Article from one of our retail customers, Brookshire Grocery Stores’ September circular “Celebrating Cooking”.
The tough outer skin reveals a smooth and velvety, nutrient-packed flesh inside. Native to Mexico, avocados are also grown abundantly in sunny Florida and are in season from summer all the way to early spring. Florida is credited as the first state to grow avocados, dating back to 1833.
The awesome avocado contains more protein than any other fruit.Avocados are also high in fiber, folate, vitamin E and potassium (an avocado contains 60 percent more potassium than a banana!).
FANTASTIC FROM FLORIDA
Florida avocados are a little different from a Hass avocado. The Florida Jumbo avocado has a bright green skin that may have some brown streaks and does not get darker as the avocado ripens. Many Florida Jumbo avocados weigh well over a pound with an abundance of moist, gloden flesh and a large center pit.
When shopping for a Florida avocado, choose one with bright green skin that is firm to the touch. Avocados ripen within three days after harvest and should be consumed once the fruit yields to gentle pressure. To speed ripening, place in a paper bag and keep at room temperature. After you cut into an avocado, the flesh will oxidize quickly and the fruit’s color turns brown. If you don’t use all of the avocado at once, apply some lemon or other citrus juice to slow the oxidation.
JUST ADD AVOCADO
Avocados are so versatile because of their mild flavor and texture that ranges from firm to buttery, to melted. Probably best known as the primary ingredient in guacamole, avocados are delicious added to salads, used in soups, paired with other vegetables, used on sandwiches and in our creative dishes like avocado fries, stuffed avocados and avocado egg rolls.