imagedownloademail this post

Avocados Abound
Enjoyed in cuisines all over the world, it’s no wonder that avocados seem to be enjoying a renaissance. They were first cultivated by the Aztecs in the region now known as Mexico and South-Central America as far back as 8000 BC. Spanish colonists had a difficult time pronouncing the berry aguacate, so it eventually morphed into the English “avocado.”

The most popular avocados in the United States are the Hass variety, sometimes called “alligator pears” for the rough, bumpy skin that covers a smooth, pale green flesh. Avocados require tropical and sub-tropical climates making California and Florida the two primary sources in the U.S., with the growing season beginning in the spring and continuing through early fall.

Though primarily recognized as the main ingredient in guacamole, these buttery-smooth and nutrient-rich fruits are versatile additions to just about any dish, from dips and spreads to burgers and tacos. Avocados are most often used in their raw form, requiring only peeling and dicing so they retain their many nutrients. In fact, avocados are considered a “super food” due to their abundance of mono-unsaturated fatty acids, dietary fiber and minerals like iron, potassium and magnesium.

Avocados begin ripening when picked and the green skin will begin to darken to nearly black. It’s best to check the ripeness of the fruit by gently squeezing it in the palm of your hand; a ready-to-eat avocado will be slightly firm, yet yield to gentle pressure. Ripe avocados should be used within two days. Firmer fruit with greener skin is better if you won’t be using them for a few days, and they’ll keep for up to a week when stored at room temperature.Once ripe, avocados can be refrigerated for another one to two days.

It’s best to cut the fruit immediately before serving to preserve its bright green color. Once the avocado flesh is exposed to air, it begins to discolor and brown. Lime or lemon juice can help slow this process in prepared dishes, but the key is to minimize exposure. Unused halves can be sprinkled with lime or lemon juice then wrapped tightly with plastic wrap and refrigerated.