‘A’ is for avocado |
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| 2007/07/15 |
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| Not a vegetable and yet somehow not quite a fruit (although technically speaking, it is….), the avocado is in class of its own. |
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| Types |
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| city’ super stocks two of the most popular types of avocado: Fuerte and Hass. Fuerte avocados are pear-shaped and have a smooth, thin green skin with creamy pale green flesh. Hass avocados are oval and are known for their distinctive, pebbly, thick skin which turns purplish-black when ripe. |
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| Harvest |
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| Cultivated mainly in California, Australia, New Zealand and South Africa, a single avocado tree can produce up to 500 avocados a year. |
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| Selection |
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| The best way to choose an avocado is to pick it up and gently squeeze. Ripe, ready-to-eat fruit will feel firm but will ‘give’ to gentle pressure. Ripen underripe fruit in a paper bag and store at room temperature for 2-5 days. |
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| Preparation |
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| Slice around your ripe avocado with a sharp knife. Rotate the halves and separate. Then slam your knife blade into the stone, twist and remove (alternatively, slide the tip of a spoon gently under the seed and lift it out). |
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| Nutrition |
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| An excellent source of potassium, folic acid and vitamin C, sodium- and cholesterol-free with very little sugar or starch, yet contain more protein than any other fruit. High oil content is 70% monounsaturated, much like olive oil. |
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| Did You Know |
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| Avocados have been cultivated since 3500BC |
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| Around The World |
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Brazilians add avocados to ice-cream.
Filipinos puree avocados with sugar and cream for dessert drink.
In Latin America, they are given as wedding gifts. |
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