Avocado 101
Jul-06-2011

Originally from south-central Mexico (aguacate) the avocado (Persea Americana) is considered a Native American plant. Ninety percent are produced in California.

How to Buy: Avoid dark blemishes or overly soft fruit. If overly ripe, flesh turns dark and loses its delicate flavor. Avocados are best when they give (or yield) slightly but are still firm. There are over 500 varieties; the top 7 are: Bacon (mid-winter), Fuertes (late fall-spring), Gwen Haas and Haas (year round), Lamb Haas (summer); Pinkerton, (winter), Reed (summer-fall); and Zutano (Sept-early winter). All have creamy flesh, are light creamy gold to green, have delicate to nutty taste, and vary from small to large.

How to Use: Best raw or with a sprinkle of lime or lemon or mashed into guacamole with salsa. Use ripe avocados within 2-3 days, or they will become overripe. Cut in half, remove the seed with a spoon, and slice, dice, or scoop out pulp to mash.

How to Store: Ripe fruit can be stored in the refrigerator uncut for two to three days. To store cut fruit, sprinkle it with lemon or lime juice, or white vinegar and place in an air-tight container in the refrigerator. If refrigerated guacamole turns brown during storage, discard the top layer, or store with parchment paper or plastic wrap in contact with the top to postpone browning.

Health Benefits: 20 essential nutrients: fiber, folate, magnesium, potassium, 13 vitamins, lutein and beta sitosterol (plant sterol) which helps maintain cholesterol levels. Avocados also contain 3 grams monounsaturated fats per serving.

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Posted by Ken at 12:00 AM - Link to this entry  |  Share this entry  |  Print