Now that spring has fully sprung, it's time to say goodbye to the rock-hard green avocados holding place for the dark and fully ripened gems we're now seeing in markets everywhere. Avocados are chock full of valuable nutrients, containing high amounts of vitamin K, potassium, and vitamin C, to name a few.
Avocados are the fruit (yes, fruit) from the Persea americana, a tall evergreen tree that can grow up to 65 feet high. Native to Central and South America, avocados have been cultivated and eaten in these regions since 8,000 B.C. In the middle of the 17th century, they were introduced to Jamaica and spread throughout the Asian tropical regions by the mid 1800s. Cultivation in United States, specifically in Florida and California, began in the early 20th century.
The two most widely marketed avocado varieties are the rough-skinned, almost-black Hass, which boasts a smaller pit and a more buttery texture than the smoother, thin-skinned green Fuerte. When selecting your avocados look for a dark skin that should yield to gentle pressure. [After the jump: recipes, tips, and ideas for use.]
I like to eat avocados simply on toast or with my morning eggs. However, as they continue to ripen and flood my local grocery store, I find myself using them just about any way that I can. Check out the recipes below for some ideas on how you can use avocados in your own kitchen.
Avocado Recipes, Tips, and Ideas
- Avocado Mayonnaise
- Avocado and Sprout Club Sandwich
- Avocado Soup
- Avocado Chicken Salad
- Traditional Guacamole
- Gourmet's Mango Pomegranate Guacamole
- Wilted Spinach and Avocado Salad with Warm Bacon Dressing
- Santa Fe Summer Pot with Avocado and Shrimp
- Avocado and Lime Frozen Custard [Inn Cuisine]
How do you like to eat your avocados?