Avocados have been found in tombs with Incan mummies dating from 750 B.C. The avocado is thought to have originated in Mexico around 7000-5000 B.C. Avocados were introduced in California in 1871.
Avocados do not ripen on the tree, so many sold in the store still need to be ripened. When looking for fruit to use immediately, seek out avocados that yield slightly to the touch. If you want to use the avocado later, look for a firm fruit. Do not buy avocados with dark sunken spots or that are cracking open.
Avocados made a name for themselves as the main ingredient in guacamole, but they have a myriad of other uses.
Raw preparation
Avocados can be used in salads, on sandwiches and in appetizers.
Avocados cann make a great addition when cubed and added to many varieties of salads. They can also be sliced and used on sandwiches or in place of lunch meat on the sandwich.
Avocados have lost popularity for fat-conscious consumers because of their high fat content. However, avocados contain healthy monounsaturated fat, so consumers should not shy away from using them.
To peel an avocado, slice the avocado in half lengthwise. Twist the halves apart. Use a spoon to pry out the seed. Either scoop out the meat or turn one half over and starting at one end, remove the peel.
To keep a cut avocado from browning, dip it in lemon juice and cover with plastic wrap. Avocados can be turned into baby food by simply mashing the avocado to the correct consistency. Avocados include important nutrients for a baby's development, including potassium and vitamin E.
Freezing
Avocados can be pureed and frozen for later use in salads and sandwiches or as a flavorful addition to cooked dishes.
Cooking
Avocados can be lightly cooked, but are generally best served raw.
1 11-oz. fruit = about 1 cup mashed avocado pulp
Ripen an avocado by leaving it at room temperature for three to five days. Only refrigerate an avocado after its ripe; refrigerating an unripe avocado will prevent it from ripening. .
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The U.S. Department of Agriculture was reporting the following prices on hass avocados from Southern California:
Cartons 2 layer 32s mostly $36.25, fair quality mostly $28.25-29.25; 36s mostly $36.25, fair quality mostly $28.25-29.25; 40s mostly $36.25, fair quality mostly $28.25-29.25; 48s mostly $33.25-34.25, fair quality mostly $28.25-29.25; 60s mostly $28.25, fair quality $24.25-25.25; 70s mostly $23.25, fair quality mostly $20.25; 84s mostly $16.25-17.25, fair quality mostly $12.25.
*Prices from the USDA's National F.O.B. Review, Feb. 5.
