An avocado is a bright green fruit with a large pit and dark leathery skin. They’re also known as alligator pears or butter fruit. Avocados are a favorite of the produce section. They’re the go-to ingredient for guacamole dips. And they're turning up in everything from salads and wraps to smoothies and even brownies.

Avocado is the fruit of the avocado tree, scientifically known as Persea americana .
This fruit is prized for its high nutrient value and is added to various dishes due to its good flavor and rich texture. It is the main ingredient in guacamole. There are many types of avocado that vary in shape and color — from pear-shaped to round and green to black. The most popular variety is the Hass avocado.Other varieties are Fuerte, pinkerton,etc

 

Nutritional benefits
• Assist in absorption of antioxidants
• help prevent and treat cancer
• reduce your risk of heart disease
• may boost brain health and memory
• may aid in weight loss
• help prevent neurodegenerative diseases, such as Alzheimer’s and Parkinson’s.
• help ease osteoarthritis
• Can combat metabolic syndrome
• can help prevent food poisoning
• can help reduce liver damage

 

Availability:

Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec
                     

 

Common Recipes

Spiced Chicken Tacos with Avocado

Ingredients:

1 small Butternut squash, peeled, cleaned and cut in 1.5 inch cubes
1 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. chipotle chili powder
kosher salt
Pepper
1 tbsp. olive oil
2 large boneless, skinless chicken breasts
4 medium radishes
2 scallions
1 large avocado
1/4 c. pomegranate seeds
1 tbsp. fresh lime juice
1/2 c. fresh cilantro leaves
8 small flour tortillas
sour cream


Preparation:

Heat oven to 425 degrees F. Line a rimmed baking sheet with foil. In a small bowl, combine the cumin, garlic, chili powders, and 1/2 teaspoon salt.
Heat the oil in a medium skillet over medium heat. Season the chicken with the spice mixture and cook until browned, 2 to 3 minutes per side. Transfer the chicken to the baking sheet and roast until cooked through, 8 to 10 minutes.

Meanwhile, in a medium bowl, gently toss together the radishes, scallions, avocado, pomegranate seeds, lime juice, and 1/4 teaspoon each salt and pepper; fold in the cilantro.
Slice the chicken into 1/4-inch-thick pieces. Fill the tortillas with the chicken and top with the pomegranate salsa. Serve with sour cream, if desired.

Serves 4

Grilled Skirt Steak with Avocado Salad

 

Ingredients:

1 skirt steak
kosher salt
Pepper
2 ear corn
2 tbsp. fresh lime juice
2 tbsp. olive oil
1/2 small Red Onion
2 small avocados
1 c. fresh cilantro leaves
8 small flour tortillas

Preparation:

Heat grill to medium-high. Season the steak with 1/2 teaspoon each salt and pepper and grill to desired doneness, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
Place the corn on the grill along with the steak and grill, turning occasionally, until charred, about 3 minutes. Transfer the corn to a cutting board and remove the kernels from the cobs.
In a large bowl, whisk together the lime juice, oil, and 1/4 teaspoon each salt and pepper. Add the corn and onion and toss to combine, then fold in the avocados and cilantro.
Warm the tortillas on the grill. Serve with the steak, corn salad, and lime wedges, if desired.

Servers 6

Avocado on toast

Ingredients
• 1 ripe avocado
• ½ lemon
• big pinch chilli flakes
• 2 slices sourdough bread
• good drizzle extra virgin olive oil.

 

Method
Cut the avocado in half and carefully remove its stone, then scoop out the flesh into a bowl. Squeeze in the lemon juice then mash with a fork to your desired texture. Season to taste with sea salt, black pepper and chilli flakes. Toast your bread, drizzle over the oil then pile the avocado on top.