Distinctive for its skin that turns from green to purplish-black when ripe, the Hass is the leading variety of California avocados with over 80% of the volume.
Ripe and Ready:
The best way to tell if your California avocado is ready to eat is to gently squeeze the fruit in the palm of your hand. Ripe fruit will be firm, yet will yield to gently pressure. Ripened fruit can be refrigerated until but not more than a few days.
To ripen a California avocado, place the fruit in an ordinary paper bag and store at room temperature until ready to eat (usually two to five days). Including an apple in the bag accelerates the process even more.
Seven Varieties of Avocado are grown in California. Hass (rhymes with "pass") makes up 90 percent of the volume.
A single California avocado tree can produce up to 400 avocados every year.
California avocados aren't a summer-only specialty. The fruit is available 12 months a year, thanks to the coastal California micro-climate.
In a small bowl, combine dressing, basil, garlic and red pepper flakes; set aside. In a large bowl, combine macaroni, tuna, tomato, avocado, red onion and olives. Add dressing and toss. Line four plates with lettuce leaves, spoon on salad. Serves four.
Per serving: 205 calories, 16g protein, 25g carbohydrates, 5g total fat, 3g dietary fiber, 7mg cholesterol, 308 mg sodium
Provided by the California Avocado Commission
This page originally published as a FoodDay article in 1997.
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This page modified January 2007
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