Did you know an average avocado tree produces about 500 avocados annually. The avocado tree does not tolerate freezing temperatures, and can be grown only in subtropical or tropical climates.
The avocado matures on the tree, but tripens off the tree. Once picked, avocados ripen in a few days at room temperature, faster if stored with other fruits such as apples or bananas, because of the influence of ethylene gas.
A ripe avodado yields to gentle pressure when held in the palm of the hand and squeezed. The flesh turns brown quickly after exposure to air. To prevent this lime or lemon can be added to avocados after they are peeled. The fruit is not sweet but fatty, and distinctly yet subtly flavored, and of smooth, almost creamy texture.
Now time for a few recipes other than the guacamole that we all know how to make!
1 teaspoon soy sauce (I prefer the low sodium Kikoman brand)
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger root
1/2 teaspoon sesame oil (optional)
Stir together garlic, ginger, sesame oil and soy sauce; set aside for five minutes to allow the flavors to blend. Cut the avocado in half, and discard the pit; divide the sauce between the avocado halves. Eat with a spoon!
3 avocados peeled, pitted and mashed
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapino pepper sauce, to taste
Preheat the oven to 325 degrees F (165 degrees C).
In a medium bowl mix avocados, onions and garlic salt
Arrange corn totillas in a single layer on a large baking sheet, and place in the preheated over 2 to 5 minutes, until heated through
Spread totillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapena pepper sauce
1 (16 once). package frozen corn kernels, thawed
2 (.2.5 once) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons clider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced
In a large bowl, mix corn, olives, red bell pepper and onion
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. cover and chill in the refrigerator 8 hours, or overnight
Stir in avocados inthe mixture before serving.
TANGY CUCUMBER AND AVOCADO SALAD
2 medium cucumbers, cubed
2 avocados, cubed
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
2 tablespoons minced green onions (optional)
1/4 teaspoon salt
black pepper to taste
1/4 large lemon
In a large bowl, combine cucumbers, avocados and cilantro. Stir in garlic, onion, salt and pepper, squeeze lemon and lime over the top and toss. cover and refrigerate at least 30 minutes.
1 avocado, peeled and pitted
1/2 cup milk
1/4 cup white sugar
1/2 teaspoon vanilla extract
Mash avocado with an electric mixer or food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.