I don’t think I had even tasted an avocado until about 3 years ago, but the “alligator pear” has been on my mind a lot lately. Yep, I’ve been having avocado cravings. Writing this is probably just going to make my craving stronger, but since Florida avocados are in season, I wanted to give you guys some tips and recipes!
Florida avocados are available from June through March, but the peak months are July, August and September. When you’re shopping for them, they should feel heavy for their size and slightly firm. You know that it’s ripe when you hold it in your hand and apply a little pressure – it should give slightly. You should buy them a little underripe unless you plan to use them right away. Once ripe, store them in the refrigerator and use within 3 days.
Avocados are somewhat high in fat, but Florida avocados have less than half the oil of other varieties grown in Florida, which means they have less fat.
Here are some great recipes that take avocados beyond guacamole:
Avocado, Tomato and Mango Salsa – Allrecipes
This salsa has been rated 5 out of 5 stars by over 200 people! Another plus – Florida tomatoes and mangoes are in season!
Absolutely Amazing Ahi – Allrecipes
Another 5/5 rated recipe
Pan Seared Salmon with Avocado Remoulade – Simply Recipes
This dish sounds just as appetizing as it looks.. And it got a lot of great reviews in the comments.
Shrimp Avocado Summer Sammie – bell’alimeno
Simple and very Floridian with the shrimp! This is a recipe blog from food writer Paula Jones – check it out if you’re looking for more recipes!
Avocado Ice Cream – Baking Bites
Too weird not to show someone! I would really like to try this.
Here’s one last recipe from Chef Justin – it’s featured in one of our new brochures. I got to try it when we did taste testing – it may have been my favorite recipe that we tested.
Avocado and Egg Salad
2 Florida avocados, peeled, pitted and cubed
1 lemon, juiced
10 hard-cooked Florida eggs, peeled
1/2 red onion, minced
1/2 cup low-fat mayonnaise
1/2 teaspoon paprika
Kosher salt and fresh ground pepper to taste
Lightly toss avocado cubes with lemon juice in a serving bowl. Chop 6 of the hard boiled eggs and add to avocado with onion. Add mayonnaise to avocado mixture and gently mix. Season to taste with salt and pepper. Slice the remaining eggs and use as garnish atop the salad. Sprinkle salad with paprika. Serve chilled with salad greens or as a sandwich filling.
photo from flickr