Awesome Avocados

All About Avocados

Besides being a fiesta favorite, there are many more reasons to love this buttery fruit–it's packed with vitamins (like B & C), dietary fiber, and monounsaturated fats, which may help lower cholesterol. Work more into your diet with tips for buying and serving plus six new recipes including–yes–guacamole.

Great Guacamole

Our yummy Guacamole with Chipotle Tortilla Chips calls for ripe avocados. The most common Hass variety is ripe when it's firm, yet gives when gently squeezed. To expedite the ripening process in too-firm fruit, store it in a paper bag with an apple. (The apple will emit ethylene gas, a ripening agent.)

Recipe: Guacamole with Chipotle Tortilla Chips

Zesty Bruschetta

Make Avocado Bruschetta with diced avocado. After slicing your fruit into halves and removing the pit, use the knife's tip to pierce the flesh in horizontal and vertical rows. Be careful not to cut through the skin. Then gently scoop out with a spoon.

Recipe: Avocado Bruschetta

Creative Cakes

The blended avocado mixture gives our Red Snapper Cakes their festive flavor. Share the wealth and try it as a substiute for mayo in your favorite sandwich or wrap.

Recipe: Red Snapper Cakes with Avocado-Tomatillo Sauce

Spicy Tuna

To prevent your avocado from darkening before you serve beautiful Grilled Tuna with Chipotle Ponzu and Avocado Salsa, simply spritz the peeled and diced product with a little of your lime juice.

Recipe: Grilled Tuna with Chipotle Ponzu and Avocado Salsa

Salad Supper

Millet Salad with Sweet Corn and Avocado blends the nutty taste of this healthy grain with the smooth flavor of our featured fruit. Fuerte-variety avocados make a great substitute for Hass in salads, because they maintain their firm texture even when ripe.

Recipe: Millet Salad with Sweet Corn and Avocado

Summery Soup

California avocados, like the Hass, hit their peak flavor in spring and summer. Savor them in a seasonal soup like our Chilled Corn Bisque with Basil, Avocado, and Crab.

Recipe: Chilled Corn Bisque with Basil, Avocado, and Crab