Pinkerton Avocado Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Persea americana
Salads, guacamole, dressings, sandwiches, hamburgers.
The Pinkerton avocado is green with a smooth skin. Signs of ripeness differ by variety, but all varieties yield to gentle pressure when ripe. (Softer for guacamole, more firm for slicing).
Avoid extremely soft avocados with very dark or blotchy skin or dented areas. This indicates bruised or old avocados.
If you want to speed ripening, do not refrigerate avocados until they are ripe to your preference.
If you want to slow ripening, immediately store avocados in the refrigerator.
To ripen an avocado, place it in a sealed plastic bag with a ripe banana at room temperature.
Another method to ripen is to bury the avocado completely in a jar of flour.
Avocados are very low in Cholesterol and Sodium. They're also a good source of Dietary Fiber, Vitamin C, Vitamin K and Folate.
Another method is to bury the avocado completely in a jar of flour. Do not refrigerate avocados until they are ripe.
Avocados must reach full maturity before they are picked, but they will not soften on the tree. The tree is actually used as a warehouse; the fruit can be kept on the tree for months after reaching maturity.
Until the mid 20th century, the avocado had a well-entrenched reputation for inducing sexual prowess and wasn't purchased or consumed by any person wishing to protect their image from slanderous assault. Growers had to sponsor a public relations campaign to dispel the ill-founded reputation before avocados became popular.
Avocados date back to 8,000 B.C., and are native to Mexico and Central America.
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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