When selecting produce from the grocery store, you might not normally seek out the darkest, ugliest fruit with the most wrinkles and bumps. Most avocados are notably unattractive: In Jamaica, they were referred to as "alligator pears," due to their dark, hard, pebbly skin which better resembled an alligator's hide than an edible fruit. And while not the loveliest produce to behold, under the ugly protective coat is a delicious, buttery fruit with many health benefits.
Types of Avocadoes
There are over 500 varieties of avocados grown worldwide. In the United States, the most popular varieties come from California and Florida. Haas avocados are grown in California and are smaller, darker and more wrinkled than the the larger, smooth-skinned avocados grown in Florida. The SlimCado, an avocado developed to contain less fat and calories than traditional avocados, resembles a mango in size with a smooth, bright green skin.
Too Pretty to Eat
Haas avocados have to fully mature on the tree before they are picked. Leaving them on the tree are an effective form of storage, since they don't begin to ripen until after they are picked. Avocados will ripen at home on the kitchen counter or even faster in a paper bag. Once it begins to darken, wrinkle and yields to a firm touch, the avocado it is ready to eat.
Handle With Care
Once the avocado fruit is exposed to the air, it will get even uglier if not handled or stored properly. Toss fresh avocado with lemon juice to keep the flesh bright green. Add lemon or lime juice to avocado recipes, like guacamole. Pureed avocados, mixed with 1 tbsp. of lemon or lime juice per avocado, can be frozen for later use. Seal the mixture in an airtight container to prevent oxidation.
Eat For Your Health
If you are watching your weight, the SlimCado from Florida has 50 percent less fat and 33 percent fewer calories than their California cousins, the Haas; however, the traditional creamy texture and taste are less prominent than in their fattier counterparts. Avocados are nutritious, containing 20 essential nutrients in each serving including vitamins K, A, C and E and potassium, riboflavin, folate, niacin and fiber. Most of the fat in avocados is monounsaturated, or the "good fat" that may help lower cholesterol and reduce belly fat. The smooth, buttery texture and mild flavor of avocados enhance many dishes and can be added to salads, soups and main courses.
References
- Avocado.org: Avocado Variety Browser
- What's Cooking America.com: Avocado Variety Browser
- Chicago Tribune: Avocados Are At Their Best When They Are Really Ugly, Catherine Chapin
- Palm Beach Post: Florida avocados pack fewer calories than California cousins, Susan Salisbury
- Haas Avocados: Store & Ripen Avocados
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