AVOCADOS
When to Buy/In Season:
Season: all year
How to Select:
Look for: pear-shaped, round or egg-shaped fruit, green or purplish-black, depending on variety. Avoid any with dark spots or broken skin. Avocados yield to gentle pressure when ripe. Most avocados will be hard when purchased, ripening easily on the kitchen counter. To test ripeness at home, gently press on the stem end or squeeze the avocado. If there is any give, they are ripe.
Avocados are native to the Americas. There are three distinct types, from which most commercial avocados are hybridized from:
West Indian (Persea Americana Americana) – grown primarily in Florida and the Caribbean, these fruits are large, 2 – 5 pounds, and have less than 10% oil content. They have a fruity flavor, and are less rich (more water content) than the California variety.
Mexican avocado (Persea American Drymifolia) – smaller, with the aroma of anise, these fruits are up to 30% oil content. They have a nuttery, buttery flavor.
Guatemalan avocado (Persea nubigena Guatemalensis) – has an oil content around 20%, with a mild, buttery flavor.
The dominant varieties in American groceries and markets include the Haas and the Fuerte:
Haas is considered a summer avocado, although available year round, and is primarily in season from June to January. The skin is pebby, brownish-greenish-black when ripe.
Fuerte is in season from January to June. This is a leaf-green, pear-shaped hybrid, with a lower oil content, about 12 – 17 percent.
Organic Issues:
More than 100 chemicals are typically applied to conventionally grown avocados; most stores do not stock organic avocadoes
Pesticide Issues:
EWG 2009 Dirty Dozen, avocado ranks #46 for highest levels of pesticide residues
How to Store:
Fresh:
Ripen at room temperature, then refrigerate for up to 5 days
Avocados release ethylene gas, and are better if note stored in the refrigerator. Store fresh avocados away from
- Bananas, ripe
- Broccoli
- Brussels sprouts
- Cabbage
- Carrots
- Cauliflower
- Cucumbers
- Eggplant
- Lettuce and other leafy greens
- Parsley
- Peas
- Peppers
- Squash
- Sweet potatoes
- Watermelon
Frozen:
To Freeze from fresh:
Prepare: Select avocados that yield to gentle pressure with rinds free from dark blemishes. Peel fruit, cut in half and remove pit.
Blanch: not required
Avocados are best frozen as purée – unsweetened for salads and sandwiches, sweetened for other uses. Avocados are not easily frozen whole or sliced.
For a better quality product, add 1/4 teaspoon (750 mg) ascorbic acid to each quart of purée or add 1 tablespoon lemon juice for each 2 avocados.
Freeze: Pack into container, leaving headspace. Seal and freeze.
Store: store frozen avocado in the freezer (0F) up to 3 months
Photo Source: pr9000
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