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Category: Kitchen: Fruit

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Avocado Season

by Jennifer A. Wickes

History / Geography
The avocado originates from Central America, but is now grown in  tropical and sub-tropical climates around the world.

The two main kind of avocados found in the USA are: Haas, which are  black and with bumpy skin currently being grown in California; and  Fuerte, a thin, smooth skinned variety grown in Florida.


How to Select
You will want to select an avocado that yields to gentle pressure,  yet is firm. It should be unblemished and heavy for its size. Another  test for ripeness is to take off the stem. If it is green underneath,  the avocado is ripe. If it is brown underneath, it is not ripe.

The avocado is a fruit that has a mild hazelnut flavor and a buttery  texture. It can be round to pear-shaped, thick to thin-skinned, green  to purplish-black, and smooth skinned to bumpy skinned. The flesh is  a very pale green color.

A ripe avocado can be stored in the refrigerator for a week.

Nutritional Qualities
Vitamin C, thiamine, riboflavin.

The avocado gets its name from ahuacatl, a Nahuatl word
for "testicle."

Wine Pairings

Cayenne, chili powder, chives, cilantro, ginger, paprika.

1 lb. fresh avocado = 2 1/2 cup chopped = 1 1/2 cups pureed

Serving Size
1/2 avocado per person

A unripened avocado is easy to ripen at home, not to mention,  avocados ripen better after they are picked! Just place an avocado in  a brown paper bag at room temperature, and three days later, you will
have a ripe avocado.

When cutting an avocado, remember that there is a huge pit in the  center. When you have halved the avocado, hit the pit with the blade  of your knife and twist. The pit should be able to be removed without
damaging the flesh. Remember, once the flesh is cut, it will discolor  rapidly, so always add cut avocado immediately before serving, or add  lemon juice or lime juice to it to prevent discoloration.

Additional Information (Web Sites)


Avocado Stuffed Tomatoes
Recipe By: TJ Hill - Appetites Catered

2 pints cherry tomatoes -- stemmed
3 avocados -- skinned and pitted
8 ounces cream cheese -- room temperature
1 tablespoon sweet onion -- very finely minced
1 tablespoon garlic -- very finely minced
1 teaspoon fresh lemon juice -- strained
1 teaspoon fruit fresh
1/4 teaspoon tabasco sauce
1 teaspoon salt
1/4 cup tomato concasse
1/2 cup sour cream
1/4 cup sliced black olives
1 head butter lettuce -- separated into leaves

Slice tops from cherry tomatoes. Hollow-out with a small melon  baller. Invert onto paper towels to drain. Combine avocados and cream  cheese in a food processor. Add onions, garlic, lemon juice, fruit  fresh, tabasco, and salt. Process to a smooth puree. Pipe into tomato  shells. Pipe sour cream on top. Place onto a lettuce-lined serving  platter. Garnish with sliced olives and tomato concasse. Serve  slightly chilled.

Yields: 12 servings

Chilled Avocado Soup
Recipe By: "The Great Hot Sauce Book" by Jennifer Trainer Thompson

2 cups buttermilk
2 cups avocado pulp -- about 2 ripe avocados
1 cucumber -- peeled and chopped
2 tablespoons white onion -- diced
1 lime -- zest and juice
1 teaspoon salt
1 teaspoon white pepper
2 cups milk
1 cup water
2 tablespoons jalapeno sauce*
sour cream -- for garnish

Blend buttermilk and avocados in blender then add cucumber, onion,  lime juice (reserving the zest), salt and pepper. With blender  running, add milk, water and hot sauce. Chill soup. Serve garnished  with a dollop of sour cream and a little lime zest.

Yields: 8 servings

Feroce d'Avocat
by One World Recipes

Feroce d'Avocat is the French name of this hot crab appetizer that is  popular in Martinique. The avocado, sometimes referred to as an  alligator pear, adds a rich taste.

8 ounces fresh or canned crab meat
1 tablespoon vinegar
Juice of 1 lime
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
4 shallots, finely chopped
4 green onions, chopped
1 habanero chile, seeds and stem removed, minced
4 avocados, peeled, seeded, and diced
1 cup manioc flour (tapioca or cassava meal)
Extra lime juice for serving
Lettuce or spinach leaves

Drain the crab, pat it dry, and place in a bowl. Add the vinegar,  lime juice, oil, garlic, shallots, green onions, and chile. Mash the  avocado with manioc flour, add to the crab mixture, and blend to form  a thick paste. Spoon onto lettuce or spinach on individual serving  dishes, or roll into balls and arrange on a plate. Sprinkle with lime  juice just before serving.

Yield: 4 servings
Heat Scale: Hot


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Category: Kitchen: Fruit

Related Links:  | Recipes | Frugal Tips | Barbecue | Dessert | Fruit | Homemade |
 | Meal Planning | Meat | Organization | Sauces | Veggies |

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