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Super Bowl Sunday is the biggest day of the year for avocado consumption, when Americans consume over 49.5 million pounds of the creamy green fruits. It's also a big day
for California, whose producers account for 95% of the national avocado crop.
Avocados are technically classified as a type of berry, growing natively from flowering trees in Mexico and Central America. There are hundreds of types of avocados, but only a few are grown commercially. Hass avocados are the most common for the reason that they are produced year round, unlike other, strictly seasonal varieties. All avocados have a green or yellowish interior that is creamy and soft when ripe. Like bananas, avocados ripen off the tree after being picked by hand to avoid bruising. Unripe avocados are extremely hard, but they will ripen within several days of being picked. A ripe avocado will yield to slightly pressure on its skin. The skin of hass avocados will turn from green to black when they are ripe, though such an obvious color change is not present in all varieties of the fruits.
While avocados do have a relatively high fat content, with approximately 25 grams per fruit, it is mostly monounsaturated and entirely cholesterol free. They are high in potassium, folate, vitamin C and fiber, in addition to many other vitamins and minerals. Avocados are vital for traditional (and delicious) guacamole and make great additions to salads, but can be used in a wide variety of recipes, such as:
- Avocado Cake
- Avocado and Goat Cheese Crostini
- Tuna Ceviche
- Mango Avocado Shrimp Cocktail
- Chipotle Guacamole (a big batch for parties)
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3-12-2006 @8:19AM elaine said... how do i fan avocados?
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1-30-2006 @2:16PM Brian Preston-Campbell said... Great info! I never knew avocados were in the berry family. I wonder if the sapote is as well, may make for some good research. I know my 18 month old son has eaten a half an avocado every day for the past year and he's already smarter than I am!
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1-30-2006 @5:17PM Huffy said... Your son is a "man" after my own heart! 'Cados are chock-full of good fat, too; his body, as well as his brain, will benefit from his "berry" consumption.
I usually eat at least half an avocado each day, and oftentimes more. Happily, I can purchase them year-round at our local farmers' market; my vendor's carrying the Bacon variety right now.
Huffy
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2-01-2006 @2:21PM Debbie said... I am an avocado grower and can tell you that the avocado is a super fruit, packing more potassium then even a banana! And the good fat is defintely a plus for children who require fats to develop proper brain growth. Check out our site to buy, or www.avocado.org for recipes and information!
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2-01-2006 @2:45PM teresa said... i love this fruit!!!! i only wish they were available in my area all the time. :(
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2-01-2006 @3:22PM SHIRLEY said... I LOVE QUACAMOLE BUT NO MATTER HOW MUCH LIME JUICE I PUT IN IT, IT WILL TURN DARK EVEN INSIDE A CLOSED CONTAINER. I HAVE EVEN USED SOUR CREAM MIXED IN THAT I HEARD WOULD HELP THE PROBLEM....NOT! AT LEAST NOT FOR ME! ANY SUGGESTIONS?
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2-01-2006 @3:33PM wendy marsh said... So glad to hear so much good news about avocados. Who knew something so delicious could be so good for you!
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2-01-2006 @3:46PM Howard said... I love avocados, but they sometimes get a little pricy here in San Antonio.
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2-01-2006 @3:47PM Howard said... I love avocados, but they sometimes get a little pricy here in San Antonio.
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2-01-2006 @3:47PM Howard said... I love avocados, but they sometimes get a little pricy here in San Antonio.
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2-01-2006 @3:59PM Donna S. said... Hi...
I have a great recipe for guacamole that includes
a little mayo in it...the recipe has you put the mayo
in a layer on top of the other mixed ingredigents...
(which includes lemon juice)..You spread it over the
top like frosting sealing the guacamole to the edges
of the container blocking out all air.
Just before serving you mix it all together and it
still has it fresh green color. I've even stirred up
the leftovers if it hasn't been out too long and put
a thin layer of mayo over it and saved it that way,
stirring the mayo in again the next serving.
What i've found works the best though, is devid-
ing the dip into seperate containers with the mayo
on top of each one and just putting one bowl out at
a time. The second one is all ready to serve except
stirring it all together when you need it.
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2-01-2006 @4:00PM Leo Cabrera said... Do you know that in the Philippines this avocado is mainly used for desserts.Ex:Avocado shake or ice cream.What could be more healthier eating in just mixing light milk and sugar substitute,mixed with blended avocado!
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2-01-2006 @4:02PM joe said... Shirley,, Nothing that I know will completely keep avocado or Guacamole from turning dark. The secret is to keep oxygen (air) away from the cut fruit or sauce. Try putting a piece of plastic wrap directly on top (touching) of the dip in a plastic container and then seal. If it does turn dark 9it is usually a thin layer that can be skimmed off. After one day it is hopeless.
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2-01-2006 @4:04PM Patty Rice` said... Great information, but I am still curious as to how to keep the lovely avacodo from turning green, I have been told many ways to do this, like keep the big seed in the bowl, use lemon or lime juice, and on and on, so please from you I trust, inform me.
Thanks,
PRice matejka@aol.com
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2-01-2006 @4:12PM Larry said... Hi Shirley, if you leave the pit in with it, it will keep it from turning brown for a long time. Larry
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2-01-2006 @5:24PM Janet said... Hello could you please tell me what to do so that the guacamole dip won't turn brown.
Thank you,
Janet
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2-01-2006 @5:28PM MJ said... Try avocado slices alternated with grapefuit segments fanned out on the plate. Pour a little poppy seed dressing over the salad. (Line the plate with lettuce leaves first.) Yum! Also, I find toasted whole wheat bread with half an avocado spread on it, sprinkled with just a little salt to be a delicious, quick & nutritious lunch. Use the half without the pit first, wrap the rest in plastic wrap for later. (If you have willpower!)
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2-01-2006 @5:32PM Paul said... time to give away my 5 layer AWARD WINNING superbowl Dip! Follow the instructions to a T! and you will be the sure fire winner of admiration of all parties including this years Superbowl!
Bottom Layer. Refried Beans
Next Layer . No-Bean chili.
Next Layer . Combo 3 tier. Mix 1 can Sour cream, 1 package philly cream cheese, and 1 jar quacamole in a bowl, spread.
Next Layer . Spread Salsa. your choice, mild, medium, hot. I find tostitoes medium to be best.
Next Layer . Top it off with Taco shredded cheese, nacho shredded cheese, or whatever, Sargientos shredded is best...
Bake in the oven at 400 degrees, only for about 10 min, or until the top cheese is melted. Grab a few bags of tostito chips, and you are set!
this should make a good 2-3 decent sized trays. make sure they are deep. and there you go, a sure fire way to be a hit at the superbowl.
Pawl85@aol.com
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2-01-2006 @6:24PM Amy said... The best way to keep an avocado or guacamole from turning brown is to keep the air away from it. I have a FoodSaver, which is a machine that vacuums out the air from bags or canisters. I make a batch of guacamole and then put it in a canister. Then I use the machine and suck the air out. I leave the pits in the guacamole as well but once you've vacuum sealed it, it will last for a week in the fridge. It's great for using with other fruits and veggies which don't have a long shelf life, like strawberries.
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