Guacamole and beyond
Avocados have become mainstream in the US and are a growing global phenomenon. Native to Central America, these fruits can be found year-round in grocery stores. Every brunch menu seems to feature Avocado Toast, and it has become the preferred first solid food for babies. While avocados are ubiquitously available, finding them at the perfect stage of ripeness can be a challenge, with many being either underripe or overripe. In California, the growing season stretches from now through the summer, as noted by Ali Slagle in her newsletter “40 Ingredients,” which also includes a link to her Avocado Date Shake recipe published on the Primavera website. Date shakes, by the way, are a must-order in California’s Coachella Valley, as Sarah Lohman explores in her book, “Endangered Eating.“
Avocados are celebrated for their versatility in the kitchen, appearing in recipes from breakfast to dinner and in settings ranging from casual to elegant. Beyond guacamole, this fruit enhances smoothies, spreads, and desserts such as mousse and ice cream, thanks to its creamy texture and mild flavor. Its nutritional benefits are vast, offering monounsaturated fats that are good for heart health, lowering bad cholesterol levels, and providing fiber, vitamins E, C, B6, and potassium. These fats also facilitate the absorption of fat-soluble vitamins from other foods.
The avocado industry is flourishing, with California leading the production in the United States during its spring to summer season. Globally, Mexico remains the top producer, capable of supplying avocados all year due to its ideal growing conditions.
Ripening and storage
For those looking to keep avocados at home, a few tips are helpful. Unripe avocados should be kept at room temperature. To hasten ripening, placing them in a brown paper bag with an apple or banana can be effective, as these fruits emit ethylene gas which acts as a natural ripening agent. Once avocados begin to soften, they can be refrigerated to slow further ripening. To preserve an avocado after cutting, it’s beneficial to sprinkle the exposed flesh with lemon or lime juice and store it in an airtight container in the refrigerator to minimize browning.
From the community
“Avocados – new greengrocer and a mound of avocados. I use them on toast, in guacamole or in salads but please give me interesting recipes/tips! I have seven! Thank you.“
Several members referred to avocados as ‘Mexican butter.’ A reader advised, “Just use in place of butter and find out what you love most. I will use avocados to replace mayo or cream cheese, especially in dip recipes and mayo-based dressings.“
Suggestions ranged from Shrimp Margaritas to Avocado Egg Salad, Avocado Chicken Salad, Fried Avocado Tacos, and “Dredged, dipped in Panko, deep fried and stuffed with a crab salad, or a tuna fish.” From Creamy Pasta Sauce to Avocado Ice Cream, Avocado Smoothies & Pops (Avocado, mango, bananas, honey. Blend and freeze.)
