Alligator Pear

     As I've been paging through summer recipes I have noticed that a great number of them include one common ingredient, avocado.  While it is a popular fruit it is one that I am not really that familiar with and am reluctant to use.  How do you know when they are ripe, and how to you peel one?  These questions have kept me from enjoying them.



     Avocados have been cultivated since 8,000 BC and originated in Mexico and Central America.  They are related to some familiar spice plants: cinnamon, camphor and bay laurel.  They can be egg shaped, pear shaped or spherical and are green skinned with a fleshy body.  One interesting note about them is that they will not ripen on the tree, only after being picked.  So how do you know when they are ripe?  Ripening is achieved when the skin darkens and the fruit has a little give to it, softening slightly.  Never put them in the refrigerator to ripen, because the cool temperature will prevent the process. But they can be stored in the chill chest once you have determined that they are indeed ripe and they will keep there for up to a week.

     And talk about healthy! Avocados are full of good things like lycopene, beta-carotene, and Omega 3 fatty acids.  It is that high fat content (71-88% of total calories) that makes them heart healthy, just like salmon.  They contribute to cardiovascular health, regulate blood sugar, and are strong anti-inflammatory agents.

     Now a principle crop in the U.S. 95% of the avocados, also known as Alligator Pear, is of the Hass variety.

     Here's an interesting summer salad to try:  Combine sliced avocados, orange sections, fennel and fresh mint.  Enjoy!