Avocados are rich in taste
and nutrition and one of nature's most nutrient-dense foods. They're
sodium-free, low in saturated fat and loaded with dietary fiber,
B6, C, E and potassium. Avocados also contain lutein
which are natural plant nutrients that help protect against a variety
cancers and diseases. Avocado is high in fat,
but fat in avocados is the healthful, monounsaturated variety, shown to
reduce cholesterol levels and helps to decrease the risk of heart
and stroke and one more reason to enjoy healthy avocados, on a daily
an excelent fruit associated with lush, good taste and native to the
tropics is not any more just everyday tropical luxury. Avocados' rich,
texture and mild, nut-like flavor has made them popular in Latin
American cuisine for hundreds of years. While Latinos are generous with
use of avocados due to their culinary heritage, North Americans have
behind in their use.
several varieties of avocados, but the three
most common are the bright green, thin skinned Fuerte, which is the
size as a pear; the Haas, which is shaped like a pear and has dark
skin and pebbly surface; and the Florida avocado, which is large, and
fruit with a medium green skin that is frequently dimpled. They are all
equally delicious, but many cook develop a preference for one type over
ripen only after
they are picked, so most of those found on shelves are as hard as
A ripe avocado will yield slightly to gentle pressure.
for avocados with an even, unblemished texture, that are uniformly hard
or soft over their entire surface and feel heavy for their size. Avoid
any avocado with hollows or bruises between the flesh and skin.
can be ripened by placing them in a brown paper bag. Close the bag and
set it in a cool spot for three to four days. Some varietis often
brown patches as they ripen. This is just an indication that the
is almost ripe.
will keep in the refrigerator for two to three days. In general, you
serve avocados as soon as possible after cutting them, because once
becomes exposed to the air, it will immediately start to turn brown.
citrus juice or vinegar over it will retard this process.
show you here how easy it is to take that fruit native to the tropics
create some very extravagant and delicious additions to your everyday
with ease and simplicity.
|Did You Know?
slice avocado, start by cutting
avocado lengthwise around the seed, than rotate the halves to separate.
Remove the seed by
sliding the tip of a spoon underneath it and lifting it out.
You could peel the
by placing the cut side down and removing the skin with your fingers or
a knife or just simply scoop the flesh out with a spoon.
cold soups could
also benefit from enrichment with avocado pulp, which adds body,
and a smooth silky mouth feel.
the avocado was first eaten in 291 B.C. in Mexico by a Mayan
princess who believed it held mystical and magical powers. The Aztecs
believed it was and dubbed it ahuacatl (meaning testicle), probably
to the fruit's shape and the way it hangs from the tree in pairs.
pulp combined with
lemon or lime juice and salt makes a wonderful avocado butter. It can
used as a sandwich spread, canapé base or filling ingredient.
| Never freeze a whole or
cut avocado, only avocado puree
may be frozen. Even though there are many recipes that call
for cooking avocados, the peak flavor, beneficial nutrients, and proper
texture can only be found in the raw fruit.