Avocados – they’re not just for guacamole anymore!

Known as the “Avocado Capital of The World”,  Fallbrook (my hometown) was original called Live Oak County Park. Our Avocado and floral industry are the largest agriculture entities in the area. There are over 60 wholesale and retail nurseries located around the Fallbrook area.  With our annual avocado crop valued at $26 million, Fallbrook (pop. 29,100) is known as the world’s avocado capital. A single avocado tree can produce up to 120 pieces of fruit a year. California is the top avocado growing state, producing 95 percent of the nation’s crop. 

Since 1962, Fallbrook, California has been known for its spectacular Avocado Festival. Held each year in the spring, this festival showcases the amazing avocado in a friendly, small-town atmosphere. 

 This years Avocado Festival is sure to please with over 350 booths full of amazing food such as avocado chips, avocado fudge and of course guacamole!

 

Delicious Hass avocados add great taste, lively color and a creamy texture to ordinary dishes, making them extraordinary. From pizza to salads to sandwiches, avocados add that little something special to your recipes. Knowing how to properly select, handle and store your avocados will ensure that they add the perfect pizzazz to your meal every time.

Selecting your avocados

• When choosing your avocados, look for delicious Hass avocados. They are known for their creamy texture, have a distinctive bumpy skin and are available year-round.

• To determine the ripeness of a Hass avocado, gently squeeze the fruit-a ripe fruit will yield to gentle pressure. Hass avocados will also turn dark green to black as they ripen.

• If you are buying avocados for future use, purchase firm fruit.

• Avoid fruit with external blemishes.

Ripening

To ripen a Hass avocado, place the fruit in a paper bag with an apple for two to three days at room temperature (apples accelerate the process by giving off ethylene gas, a ripening agent).

Storing

Ripe avocados can be stored in a refrigerator or freezer for later use.

• Mash the avocado, adding 1/2 tsp. of lemon juice per 1/2 mashed avocado to prevent discoloration.

• Lay plastic wrap directly on the surface of the mixture before covering.

• You can refrigerate the mixture for up to two days or store in the freezer for up to two months.

Handling

• Like all fruit, wash the avocado before cutting.

• Cut the avocado lengthwise around the seed.

• Twist the halves in opposite directions to separate.

• Slip a spoon between the seed and the fruit and work the seed out.

• Slip a spoon between the skin and the fruit and scoop away from the peel.

Here is a pretty interesting video that explores how to store your Avocados.  Next time I think I will try the onion!

Once you’ve selected and prepared your Hass avocados, try them in this quick, easy recipe:

Turkey and Avocado Sandwich Wedges

1 round flat sourdough bread loaf

2 large Hass avocados, peeled and seeded, divided

3 Tbsp. salsa

3 (6 by 11/2-inch) strips roasted red pepper

1 pound thinly sliced smoked turkey

3 thin red onion slices, separated into rings

3 pepper jack cheese slices

2 romaine lettuce leaves

Cut a circle out of the top of the bread; tear out the inside of the bread in the bottom section to make a shell.

Mash one avocado and mix with salsa; spread over the bottom of the bread.

Layer pepper strips, onions, cheese and half the turkey inside the bread.

Slice the remaining avocado and place on top of the cheese. Top with lettuce and remaining turkey.

Replace the bread top and press down firmly to compress ingredients. Wrap tightly and refrigerate until ready to serve.

Cut into wedges just before serving.

 What are your favorite varieties of Avocados?

What is your favorite recipe?

This article may be hopping around the following Blog Hops: (mis)Adventures Mondays Blog Hop, The HomeAcre Hop, Wildcrafting Wednesday, Homestead Blog Hop, From the Farm Fridays, Simple Saturdays Blog Hop, Simple Life Sunday Blog Hop.