How to choose awesome California avocados…

Here are some great tips on choosing and using avocados from the California Avocado Commission:
How to Select California Avocados
• When selecting an avocado, look for the Fresh California Avocado label, your assurance that the fruit was grown under the best conditions possible
Tip: California Avocados are in season from spring through fall. If you do not see California Avocados in stores during this time frame, let your produce manager know of your preference.

• The best way to tell if a California Avocado is ripe and ready for immediate use is to gently squeeze the fruit in the palm of your hand. Ripe, ready-to-eat fruit will be firm yet will yield to gentle pressure.
• Color alone may not tell the whole story. The Hass avocado will turn dark green or black as it ripens, but some other avocado varieties retain their light-green skin even when ripe.
• If you plan to serve the fruit in a few days, stock up on hard, unripened fruit and review our section on how to ripen avocados.
• Avoid fruit with dark blemishes on the skin or over-soft fruit.

How to Ripen California Avocados
• To speed up the process of ripening avocados, place the fruit in a plain brown paper bag and store at room temperature 65-75° until ready to eat (usually two to five days).
• Including an apple or banana in the bag accelerates the process because these fruits give off natural ethylene gas,which will help ripen your avocados organically.
Tip: The more apples or bananas you add, the quicker your avocados will ripen
• Soft ripe fruit can be refrigerated until it is eaten, and should last for at least two more days. Refrigerate only ripe or soft avocados.
• The California Avocado Commission does not recommend using a microwave to accelerate the ripening process.
How to Handle California Avocados
As with any food preparation, begin by washing your hands in hot, soapy water and dry them with a clean paper towel. To avoid cross-contamination from raw meat, poultry or eggs, always disinfect your cutting surfaces and utensils. Thoroughly wash the fruit before you slice it.

How to Cut and Peel California Avocados
Use this simple process when cutting avocados:
1. Start with a ripe avocado on a cutting board and cut it lengthwise around the seed. We recommend cutting into the avocado until the knife hits the seed, then rotating the avocado with one hand while holding the knife horizontally in the other hand
2. Turn the avocado by a quarter, and cut it in half lengthwise again
3. Rotate the avocado halves in your hands and separate the quarters
4. Remove the seed by pulling it out gently with your fingertips
Tip: Using this cutting method eliminates the other common seed-extraction method (striking the seed with a knife and twisting) which requires some skill and is not recommended.
5. Peel the fruit by sliding your thumb under the skin and peeling the skin back. Learn more about the nutritional benefits of peeling an avocado.
Tip: If you are not using the avocado immediately sprinkle all cut surfaces with lemon or lime juice or white vinegar and cover with plastic wrap against the surface of the avocado to prevent discoloration.

How to Store California Avocados
• Ripe fruit can be stored in the refrigerator uncut for at least two to three days. To store cut fruit, sprinkle it with lemon or lime juice or white vinegar and wrap in plastic wrap or place in an air-tight container, then refrigerate. This will prevent it from discoloring. If refrigerated avocados or guacamole turn brown or black during storage, discard the top or outer layer
• If you buy hard, unripened fruit and want to speed up the ripening process, read our section above on how to ripen avocados.

California Avocado Nutrition
Learning how to cut and peel a California Avocado not only allows you to make the most of this delicious fruit, but it can also help you get the nutritional benefits of the dark green fruit closest to the peel where the greatest concentration of beneficial carotenoids are. Learn more about California Avocado nutrition, including using avocados as a fat replacement in baking and as a first food for babies.

Now, here’s this week’s avocado recipe:

Avo Gazpacho


  • 2 cups vegetable broth
  • ½ cup fresh lemon juice
  • 2 Tbsp. avocado oil
  • 10 Roma tomatoes, chopped
  • 1 ½ large green bell peppers, chopped
  • 1 small red onion, chopped
  • 1 Tbsp. paprika
  • 1 clove garlic
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
  • ½ hot house cucumber, peeled, cut in half lengthwise and thinly sliced
  • 1 ripe, Fresh California Avocado, seeded, peeled and cut into 1-inch cubes


In a blender or food processor, add broth, juice, oil, tomatoes, peppers, onion, paprika, garlic, salt and pepper. Pulse until mixture is slightly chunky; it should not be completely smooth.

  1. Pour mixture into a bowl and chill until ready to serve.
  2. To serve, ladle soup into bowls and top with cucumber and avocado.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting.

Nutrition information per serving:  Calories 220; Total Fat 15 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 10 g); Cholesterol 0 mg; Sodium 1050 mg; Potassium 799 mg; Total Carbohydrates 20 g; Dietary Fiber 7 g; Total Sugars 8 g; Protein 6 g; Vitamin A 3687 (IU); Vitamin C 122 mg; Calcium 49 mg; Iron 3 mg; Vitamin D 0 (IU); Folate 78 mcg; Omega 3 Fatty Acid 0.2 g % Daily Value*: Vitamin A 70%; Vitamin C 200%; Calcium 4%; Iron 20% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.




Category : Uncategorized Posted on April 6, 2013

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