What's in a Name? The Avocado Story
The flesh of an avocado is unlike any other fruit: buttery, not sweet, somewhat nutty and oily in flavor; firm enough to be sliced or diced, yet pliable enough to be mashed into a paste or puree. Scroll down for three avocado recipes.
The flesh of an avocado is unlike any other fruit: buttery, not sweet, somewhat nutty and oily in flavor; firm enough to be sliced or diced, yet pliable enough to be mashed into a paste or puree. Scroll down for three avocado recipes.
Selection, Storage and Use
- Expect avocados to ripen 3-4 days after purchasing, depending on their firmness when purchased. Do not select avocados that are soft to the touch unless you plan to eat them immediately.
- To accelerate ripening, place in a paper bag with a banana or apple, which releases ethylene gas, a ripening accelerant. When preparing avocados, look for ones that yield slightly under thumb pressure, but aren't mushy to the touch.
- To prepare, cut the avocado lengthwise to the pit. Twist the two halves apart and remove the pit using a spoon or the sharp edge of a knife. Cut the avocado while still inside the skin or scoop out each half with a large spoon.
- Once peeled, the avocado will discolor over time. Add lemon or lime juice and press cling wrap firmly against the flesh to avoid oxidization. If your avocado turns brown, simply trim off the discolored part and serve the rest.
About the Author
Howard Yoon is the editorial director of the Gail Ross Literary Agency in Washington, D.C. He has written and edited numerous nonfiction books.
On May 15, 1915, in the posh new Hotel Alexandria in Los Angeles, a cadre of California farmers gathered to decide the fate of a new crop.
The ahuacate, a pebbly-skinned, pear-shaped fruit, had been a staple food in Mexico, and Central and South America since 500 B.C. In the 16th century, Spanish conquistadors fell in love with the fruit after observing its prized status among the Aztecs.
Until the early 1900s, the ahuacate had never been grown commercially in the United States. By 1914, however, hotels in Los Angeles and San Francisco were ordering as many of the fruits as they could and paying as much as $12 for a dozen.
But the farmers faced a marketing problem. First, ahuacate was too hard for Americans to pronounce. Worse, it was the Aztec word for testicle, named for its shape and reputation as an aphrodisiac. Then there was the other unappealing name: "alligator pear."
The farmers came up with a new name: avocado. They informed dictionary publishers of the change — and that the plural was spelled "avocados," not "avocadoes" — and named their own group the California Avocado Association.
The approach worked. Today, California accounts for nearly 90 percent of all avocados grown in the United States.
When the farmers first met, E.J. Wilson, a Berkeley horticulturalist, predicted little interest from the American market. "It contain[s] no sugar and fruits are supposed to be sweet — the sweeter the better," he wrote to a colleague.
The farmers knew that Wilson's concerns were unfounded. What made the ahuacate so different from other fruit was the very reason it was appealing.
Like most fruit, the avocado ripens once plucked from the tree. But its flesh is unlike any other: buttery, not sweet, somewhat nutty and oily in flavor; firm enough to be sliced or diced, yet pliable enough to be mashed into a paste or puree.
There are more than 400 varieties of avocado, but Hass has become the most popular in the United States. Named after postal worker Rudolph Hass, who purchased the seedling in 1926 from a California farmer, the distinctive purplish-black fruit has a thicker skin and smaller body than other varieties. Farmers found the Hass easier to cultivate, and its higher oil content and good nutty flavor appealed to consumers.
Avocados present a mouthwatering array of serving options. They can be sliced and served with apples, nuts and cheese. In their most popular form, guacamole, they are mashed with salt, lime, garlic and cilantro — and chiles and tomatoes, depending on the recipe. A friend feeds her infant spoonfuls of avocado straight from the skin: the perfect baby health food. Indonesians blend them into drinks with sweet condensed milk. Brazilians add it to ice cream. Californians put it in their maki rolls.
Avocados have a subtle nutty flavor — too subtle for some people to get excited about. But the beauty of avocados is not so much its flavor as its oily consistency. Avocados have become popular in restaurants and homes because, in food-science terms, they act as a "covalent bond" with other ingredients. The creaminess of the fruit converts disparate tastes into complementary ones and punches up otherwise drab ingredients. Grilled corn kernels, diced red onions and mango elbow each other for attention until chunks of avocado mediate and mellow the mix into a tasty salsa — an unstable structure turned stable. An ordinary salad of greens, tomatoes and raw veggies turns almost decadent with slices of avocado.
Another way to think of avocado's role is to consider the fat marbling in a prime steak. Marbling is what makes a steak juicy and flavorful. Avocados, with their natural fatty richness, serve a similar purpose when incorporated with other foods. Mash an avocado with a pinch of salt and a drizzle of oil, and you'll find it an ideal condiment — and flavor conduit — for nearly any meal.
The fat in an avocado gets a bad rap. While it does contain saturated fat — a little more than 1 gram per quarter-segment — the fruit is high in fiber, has more potassium than bananas and is loaded with folates and vitamin E. Of all fruits, the avocado is highest in protein. As a bonus, the natural oils of the fruit are good for your skin and provide a refreshing alternative to over-the-counter facial products.
And if all that is not enough, remember that the Aztecs thought the avocado was an aphrodisiac.
KW: Pam and Avocado
Several years ago while trying to assemble food for a party, I was faced with the fact that I could prepare avocado slices ahead of time and have them darken or sprinkle them with lemon juice -- which would shift the flavor more than I wanted. Or prepare them just before serving which would take me away from my guests.
The solution that I came up with is one that I've continued to use. I spray the surface with Pam oil spray. It protects the cut fruit from oxidation, keeps it from darkening, and realistically doesn't noticeably add to the fat content. I'ts not perfect, but a pretty darn good solution I've shared with many people.
Author's Note: Thanks for your clever tip. I always have a can of Pam near my stovetop. It's like WD-40 in the kitchen -- a magic spray you can use it on everything to prevent sticking! -- Howard
Comment Avocado Dark Spots
How did the farmers come up with the word avocado? Is it Spanish for something or just made up? How can you tell if your avocado has bad spots inside before you buy it?
Writer's Note: Hi Jeff! I'm the author of the avocado article.
The word "avocado" was just a made-up name. The farmers debated quite a bit over this issue before agreeing on it. The word avocado sounds a little like "aguacate" (which was named by Spanish conquistadores who couldn't pronounce the Aztec word ahuacate). Incidentally, Spanish-speaking people don't refer to this fruit as avocado because it sounds too similar to "avogado" which means "lawyer" in Spanish.
The spots issue is a tough one. Usually, if you buy firm, almost rock-hard avocados at the store, and let them ripen for a few days without getting too mushy, you'll have a nice clean yellowish-green avocado meat inside.
Thanks for reading. Best, Howard
Comment: Avocado Peru
In Peru, avocados are called "paltas," but I don't know the origin of that word nor the extent of its use in South America. The best I have tasted came from the Urubamba Valley in Cuzco.
Comment: Avocado Philippines
In the Philippines, we eat avocado differently, of course, with tropical avocados. Cut the avocado in cubes as suggested. Then add a half cup of milk, a teaspoon or less sugar and crushed ice, mix a little and eat like an ice cream. I grew up with this and still doing so.
Comment: George Burns Avocado
I can't help but think of the beloved George Burns in the title role in
Oh, God!, when pressed to think of one mistake he may have made: "Avocado pits. I might have made the avocado pits too big."
Avocado comment
The story "Whats In a Name" regarding avocados, neglected to mention another, somewhat later attempt to increase the avocados popularity with a punchier name.
In the 1930s, the California Avocado Growers Association (Calavos) sponsored a contest in the Midwest to come up with a more appealing trade name for the fruit. The winning entry was "Calavos Pear." The name never really took, though the trade association and its name are still in existence. I have an antique trade sign in my kitchen from this era with the name "calavos pear" and pictures of the fruit.
Writer's Note: Thanks for your comment about the "calavos pear" name. Fascinating. There have been so many different names for avocado. Unfortunately, I couldn't get into all of them for this article. George Washington was traveling through Barbados in the late 1700s and described it as an "agovago pear." I wonder if anyone back then realized how much "calavos" sounds like calvados, the French apple brandy -- which is so NOT like an avocado. -- Howard
Homemade Guacamole
There are many ways to make guacamole, but my wife's version has earned consistent praise and requests for the recipe. Keep the avocado somewhat chunky and use good salt.
2 ripe avocados
2 cloves fresh garlic, crushed
1/4 red onion, finely diced
4 tablespoons finely chopped cilantro
Juice of 1/2 lime
1/2 jalapeno pepper, finely diced (optional)
Coarse sea salt
Pepper
Split avocados, discard the pits, and empty contents into a medium bowl. Add garlic, onion and cilantro. Mash with a fork or the ball end of a large whisk until smooth but still chunky. Add lime juice, salt and pepper to taste. Serve with chips or use as a topping on grilled chicken or steak.
Juice Alpokat (Indonesian Drink)
The avocado gives this popular Indonesian drink a consistency similar to egg nog.
Serves 2
1 avocado
1/2 cup skim milk
1/2 cup sweetened condensed milk
1/2 teaspoon instant coffee
1 cup crushed ice
Peel and pit avocado. Put all ingredients into blender and puree until smooth.
Grilled Corn, Mango and Avocado Salsa
2 ears grilled corn on the cob
1 mango, diced
1 small red onion, finely diced
1 roasted red pepper, diced
1 small jalapeno, diced without seeds
3 tablespoons chopped cilantro
1 tablespoon olive oil
1/2 lime, juiced
Salt to taste
1 Hass avocado, diced
Hold corn upright on a cutting board and slice corn kernels off cob. Mix kernels in bowl with all remaining ingredients except avocado. Let sit in refrigerator for at least half an hour. Before serving, add diced avocado. Mix gently, adding more olive oil and salt to taste.
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