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Avocados: How are they?(ALL)

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I don’t eat the seed, but they do make an interesting plant in a big pot in the

house. You have to live in a tropical climate to grow them outside. (South

Florida, Southern Texas, Southern California) The site below has lots of

information on Avocados. It is not a Raw Site but good General information

including history.

 

 

 

(Avocado Info Click Here)

 

 

 

Good Luck,

 

Bruce

 

 

 

 

 

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Well the hyperlink did not work here is the short version.

 

Avocados were first cultivated in South America with later migration to Mexico.

It was believed that a Mayan princess ate the very first avocado and that it

held mystical and magical powers. European sailors traveling to the New World

used avocados as their form of butter. Avocados were first seen in the United

States in the early 1800's. California is currently the largest producer of

avocados stateside. There are more than 80 varieties, with the " Hass " variety

dominating the crop share. A single mature avocado tree can produce more than

400 pieces of fruit in a year.

Avocados are loaded with nutrients such as dietary fiber, vitamin B6, vitamin C,

vitamin E, potassium, magnesium, and folate. They're also cholesterol and sodium

free. Avocados contain 60% more potassium per ounce than bananas. This fruit is

an excellent source of monounsaturated fat.

 

How to Select, Ripen, and Peel an Avocado

 

Look for firm avocados if you're planning on using them later in the week,

otherwise, select fruit that yields to gentle pressure for immediate use.

Color alone will not tell you if the avocado is ripe. Ripe fruit will be

slightly firm, but will yield to gentle pressure.

To speed the ripening process, place the avocado in a paper bag, and store at

room temperature until ready to eat (usually two to five days). Placing an apple

together with the avocado speeds up the process even more.

Cut the avocado in half, slightly twist the two halves, separate, and remove the

seed. Starting at the small end and remove the skin with a knife, or, if you

prefer, you can also scoop the flesh out with a spoon.

To retain a fresh green color, avocados should either be eaten immediately or

should be sprinkled with lemon or lime juice or white vinegar.

 

Varieties

There are several varieties of avocados and each have a unique flavor and

texture. Here are some of the most common avocado varieties in the United

States.

 

Fuerte

This avocado is known for its thin smooth skin and creamy pale green flesh. The

skin remains green when ripe. It is available late fall through spring.

Considered a medium to large sized, pear shaped fruit.

 

Gwen

Considered a Hass to some folks, but really is a different kind of avocado. With

its medium to large oval shape and its thick pebbly green skin, this avocado's

skin remains green when it's ripe. Gwen varieties are available late winter

through late summer.

 

Hass

The most common type of avocado in the United States is known for its purplish

black pebbly skin. The skin darkens when the fruit is ripe and its flesh turns

to a creamy pale green. This is the only year round avocado.

 

Pinkerton

This variety looks like a long pear with pebbly green skin. The skin darkens

when the fruit is ripe. The flesh is a creamy pale green with a small seed. This

avocado is available winter through spring.

 

Reed

Also known as the Summertime variety avocado, it is a large round fruit with

thick green slightly rough skin. The skin stays green and the flesh is a buttery

yellow when the fruit is ripe. This fruit is only available in the summer and

early fall.

 

Zutano

Available fall through early winter, this avocado is characterized by its shiny,

yellow green skin and pear shape. It is a large sized fruit that stays the same

color when ripe and has pale green flesh.

(Variety information courtesy of California Avocado Commission.)

 

 

Hope this Helps

 

Bruce

 

 

 

 

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