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Green avocado varieties have bright green skin that will remain green even as the fruit ripens, though it may be mottled with brown streaks or spots. Green avocados come in a range of shapes and sizes, varying from pear-shaped to rounded, and weighing as much as a pound or more. Green-skinned avocado varieties tend to be larger with smoother skin than the standard hass avocado. They have thin to medium-thick skin, with some varieties, like the pinkerton avocado, being notably easy to peel. The pale-green to golden-yellow flesh is typically firmer with less fat and oil content, and the flavor can vary from mild and somewhat watery like the zutano avocado, to rich, sweet, and nutty like the gwen avocado.
Green avocados are available in the summer through winter months.
Avocados, scientifically called Persea Americana, are botanically classified as a berry in the Lauraceae, or Laurel family. They are further categorized by their genetic race as either Guatemalan, Mexican, or West Indian, with most Green avocado varieties being either West Indian or Guatemalan-West Indian hybrids. Green avocados are generally not as capable of withstanding post-harvest handling, and are often more susceptible to frost and disease. Hence, they tend to be commercially obscure, and are most commonly found at farmers markets and specialty stores within their growing regions. They are popular throughout the Caribbean and Central America, as well as the state of Florida and other parts of the eastern United States. Green-skinned avocado cultivars grown in Florida are collectively called Florida avocados, with some of the most popular individual varieties being Lula, Bernecker, Taylor, and Pollock. Other notable Green avocado varieties outside of Florida include Fuerte, Bacon, Gwen, Reed, and Pinkerton avocados.
Avocados are a good source of dietary fiber, folate, vitamin C, vitamin K, and vitamin E. They contain the highest source of protein of all fruits, and they have more potassium per serving than bananas. Green avocados are generally known for having lower fat and calorie content than their counterparts like hass, as they typically contain less oil and more water content.
Green avocados can be used in raw and cooked applications. Their firm flesh holds its shape well, making them best suited for slicing or cubing for sandwiches, toast, smoothies, salads, soups, and more. Depending on the variety, mashing may result in a watery texture as some Green avocados have higher moisture content. Pair Green avocados with salt, citrus, tomatoes, fresh herbs, aged cheeses, meats and seafood, and other healthy fats like olive oil or nuts. Store avocados at room temperature until fully ripe, usually up to about three days, after which refrigeration can be used to slow the process of decay. Note that the larger-sized Green avocado varieties have shorter shelf life and should be eaten within a day or two once ripe. Cut avocados can brushed with lemon juice or vinegar to prevent discoloration, covered, and refrigerated for a day or two.
Juicy and sweet Green avocados are especially popular on the east coast of the United States among populations of Caribbean immigrants. Green-skinned avocado varieties are common throughout the Caribbean and parts of Central America, whereas the American market is dominated by the hass avocado, which turns black as it matures and is easily distinguished when ripe. Though the rich and creamy hass avocado is still generally preferred over Green avocados in America, there is a growing interest in exotic, tropical produce, and Green avocados are starting to see a surge in popularity.
Avocados are native to Mexico and Central America, dating back to at least 7000 BCE, with cultivation starting before the Common Era. They were a dietary staple for thousands of years in Mesoamerica before being introduced into Florida from the West Indies as "alligator pears” in 1833. Florida is credited with being the first state in America to cultivate avocados, and today it is known for its small industry focused on larger, smooth-skinned, juicy and sweet Green avocado varieties. California, on the other hand, produces nearly 90 percent of the domestic supply with the smaller, dark, rough-skinned, rich and creamy hass avocado making up the majority of production.
Recipes that include Green Avocados. One is easiest, three is harder.
|No Spoon Neccessary||Grilled Scallops with Avocado & Corn Salsa|
|Recipe Girl||Avocado Manchego Cheese Omelet|