Avocados not just for guac anymore
More avocados are sold during the week leading into Cinqo de Mayo — the fifth of May — than any other time of year. So this, in turn, raises the question: How do you keep the beautiful green flesh of avocados from turning that rotten shade of brown?
“Sprinkle it with lemon or lime juice — or even white vinegar,” says Jan DeLyser, vice president of marketing for the California Avocado Commission.
Then there’s one more step to take if you don’t plan on serving it right away.
“Wrap the avocado in plastic wrap, mashing the wrap directly on the fruit, then refrigerate,” DeLyser adds. “This will prevent it from discoloring.”
As recently as 20 years ago, you didn’t see many avocados in markets in the Southeast. Then something happened. Growers began growing more; chefs and home cooks began creating recipes beyond guacamole; and shipping became more widespread.
“Availability of fruit has contributed to the aggregate volume growth,” DeLyser notes. “Twenty years ago, the volume of avocados available in the U.S. was between 400 [million] and 500 million pounds. In 2006, the first billion-pound year occurred. And in 2013, the aggregate volume was 1.7 billion pounds. And avocado sales are continuing to grow.”
We all know how frustrating it is to have a craving for an avocado or need one for a recipe and not be able to find a ripe one. You press dozens in a bin hoping to find one with a little “give,” only to find them rock solid.
Delyser offers this suggestion, though it still requires planning. Like some other fruits — yes, avocados are classified as fruits — avocados produce a hormone called ethylene, which aids in the ripening process. To speed this process, place avocados in a plain paper bag at room temperature, and they
should be ripe enough to eat in two to five days.
Avocados are included regularly on lists of superfoods compiled by nutrition experts. They provide 20 essential vitamins and minerals. Among them: potassium (even more than bananas), fiber and hearthealthy monounsaturated fatty acids. Studies also have shown that avocados aid in lowering cholesterol and triglyceride levels. That’s a lot of avocado love.
“The fruit’s versatility has also been a factor in the increased consumption,” DeLyser says. “They are so versatile and good in so many uses across the day, from breakfast, lunch and dinner to snacks, beverages and desserts.”
Yes, desserts. Here’s a fun one that the kids will enjoying making and you will love serving as it is loaded with nutrition — but they don’t have to know! And it’s a delicious way to use this season’s strawberries.
Avocado Strawberry Pops
1 ripe, avocado, seeded
and peeled 1 tablespoon honey 1 (5.3-ounce) container toasted coconut vanilla nonfat Greek yogurt
1 (5.3-ounce) container strawberry nonfat Greek yogurt
1 cup fresh or frozen
strawberries 4 (5-ounce) paper cups 4 flat wooden sticks
Combine avocado, honey and coconut vanilla yogurt in blender. Cover and blend until smooth.
MORE GREAT PIMENTO CHEESE
In response to a recent post about restaurants that have great pimento cheese, Julia Winters emailed to add her favorite:
“My personal favorite is 1885 Grill (3914 St. Elmo Ave.),” she writes. “It is served with pita bread and fried okra as an appetizer. I grew up on pimento cheese and love it to this day.”
And Bob Bires sent in his favorite place for pimento cheese: Universal Joint, 52 Lookout St.
“Not only is the cheese itself delicious — small grated rather than large — but the presentation with house pickles, cumin-pickled red onions and triangles of fresh, warm pita bread makes it one of Chattanooga’s best appetizers to share,” he says.
Keep your favorites coming!
Contact Anne Braly at abraly@timesfreepress.com.