Avocados

Appears in

Published 2014

Identification: The egg-shaped fruit of a small tree, with a leathery skin, tender, pale-green flesh, and a single large seed or pit in the center.
Related Varieties: There are several varieties that fall into two main categories: (1) The Mexican or Californian avocados, mostly the Hass variety, which have rough, dark green skins that turn black when ripe. These have a rich, buttery flesh with a high oil content. (2) The West Indian or Florida type, which has smoother skin that remains green. These are juicier and have a lower oil content.
Evaluation: Look for fresh appearance; fruit heavy for size; no blemishes or bruises.
Preparation: Ripen at room temperature, 2 to 5 days. Cut in half lengthwise and remove pit (see Figure 10.4). Peel (skin pulls away easily from ripe fruit). Dip into or rub with lemon juice immediately to prevent browning.
Percentage Yield: 75%