Savoring summer's all-time great: Avocados

by Maryjane Butters
| July 18, 2010 9:00 PM

Creamy, smooth, rich and exotic - the silky green flesh of the avocado is the stuff sweet summer dreams are made of, and it's almost as versatile as it is delicious. Also known as "butter pears," avocados are actually large berries belonging to the same plant family as cinnamon and camphor. Who knew? They're native to tropical regions between Mexico and South America, but the seeds of this unusual fruit's popularity have sprouted worldwide - to Indonesia, Vietnam, India, the Philippines and Australia. The good news for those of us who love to buy our bounty as locally as possible is that the avocado is also a well-established crop here in the U.S., having thrived in California since its introduction in the 19th century.

Delicious and nutritious

During the low-fat diet craze several years ago, avocados gained an unfounded reputation for having too much fat to be considered healthy. Nothing could be farther from the truth. The fact is that while its fat content (all mono and polysaturated) is indeed high, they're all "good" fats. Eating avocados has been linked to a decrease in harmful blood cholesterol and triglyceride levels. It is also known to promote radiant skin and hair while gracing us with lush antioxidants and almost 20 vitamins like Vitamin E and folate, which are nutrients vital to heart health.

Opt for organic

According to the California Avocado Commission, "California avocados rank among the lowest of all fruits and vegetables for pesticide use. Neither organic nor conventional avocados have measurable chemical residues in the pulp." This means that you're getting a pretty healthy product either way, but organic farming methods are more conscientious of soil and overall ecosystem health than most conventional techniques. By buying organic, we support healthier practices that will benefit generations to come. Can't locate organic avocados in your area? Visit OrganicAvos.com to order handpicked and fresh-packed avocados that will arrive in just two to four days.

How to select

and store

When you shop for avocados, you'll undoubtedly find yourself dreaming of rich flavor, buttery texture and beautiful green flesh. But finding the perfect avocado can be tricky since the skin offers few hints as to the contents within. Different varieties of avocados, too, have unique characteristics, making the selection process even more confusing. A California Hass avocado will have dark green or black skin with many small bumps. Florida avocados, which can weigh as much as 5 pounds, have smoother, lighter skin. While the Florida fruits have fewer fat grams and calories, they generally lack the depth of flavor that can be found in a Hass.

In any variety, a ripe and ready avocado should be slightly soft, yielding to a gentle finger press, but should not be mushy or hollow feeling. The skin should have no cracks or dents, and ideally the little "button" stem at the top will be intact. Another trade secret: avocados with a slightly elongated "neck" have likely been tree-ripened and will offer better flavor than those that are rounded.

If you can't find ripe avocados easily, seek out those that are firm to the touch. Even a rock-solid avocado will ripen in a paper bag at room temperature within a few days, and it may end up with fewer bruises than one that was perfectly ripe when purchased.

Once ripe, avocados can be kept refrigerated for up to a week. Sprinkle unused portions with lemon juice to prevent browning, place in a sealed container and refrigerate.

Savory and sweet?

As I mentioned, avocados are incredibly versatile, lending themselves to dishes few of us ever think of. Yes, they're terrific in guacamole and sandwiches, but in Australia, New Zealand and Ghana they are mashed and spread on toast (add a dash of lemon and salt, and you'll beg for more). In Central America avocados are served in soups and mixed with rice. Even more intriguing, avocado enthusiasts in Indonesia add the smooth green fruit to milkshakes or mix with sugar and milk as a kind of pudding. Because avocado seems synonymous with the word creamy, I decided to make an avocado ice cream of sorts. The results were irresistible to everyone, young and old, at my dinner table. It's like a sorbet, but without the icy texture. The avocado makes it super creamy. Don't be shy - give this one a try.

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Avocado Ice Cream

Ingredients

1 large avocado, peeled and diced

1 cup half and half

2/3 cup powdered sugar

1/2 tsp lemon zest

1/3 cup fresh lemon juice

Directions

• Combine avocado, half and half, sugar, zest and lemon juice in a blender. Puree until completely smooth.

• Pour mixture into a 2-quart baking dish.

• Cover and freeze until firm, about 4 hours. (Can be transferred to an air-tight container and kept in freezer for up to one month.)

• Before serving, let stand at room temperature for 15 minutes.

• Use an ice cream or watermelon scoop to serve.

• Top with fresh fruit or mango salsa.