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Malama avocados are oblong fruits weighing around 1 to 1.5 pounds. They have leathery, smooth skin that ripens to a deep purple at maturity, and is easy to peel. The flesh is thick and creamy, without fibers, and high in oil content, offering a rich and nutty flavor. It is bright yellow near the central pit, shading to green closer to the skin. Malama avocado trees tend to be spreading, and are a regular heavy producer of the fruit, which ripen early in the fall. However, avocados do not fully mature until they are harvested.
Malama avocados are available in early fall.
Malama avocados are members of the laurel family, and they are botanically classified as Persea Americana Mill. Avocados are further categorized into three distinct races: Mexican, Guatemalan and West Indian. Malama avocados are most often considered a hybrid cultivar, and are a selection from Hawaii, where they are available in limited quantities.
Avocados are known for their oil content, which is packed with monounsaturated fatty acids that have been studied for their health benefits, such as reducing cholesterol. Malama avocados in particular have high oil content, roughly 20 percent. Avocados are also a good source of protein, potassium, magnesium, folic acid, thiamin, riboflavin, and vitamins A, E, and K. They act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients in foods that are eaten alongside them.
Malama avocados can be used in raw or short cooked applications, as prolonged or direct heat exposure can result in a bitter flavor. They can be mashed, cubed, sliced, pureed, or halved and stuffed. Add avocado slices to sandwiches, burgers or salads, or mash with lime juice, onion, tomato, cilantro, salt, and other spices to make the popular avocado dish from Mexico, guacamole. The high fat content of avocados pairs well with acidic fruit and vegetables, like tomatoes, and other healthy fats such as olive oil or nuts. Store avocados at room temperature until fully ripe, when they should be eaten within a day or two. For longer storage, keep avocados in the refrigerator to halt the process of ripening. Cut avocados can be covered in plastic wrap or kept in an airtight container, and stored in the refrigerator where they will last for a day or two. To prevent discoloration, brush cut avocados with lemon juice or vinegar before storing.
Avocados first came to Hawaii by way of traveling ships, and coffee farmers on the Big Island were among the first to cultivate the fruit. Kona’s coffee belt proved to have ideal conditions for growing avocados, and is still the most prolific region in the state for avocado production. Today, there are around 200 different varieties grown on the Islands.
Malama avocados were developed by the Department of Horticulture at the University of Hawaii as a high quality, fall-ripening avocado.
Recipes that include Malama Avocados. One is easiest, three is harder.
|Don't Go Bacon My Heart||Stuffed Avocado with Prawns and Mango Salsa|
|Genius Kitchen||Avocado Orange Salad|