Michigan State University Extension
Preserving Food Safely - 01600686
10/13/97

### AVOCADOS - GENERAL INFORMATION

        The  avocado  is  a tropical fruit  native  to  Central

    America.
      Early in the sixteenth century it was  introduced

    to
     Europe  by  the  returning  Spanish  explorers.   Today,

    avocados
     are  grown  in all areas of the  world  that  have

    frost-free
     climates  similar  to  that  of  their  original

    habitat.

        The  United States is the world's number one commercial

    producer
    of avocados.   It is a major cash crop in  Southern

    California
    and southern Florida, and to a much lesser degree

    in
    Texas.  California  has  about  80  percent of the United

    States'
    market  and  their  avocados  are  available  twelve

    months
    of the year.  Florida avocados  have  an  eight-month

    season
     and  are  not  available during the months of March,

    April,
    May and June.  Whether your local supermarket  offers

    California
    or  Florida avocados  depends on the time of year

    and
    your  geographical location.

        The  avocado has a  unique  flavor  and  texture.   All

    other
    tree fruits have either a tart,  tart-sweet,  or sweet

    flavor
    and a juicy texture.   The avocado looks like a  huge

    green
    olive and,  like the olive, has a single hard pit.  It

    is
     very  firm  when  immature and is rich in  oil  when  it

    reaches
    full ripeness.

        There  are  at least two dozen  varieties  of  avocados

    grown
     commercially in the United States.  Avocados come  in

    assorted
     sizes  and  shapes.   One  California  avocado  is

    petite,
     weighing  only  a few ounces,  while  some  Florida

    varieties
    can weigh as much as three pounds.

        Depending on the variety,  the immature fruit comes  in

    every
     possible shade of green.   Some are smooth and shiny,

    others
     are  dull  and  have  pebble-grained  skins.    Some

    varieties
     retain their original green color as they  ripen.

    In
    others,  as the fruit ripens the green changes to bronze,

    reddish
     purple,  or  even jet-black.   Some  varieties  are

    almost
     round,  but  for the most part  avocados  are  pear-

    shaped.
    Hence they are often called  avocado pears.

        Nearly  all other tree fruits have to be harvested at a

    certain
    point of maturity lest they get too ripe to ship  to

    market
     or  even for immediate  consumption.   However,  the

    avocado
     never  reaches full maturity unless it  is  severed

    from
    the tree.  In some California varieties the harvest can

    be
     delayed for months on end without  affecting the  flavor

    or
    the quality of the fruit.  This ability to warehouse  the

    fruit
    right on the tree is a boon to the growers because  it

    provides
     for  an  orderly flow to market  and  extends  the

    length
    of the season.

        There  are  two  distinct  strains  of  avocados.   The

    varieties
     grown in California are offshoots of the original

    Mexican
    and Guatemalan avocados.  Those grown in Florida are

    derived
     from  the West Indies avocados.   Since  the  soil,

    amount
     of  moisture,  and climate  of  Southern  California

    differ
     from  that of southern Florida,  the varieties  that

    thrive
    on the West Coast don't do nearly as well on the East

    Coast,
    and vice versa.

        While  the  avocado  from  either  area  is  a  quality

    product,
    there are significant differences in size, texture,

    and
    flavor.   The Florida avocados offer advantages in  size

    and
    often in price.   They are  usually  at  least  twice as

    large
    as those  from California  and often less costly.  The

    smaller,
    most expensive California  avocados  have  more  of

    the
     desired  nutlike flavor and a richer,  creamier texture

    than
    the more watery Florida fruit.  A California avocado is

    to
    a Florida avocado as ice cream is to ice milk.   However,

    the
     Florida  avocado has fewer calories.

        At full ripeness,  the California avocado is not  quite

    as
     perishable as the fully ripened Florida fruit.   A  very

    ripe,
     unbruised  California  avocado usually cuts fine  and

    shows
     no discoloration.   A very  ripe,  unbruised  Florida

    avocado
    sometimes cuts dark.

        To test for ripeness, cradle the avocado in the palm of

    your
     hand.   If  it  yields to the slightest  and  gentlest

    pressure,
     it is ready to serve,  it  is a Florida  avocado.

    If
     it is of the California variety,  give it an extra  day.

    Too
     many  avocados  are  cut and served  before  they  have

    reached
     full maturity and flavor.   Once the fruit is  cut,

    the
     ripening process is terminated.   So make sure that  it

    does
    have the slight yield before you cut it.

        Avocados are not only flavorful and colorful,  but  are

    also
    blessed with versatility.   They can be  sliced, diced,

    pureed
     or  served  on  the half-shell.  They are  flavorful

    enough
    to  serve alone,  but  also  blend  well  when served

    with
    fresh fruit, salad greens, cottage  cheese,  cold meats

    and
     especially  seafood.   A  fully  ripe avocado  has  the

    consistency
     of  soft  butter  and  makes  a  delicious  and

    colorful
    sandwich  spread.  The increase in  the  popularity

    of
    Mexican foods has increased the usage of avocados.  Their

    bland
    flavor helps take the sting out  of fiery dishes.

        A  cut  avocado,  like a sliced peach or  banana,  will

    darken
     and discolor when exposed to  air.   Sprinkling  the

    exposed
    surfaces with fresh lemon or lime juice  will retard

    this
    discoloration.  Try to use a cut avocado as soon as

    possible.
      In the interim,  cover the exposed  surfaces

    with
     plastic film.   If you cut the avocado in half,  don't

    remove
    the pit until ready to serve.

        Avocados  are  tropical  fruits  and  don't  like  cool

    temperatures.
       Never   put   a  firm   avocado   in   your

    refrigerator.
     At best it won't ripen properly, at worst its

    flesh
    will turn black.

        A black-skinned avocado is a hallmark of quality.   The

    California
    Hass  variety is  an  ugly  duckling  that  has a

    dull,
     pebble-grained  green  skin when it is immature.   As

    it
    ripens.  the color of the  skin turns to jet-black.  This

    least
    attractive  variety  is  by  far  the  finest-flavored

    avocado
     available.   When  you   see  this  Hass   variety,

    remember
    that its ugliness is only skin deep.

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.