A Premium Winter Variety
Pinkerton avocados have a small seed, yield more fruit per avocado and are available in a full range of sizes early in the season.
Contrary to popular belief, peeling a California avocado doesn't have to be the pits. In fact, this flavorful, nutrient-dense fruit is as easy to prepare as other produce. While there are a number of different peeling techniques, the California Avocado Commission (CAC) recommends the following three-step process:
First, make sure your California avocado is ripe. If the fruit yields to gentle pressure in the palm of your hand, it is ready to be peeled. Start by cutting the avocado lengthwise around the seed. Rotate the halves to separate.
Remove the seed by sliding the tip of a spoon gently underneath and lifting out. The other common seed-extraction technique—striking the seed with a knife—can be dangerous and is not recommended.
Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, or simply scoop out the avocado meat with a spoon. Be sure to sprinkle all cut surfaces with lemon or lime juice or white vinegar to prevent discoloration.
Look for fruit that is blemish-free. A firm avocado is unripe and a ripe one will yield to gentle pressure from your hand.
To ripen firm fruit, store in fruit bowl at room temperature until ripe. To expedite ripening, put the avocados in a paper bag with an apple for 2-3 days.
Cut the avocado lengthwise around the seed. Rotate the halves to separate. To remove seed, slide the tip of a spoon gently underneath and lift out. To peel, place the cut side down and remove skin with a knife or your hand.
Avocados can be served as a half shell, sliced, diced, cubed, mashed or dolloped. To keep its natural green color and enhance flavor, sprinkle all cut surfaces with lemon or lime juice.
California Avocados are a sodium-free, cholesterol-free food.
Yield: 12 Sandwiches
Cut fish into chunks. Peel and clean the shrimp. Skewer fish chunks with shrimp to make 12 skewers.
Brush skewers with olive oil and grill until done.
Cut rolls 3/4's of the way so they are hinged.
Line rolls with shredded lettuce, onion, and tomato slices.
Peel, seed, and slice the California Avocados. Brush the avocado slices with lemon juice. Place avocado slices in rolls.
Remove fish and shrimp from skewer and place in roll. Serve with 2 ounces of tarter sauce on the side.
Provided by the California Avocado Commission
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
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