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Avocados (Excerpts from "Avocados From Seed To Supper")       The fruit of Persea americana or P. gratissima, the avocado has many names; avocado-pear, or alligator pear, due to the pebbly, rough exterior of Hass variety;  Palta (the Incas name) in Chile, Peru and Ecuador, custard apple in West Africa, abogado in Spain, and avocat in France. The avocado is a New World fruit the Aztecs called ahuacatl from the Nahuatl language ahuacatl ("testicle"), referring to its shape. Avocados have been called "poor man's butter" because of their high fat content, sometimes 20 percent (no cholesterol).       There are three distinct horticultural races of avocado and hundreds of varieties. Some of the more common varieties are: California varieties: ANAHEIM: (A) - large to very large - green - June to August - fair flavor - hardy to 32°F. BACON: oval-shaped - smooth green skin - watery mild-flavored - November to March - heavy producer. FUERTE: (B) pear-shaped - smooth green skin - mild flavor - November to June - erratic producer - hardy to 28°F. HASS: (A) oval-shaped - thick bumpy skin emerald green to black - April to October - rich nutty flavor - alternate bearing - hardy to 28°F. JIM: (B) small to medium - smooth green skin - very good flavor - September to January - heavy producer - hardy to 24°F. MEXICOLA: (A) small - purple skin - very good nutty flavor - August to October - heavy producer - hardy to 18°F. NABAL: (B) medium -  green skin - excellent flavor - June to October - erratic heavy producer - hardy to 30°F. PINKERTON: (A) small to medium - green -  good flavor - December to April. - heavy producer - hardy to 30°F. REED: (A) medium to large - green  - June to November -excellent flavor - hardy to 30°F. ZUTANO: (B) pear -shaped - smooth green skin - watery mild-flavored - October to March - heavy producer - hardy to 26°F. The (A) and (B) refer to flower type, see page 6. Dwarf California varieties: GWEN: (A) similar to Hass, but smaller - Pebbly, thick green skin - excellent flavor - late winter through late summer. - darkens when mature - hardy to 30°F. LITTLE CADO: (?) small - green May to September - good flavor - light producer - hardy to 32°F. WHITSELL: (B) small - green March to July - excellent flavor - alternate heavy producer - hardy to 30°F. Texas: In the lower Rio Grande Valley, the commercial variety is LULA. LULA’S tolerance to existing soil salinity make it’s seedlings the preferred rootstock for all avocados in South Texas. LULA: medium to large - green - thick peel - good flavor - November to February - a commercial variety - hardy to 25°F.       There is confusion in the usage of "ripe" in regards to avocados. An avocado is "mature" when it develops a certain oil content (different with each variety). Once the oil content is developed, a harvested avocado will ripen (soften) to a firm butter consistency. At this point, the firm butter consistency, the avocado it at its palatable best. An avocado harvested before its proper oil content is developed will start to decompose into a brown gray unpalatable tasteless mass.   Florida varieties: BOOTH 7: - medium to large - green - good flavor - October to December. BROGDIN: Small to medium - green - very good flavor - November to February. - hardy to 22°F. CHOQUETTE: Large to very large - green - good flavor - November to January - heavy producer - resists scab disease - hardy to 28°F. GAINSVILLE: small - green - July to August - hardy to 18°F. HALL: Large to very large - green - good flavor - November to January - heavy producer - hardy to 28°F. LULA: medium to large - green - thick peel - good flavor - November to February - a commercial variety - hardy to 25°F. MEXICOLA: (A) small - purple skin - very good nutty flavor - August to October - heavy producer - hardy to 18°F. MONROE: large - green - good flavor - November to January - hardy to26°F. POLLOCK: large to very large - green - very good flavor - July to September - light producer - resists scab disease - hardy to 62°F. SIMMONSA: large to very large - green - very good flavor - July to September - heavy producer - resists scab disease - hardy to 62°F. TONNAGE: medium to large - green - good flavor - September to October - hardy to 25°F. WALDIN: medium - green - very good flavor - September to October - resists scab disease - hardy to 32°F. Hawaii varieties: BEARDSLEY: large - green fruit - good flavor - winter - productive. CASE: medium to very large - green - very good flavor - winter - good producer. CHANG: medium to large - green - very food flavor - spring - heavy producer. FROWE: medium to large - purple - very good flavor - late fall - good producer. GREENGOLD: medium to large - green - excellent flavor - winter to spring - heavy producer. HAYES: medium to large - purple - very good flavor -  fall to winter light producer - susceptible to mites. KAHALUU: medium to large - green - excellent flavor - winter to spring - good producer - susceptible to thrips and mites. MASAMI: medium - purple, very good flavor - winter to spring - good producer. MURASHIGE: medium to very large - green - excellent flavor - spring top summer - alternate heavy producer. NISHIKAWA: medium to very large - green - very good flavor - winter to spring - good producer. OHATA: large to very large - purple - very good flavor - spring to summer - light producer. SHARWIL: small to medium - green - excellent flavor - winter to spring - alternate heavy producer. (Back to top) Avocados / Recipes / Contents BUY Comb Bound Book NOW / BUY E-Book NOW Seed To Supper internet sales are processed through our shop.seedtosupper.com online store. Selected Avocado Recipes

GUACAMOLE   Mashed avocado seasoned with chili and spiked with lemon or lime is perhaps the best known Mexican contribution to the culinary arts. Guacamole literally means "avocado sauce" (guaca from the Aztec ahuacatl for "testicle" and the similarly shaped fruit; and mole from Mexican-Spanish for "sauce" or “mixture").     Halve, pit, and peel   1 large soft-ripe avocado.     Place in a bowl; mash coarsely with a fork, blending in   1 tablespoon lemon juice or lime juice.     Mix in   1 pinch garlic powder 1 finely minced green onion (including tops) 1 teaspoon minced fresh cilantro (coriander) 6 drops liquid hot pepper seasoning and salt, to taste.   Serve with tortilla or corn chips; cold cooked shrimp; fresh vegetables sticks or cherry tomatoes. Makes about 1 cup. NOTE: If you have any leftover guacamole, you can preserve its good flavors and green color by puréeing it with a green lettuce leaf or two and simmering it in enough liquid to turn it into soup.

HOT GUACAMOLE SOUP   This is an unusual use of guacamole in a hot avocado soup.     Halve, peel and pit   1 avocado.     Cut into quarters and put the flesh in a blender or processor. Tear   2 large leaves romaine (or other) lettuce     leaves into pieces and add to blender. Add   1/4 cup chopped green onions, with tops 1 clove garlic, mashed 2 tablespoons lime or lemon juice 1 to 2 tablespoons pure ground chili 4 sprigs fresh coriander (cilantro) and 2 cups (of 4 cups total) chicken stock     and purée until smooth. Combine with remaining stock in a pan and simmer, covered, for 10 minutes   Serves 4.   AVOCADO PINEAPPLE SALSA   This is an excellent compliment to fried chicken.     Halve, pit, peel and cube   1 avocado.     In a medium-sized bowl, mix avocado with   1 slice pineapple, chopped fine 2 teaspoons lime (or lemon) juice     and   2 pinches sugar.     Serve well chilled with tortilla chips or pita bread.

(Back to top) Avocados / Recipes / Contents BUY Comb Bound Book NOW / BUY E-Book NOW Seed To Supper internet sales are processed through our shop.seedtosupper.com online store. Avocados from Seed To Supper Contents

Preface Avocados Varieties Nutritional Breakdown Cultivation     Caring Irrigation Pests And Diseases Harvest Preparation Clarification   Dips & Sauces     Guacamole Best Basic Guacamole Chunky Guacamole Boiled Egg Guacamole Horseradish Guacamole Molded Guacamole Avocado Shrimp Mousse Avocado Mango Chutney Avocado Butter Avocado Cheese Dip Avocado Pico Avocado And Raisin Dip Avocado Aioli Red Bean And Avocado Spread Avocado Yogurt Dip Guacamole And Refried Bean Dip Guacamole And Pinto Bean Torte   Salsa     Avocado Citrus Salsa Avocado Mango Salsa Avocado Chayote Salsa Avocado Tomatillo Salsa Pico De Gallo   Salad     Avocado Radish Salad Avocado And Walnut Salad ABC Salad Spaghetti Squash Avocado Salad Avocados With Red Pepper      Sauce Red Pepper Sauce Avocados With Roquefort Avocado Coleslaw Avocado Grapefruit Salad With       Pomegranate Dressing Avocado Red Onion Salad With      Tomatillo Dressing Avocado Fuyu Persimmon Salad Avocado Scallop Ceviche

Soup     Hot Guacamole Soup Avocado Cream Soup Avocado Green Chili Soup Avocado Ginger Vichyssoise Cold Avocado Soup Creamed Avocado Soup Avocado Orange Bisque Avocado Chicken Soup Cucumber Avocado Soup   Side Dishes     Stuffed Avocados Avocado with Cream Cheese      Dressing Avocado Pilaf Baked Potato With Avocado And      Bacon Topping   Main Dishes     Avocado Half-shell Entrées Avocado Nests Avocados With Spicy Meat Filling Rice Stuffed Avocados Avocado Linguine Avocado Chicken Penne Avocado Fettuccine Avocado Tuna Pasta Salad Avocado-Glazed Chicken Breasts Avocado Chicken Casserole Avocado Pesto Cheese Loaf Avocado Terrine Avocado Quesadillas Avocado Huevos Rancheros   Baked     Avocado Bread With Pecans And      Lime Glaze Avocado Cake   Dessert     Sugared Avocado Avocado Lime Cream Avocado Ice Cream Avocado Sorbet French Style Avocado Ice Cream Avocado Mousse Melba Brazilian Avocado Cream With      Lime And Rum Avocado Crepes Avocado Souffle   Drinks     Avocado Shake Avocado Honey Milk

(Back to top) Avocados / Recipes / Contents

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Avocados From Seed To Supper
2nd Edition
Comb Bound Paper Back Book $14.95
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Avocados From Seed To Supper
2nd Edition
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