Avocados - A rich delectable fruit!


	AVOCADO
	What do cancer survivors know that we don't? Why do they regularly eat avocados, upwards of 10 a week!? There is no reason to avoid the Avocado because you think it's full of fat and that's bad - this is the good fat we need for healthy smooth skin and a glowing complexion. Replace your bad fat with Avocados and other good fats and see your body change! And talk about versatile and adding a creamy flavor! A simple yet delicious sandwich with avocado and cheese is a treat. Add diced to salads, moosh into a creamy dressing, mix with egg salad to make green eggs, top eggs, fish, meat, or chicken with slices. Plus it makes a great mock mayonnaise! We always have guacamole on hand; it's easy to make and it can turn any meal into a Mexican Fiesta! Use in shakes for a creamy feel, make soup out of them, add sliced or diced to salads, use as a spread instead of butter, make a dip out of them!
	Hass Avocados are usually are usually about the size of an apple, about a half pound each, which is the perfect size for two or three to share. They have a dark green bumpy skin that turns darker, almost black, once ripe. They will give slightly to gently thumb pressure once ripe. Primarily from California, but can also be found from New Zealand readily. These are the most common avocados found year round at the grocery store. They have a rich, smooth, and creamy flavor and texture.
	Florida Avocados are large with smooth skin. They are much larger than the Hass, usually well over a pound each. Florida Avocados, also called Donnie Avocados, have less calories and a lower fat content than the Haas so some prefer these. Their flavor is more mild and not as rich as the Hass.
	Additional Varieties include the Bacon Avocado with smooth skin and is rounder in shape and milder in flavor like the Florida Avocado, the Fuerte which is longer and more pear shaped with lighter skin color, the Gwen and the Reed which are quite round in shape, the Zutano with yellow-green skin, and the Pinkerton with its small seed.
	Facts:
	Nutritionally: Antioxidant rich and nutrient-dense. Great source Vitamin K, fiber, B6, B5, Potassium, Folic Acid and low in saturated fat. They can help regulate blood pressure, lower cholesterol, and be a delicious part of your life! Many people avoid them because they are high in fat, but that is a misnomer as this is a good fat that should be part of our diet.
	How to choose: They start green and turn dark, sometimes black, when ripe. You can ripen avocados in the refrigerator or on the counter, like a Pear. The stem will tell you if it's done, take it off and take a peek. The color should be dark.
	How to store: Store them in the refrigerator to prolong life but if you are going to eat them sooner, the counter is fine.
	Fun Facts: Also known as the Alligator Pear. Avocados are actually a FRUIT but we eat them like a vegetable.
	Cooking Tip: Take out the seed easily - cut it in half, then use your knife and smack it into the seed, twist and pull. Voila! To slice, use a butter knife to slice the avocado while still in the skin, then use a spoon to scoop around it to take it out, or scoop it out in a complete half if you prefer it more whole. If you think your Avocado will go bad before you have a chance to use it, make an easy guacamole or freeze out of the skin and without the seed to use later in smoothies.
	Recipes: Guacamole isn't just for chips and dip! We always have some stashed in the fridge. It's nice on top of burritos and quesadillas, of course. But also great to top your eggs (maybe add a little Mexican cheese melted on top) for Mexican Juevos Rancheros. Lunch we use as topping for chicken, fish, or meat. And it's also a nice "salad dressing" on top of greens! Easy Guacamole - take 2 or 3 ripe avocados, and cut up as described above into chunks, mix in freshly minced garlic (a clove or two), and a finely diced 1/2 an onion or better a scallion or two, add a handful of chopped fresh cilantro (can sub parsley if you don't like the flavor of cilantro but I love cilantro!), minced jalapeno or serrano hot pepper or two (can omit or use as much as you want - remember ribs and seeds are the hottest part of the hot pepper!), fresh squeezed lime juice (enough to make the consistency you want), kosher salt, pepper, and chopped tomatoes (maybe 1 if big) and gently mix it all together. Link here for MORE Guacamole Recipes. Spanish Rice with Avocado Raspberry Avocado Smoothie Links: www.avocado.org