Show your true green color and impeccable good taste with Hass avocados.
Background
The Hass variety represents the majority of avocados consumed in the United States. Hass avocados are known as the “year-round avocado” because of their availability. The Hass avocados in your grocers’ produce section are grown in California, Chile, Mexico, New Zealand, and The Dominican Republic.
Identification
The Hass avocado is easily identified by its oval shape, the bumpy, pebbled texture of its skin, and the dark green to purple-black color. They have a small to medium-sized seed, range in weight from 5 to 12 ounces, and have a creamy texture.
Nutrient Dense
It seems like avocados get a bad rap about high-fat content. The truth is that avocados have nearly 20 vitamins, minerals, and phytonutrients. Avocados are sodium-free and cholesterol-free and have only five grams of fat per serving, most of which is monounsaturated fat – the “good” cholesterol-lowering fat.
Ripening Process
Did you know that Hass avocados do not ripen on the tree? They ripen or “soften” after they have been harvested. Although the skin of the Hass avocado turns darker as it ripens, you can’t always judge a ripe avocado by its color. Ripeness is determined by pressure, independent of the color. Test for ripeness by gently squeezing the fruit in the palm of your hand. Ripe, ready-to-eat fruit will yield to gentle pressure. It will feel slightly soft but not mushy to the touch. Store it in the refrigerator if you don’t plan to eat it that day to prevent the fruit from becoming overripe or spoiled.
Unripe avocados will have a bright green color and will not yield to gentle pressure. Firm avocados are perfect for purchasing 4 to 5 days before you plan to use them so that they will be ripe and ready to eat by your event.
To ripen an avocado, place the fruit in a plain brown paper bag and store it at room temperature until ready to eat. Including an apple or banana in the bag accelerates the process because these fruits give off ethylene gas, a ripening agent. Sometimes it seems avocados just won’t ripen. One reason is avocados are quickly damaged by cold; this is why you should not store unripe avocados in the refrigerator. Another reason an avocado may not ripen is that they were just picked too soon by the grower.
Breaking
Avocados that are referred to as “breaking” or almost ripe can vary in color, so it is best to go by pressure as well as color. Breaking avocados will have a softer feel but will not quite yield to firm, gentle pressure. The seed will often be difficult to remove, and the inside flesh will be firm and hard to mash. Breaking avocados takes a day or two at room temperature to ripen.
An overripe avocado will feel very mushy to the touch; it may have deep indentations and darker yellow or brownish-colored flesh throughout the inside of the fruit. Spoiled overripe fruit will have a rancid smell.
Preparation
Slice avocados lengthwise, cutting around the seed and twist to separate into two halves. Use a spoon to remove the seed gently or firmly strike the pit with the heel of a chef’s knife, slowly twist the pit to dislodge it, and then lift it out.
Storage
When an avocado is cut, the cellular walls are broken, which causes oxidation (browning) to occur. This oxidation process can be prevented by adding an acidic agent such as lemon juice, lime juice, orange juice, vinegar, or tomatoes. Store avocados in an airtight container and wrap them tightly in clear plastic wrap to limit the surface area exposed to the air. If your guacamole surface does oxidize, simply scrape the brown top layer away without disturbing the green underneath. Another method is to put freshly made guacamole in a container with a tight-fitting lid and then push the guacamole down into the container to get rid of any air pockets. Next, pour ½” lukewarm water on top, seal the container, and pop it in the fridge. When you’re ready to eat the guacamole, pour off the water and stir the guacamole to incorporate any surface moisture. This method is reported to keep the guacamole good to go for three days.
Pureed avocados can be frozen and used in guacamole dips, dressings, or spread on sandwiches. However, whole, cut, diced, or mashed avocados do not have as desirable of a result when frozen; this is why freezing guacamole is not recommended.
Serving Suggestions
Guacamole serving suggestions: tortilla chips are traditional. Serve your guacamole with crisp sliced vegetables, use it as a sandwich spread, top a burger with a dollop of guacamole, dress up grilled fish, chicken, or pork, or add a dash to an omelet. Your guacamole adventure is limited only by your imagination!
Serve avocados throughout the day – breakfast, lunch, dinner, and more. The possibilities are endless with always in-season Hass Avocados. Try this recipe for a perfect guacamole celebration.
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
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