Volume 12, Issue 023 - January 31, 2007 |
Greetings Friend,
Is guacamole on your menu for the upcoming football game? Nearly 50 million
pounds of guacamole will be served up in homes and in your restaurants during the
Big Game. How much is that? If you filled a football stadium from end zone to
end zone with over 11 feet of guacamole...you would have it!!!
The Avocado.org site has lots of great Guacamole recipes.
Click Here to see them!
California Hass Avocados
What makes California Hass avocados so buttery and luscious? Ideal growing
conditions. Southern California Hass avocado groves are blessed with good soil,
proper drainage, abundant sunshine and cool ocean breezes - everything an
avocado needs to grow up creamy rich and velvety. And, since these conditions
prevail year-round, there is always an abundant supply of California Hass
avocados.
California Hass Avocados let you know when they're ripe -
The great thing about a California Hass avocado is that its
pebbly skin turns from green to nearly black when it is ripe. Look for fruit
that is average to large, oval-shaped and heavy. Then slice into one of nature's
perfect foods and enjoy its silky smooth texture and rich nutty flavor in all
your favorite recipes.
Source: Avocado.org
 Argentinean
Guacamole
Makes 12 servings
Ingredients:
large pinch saffron threads
4 California Avocados
2 tablespoons fresh lemon juice
1/2 cup finely chopped white onion
1/4 cup chopped fresh parsley
2 teaspoons chopped, fresh thyme leaves
4 large cloves garlic
1 teaspoon salt
Preparation:
Lightly toast saffron threads in a dry frying pan (Take care
not to burn.)
Pulverize in a mortar and pestle. Reserve.
Coarsely mash (do not purée) California avocados.
Fold in remaining ingredients and reserved saffron.
Serve with purple potato and sweet potato chips.
Guacamole is best made as close to service as possible. Store in an airtight
container with plastic wrap against the surface of the guacamole.
Source: Avocado.org
Fresh California Avocado Varieties
Although there are close to 500 varieties of avocados, seven
varieties are grown commercially in California, and the Hass variety accounts
for approximately 93 percent of the total crop.
Click on a link below to learn more about other avocado varieties.
Source: Avocado.org
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 Japanese
Guacamole
In the Japanese art of origami, a simple piece
of paper can be transformed into a crane, an elephant or even Santa Claus.
Equally subtle, stirring a few Japanese ingredients into roughly mashed
California avocado creates a new taste sensation.
Makes 6 servings
Ingredients:
3/4 cup shredded daikon (Japanese radish)
1/2 teaspoon salt
2 California Avocados, about 1 pound
1/3 cups finely sliced green onion
1/4 cup fresh salmon caviar*
2 tablespoons rice vinegar (plain)
1 tablespoon Japanese soy sauce
1/2 tablespoon Wasabi paste**
Preparation:
Toss daikon with salt; drain in a colander for half an hour.
Squeeze out as much liquid as possible; reserve. Coarsely mash (do not purée)
avocados. Fold in remaining ingredients and reserved daikon.
Guacamole is best made as close to serving as possible. For short-term storage,
seal in an airtight container with a piece of plastic wrap against the surface
of the guacamole.
*If desired, substitute 1 teaspoon seaweed and sesame seed furikaki, which can
be found in Japanese markets.
**Wasabi is referred to as Japanese horseradish and can be purchase in the Asian
section of many supermarkets or in Japanese markets.
Source: Avocado.org
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