot
1/2cup chopped cauliflower
1/2cup sliced mushrooms
1/2cup cubed Monterey Jack cheese
1/4cup bottled Italian dressing
4pita breads
1teaspoon lemon juice
1/2cup chopped tomato
Dice half the avocado. Reserve other half. Gently toss diced avocado, cucumber, carrot, cauliflower, mushrooms, and cheese with Italian dressing. Slit pita breads and separate halfway around by pulling edges apart to form a pocket. Fill each with 1/4 of the mixture. Mash remaining avocado with fork and stir in lemon juice and tomato. Spoon 1/4 into each sandwich.
Makes 4 pocket sandwiches.
Recipe from “Los Angeles Times California Cookbook”
Green goddess dressing
2cups mayonnaise
1-2tablespoons anchovy paste
1cup sour cream
1 1/2teaspoons spice blend or seasoned salt
3tablespoons finely chopped parsley
3-5cloves garlic, minced
1/2medium onion, minced
1/2teaspoon dry mustard
1tablespoon tarragon vinegar
1/2teaspoon whole celery seeds
1/2teaspoon thyme
1/2ripe avocado, mashed
1/2teaspoon Worcestershire sauce
Few drops green food coloring
Combine mayonnaise, anchovy paste, sour cream, spice blend, parsley, garlic, onion, dry mustard, vinegar, celery seeds, thyme, avocado, Worcestershire and food coloring in blender container. Blend until very smooth.
Makes about 31/4 cups.
Recipe from Velvet Turtle Restaurant chain, California
Turkey salad in mango chutney mayonnaise
Mayonnaise:
1/3cup plus 1 tablespoon mayonnaise
3tablespoons chopped mango chutney
2tablespoons fresh lemon juice
1teaspoon snipped fresh chives
Salad:
3cups bite-sized or thinly sliced cooked turkey or chicken
3tablespoons raisins or currants
1cup red or green seedless grapes, cut in half
1tablespoon butter
1/3cup slivered almonds
Assorted greens (such as watercress, red leaf lettuce)
1ripe avocado, peeled and thinly sliced
Prepare the mayonnaise: In a small bowl, mix the mayonnaise, chutney, lemon juice and chives.
Prepare the salad: In a large bowl, mix the turkey, currants, and grapes. Gently fold in the mayonnaise. In a small skillet over moderate heat, melt the butter. Saute the almonds until lightly golden, about 4 minutes, stirring often so they don’t burn, and drain on paper towels. Toss the almonds into the turkey salad. Place the greens on a serving plate. Put the turkey salad in the center and fan the avocado slices around it.
Makes 4 servings.
Recipe from “Leftovers” by Kathy Gunst
This soup can be eaten hot or cold accompanied by some baked, not fried, tortilla chips.
Avocado soup
2ripe medium avocados
1teaspoon Kosher salt
2cups de-fatted chicken stock
Pinch cayenne pepper
2cups 1 percent low-fat milk
1tablespoon chopped fresh chives or cilantro for garnish
2teaspoons lemon juice
1tablespoon dry vermouth
Halve avocados and scoop out flesh into a blender or food processor. Add stock and blend until smooth.
Put in mixing bowl (or heavy-bottomed saucepan if serving hot) with remaining ingredients. Blend well.
If serving hot, heat gently to a simmer while stirring. Taste for seasonings and adjust.
If serving cold, chill several hours, then taste for seasonings. Sprinkle with chives or cilantro.
Makes 6 servings.
Cooking tip: As strange as it may seem, 1 percent milk is actually creamier than 2 percent milk, which has more fat. The reason is that 1 percent milk has more milk solids. So save the fat and use 1 percent when you can.
Recipe from Tony Tantillo, The Fresh Grocer
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
