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.
Vitamin C, thiamine, riboflavin.
The avocado gets its name from ahuacatl, a Nahuatl word for "testicle."
Cayenne, chili powder, chives, cilantro, ginger, paprika.
1 lb. fresh avocado = 2 1/2 cup chopped = 1 1/2 cups pureed
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
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
- 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
Yields: 12 servings
Chilled Avocado Soup
Recipe By: "The Great Hot Sauce Book" by Jennifer Trainer Thompson
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.
- 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
Yields: 8 servings
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.
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.
- 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
Yield: 4 servings
Heat Scale: Hot
Copyright 2004 Jennifer A. Wickes
Jennifer A. Wickes is a freelance food writer, researcher and cookbook reviewer. She has written several eBooks, and has had
numerous articles and recipes in printed publications, as well as online. She is working on her first cookbook. For more information
about Jennifer or her work, please visit her home page.
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