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| Home » Avocado Basics | |
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Basics |
| PURCHASING |
| • Hass avocados from Mexico can be ordered firm,
or ripe and ready to use. • Each 25-pound box contains 32, 36, 40, 48, 60 or 70 avocados. • The most commonly requested pack sizes are 36, 40, 48 and 60, with each avocado weighing about 11, 10, 8 and 6.5 ounces, respectively. • Inside the shipping boxes, avocados should be cradled in cardboard trays that separate the layers and protect the fruit. • Mexican avocados are also available in one-layer “flats” that weigh 12.5 pounds. • Rather than ordering a week’s worth of avocados, consider scheduling more frequent deliveries of ripe fruit ready for immediate use. • Ripeness test: Hold an avocado in the palm of your hand and gently squeeze. If the fruit yields to gentle pressure, it’s ripe. |
| RIPENING AND STORAGE |
| • Hold firm or “breaking” avocados in
shipping cartons at cool room temperature (62ºF to 65ºF) until
ripe. • To hold firm avocados for a longer period: Refrigerate at 38ºF to 40ºF (temperatures lower than this range could result in “cold damage”); several days before planned use, ripen as described above. • Refrigerate ripe avocados until ready to use. |
| PREP TIPS |
| • To open: Cut avocados lengthwise
in halves; twist to separate; remove pits by striking
lightly with a knife blade and twisting; with a spoon,
scoop flesh from shells. • To prevent oxidation, lay plastic wrap directly on the surface of cut or prepared avocados. • Refrigerate ripe avocados until ready to use. • Avocados can be used in hot applications, but avoid direct heat, which may alter the flavor. Slice and dice just-ripe avocados for sandwiches and salads. Mash or purée very ripe avocados for dips, spreads and soups. |
| EQUIVALENTS |
| 1 pound avocados from Mexico, peeled
and pitted, equals: • 1-1/3 cups mashed or puréed • 2 to 2-1/4 cups diced |
| NUTRITION |
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• Great for low-carb menu items: One fifth
of a Hass avocado from Mexico contains less than
three grams carbohydrate. |
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