Frequently Asked Questions

HANDLING & STORAGE CATEGORY

It is important to note that fresh avocados will continue to ripen when kept at room temperature, or ripening can be delayed by refrigeration. But simply put, ripeness is best determined by pressure.

• Hard: Very hard flesh, usually lighter green in color. Ready to eat in three to four days if kept at room temperature.
• Pre-conditioned: Ready to eat in about tree days if held at room temperature.
• Breaking: Slight give to the fruit. Ready to eat in one to two days if held at room temperature.
• Firm ripe: Yields to gentle pressure. Ready to eat immediately or can be held in the refrigerator for up to a week.
• Ripe: Yields to gentle pressure. Ready for use.

1. Slice around the entire fruit.
2. Twist the two halves apart.
3. Scoop out the pit with a spoon.
4. Use a spoon to remove out the avocado fruit from the peel.

If the avocado’s flesh has become very dark or stringy or if there is any sign of mold. Avocados have a high fat content, so they oxidize and become rancid very quickly at room temperature. Once the fruit is opened, it will need to be used or refrigerated fairly quickly.

As the flesh of an avocado oxidizes, it will turn brown. If the avocado is slightly browned, you can still eat it, but it’s flavor may be bitter as compared to a fresh avocado.

There are many techniques, but some of the most common include leaving half of the fruit in the skin and either slicing, cubing or mashing and scooping out the flesh.

Ripe avocados can be stored in the refrigerator uncut for up to three days. To store cut avocados, spritz with the juice of a lemon or lime or use white vinegar and place in an airtight container in the refrigerator. If refrigerated guacamole turns brown (due to oxidation) during storage, just discard the top layer.

Pureed avocados freeze well and can be used in salads, sandwiches, and dips. Simply wash, seed, and peel the fruit. Puree the flesh, adding one tablespoon of lemon juice for each two pureed avocados. Then pack the puree into an airtight container, leaving 1 inch of headspace. Freeze and use within four to five months.

AVOCADO

In the Mexican state of Michoacán you can find more than 19,360 avocado orchards and a blooming season that lasts the entire year, making it the only place on earth where avocados can bloom four times a year.

Ripe avocados can be stored in the refrigerator uncut for up to three days. To store cut avocados, spritz with the juice of a lemon or lime or use white vinegar and place in an airtight container in the refrigerator. If refrigerated guacamole turns brown (due to oxidation) during storage, just discard the top layer.

Pureed avocados also freeze well and can be used in salads, sandwiches, and dips. Simply wash, seed, and peel the fruit. Puree the flesh, adding one tablespoon of lemon juice for each two pureed avocados. Then pack the puree into an airtight container, leaving 1 inch of headspace. Freeze and use within four to five months

There are thousands of named varieties of avocados (and many more unnamed varieties). However, there are really only a small number of commercial varieties being grown for sale today, the main one being Hass, with Lamb Hass, Fuerte, Bacon, Pinkerton, Gwen, Reed and Zutano also commercially available.

Larger bumps that feel like hard, cork-like or woody pebble-size protrusions (and not the goose-bump like texture of the Hass avocado’s external skin) found on the flesh of Hass avocados are rare. Avocados have a natural defense mechanism that allows the skin to seal itself off, resulting in pebble-like nodes in the pulp. These bumps are not harmful.

Strings or stringy fruit are generally the result of fruit that has been harvested from younger trees or from improper storage conditions. Oftentimes the fibers or strings will disappear or become less noticeable as the fruit (and tree) matures.

Discoloration of the flesh can occur when the avocado has been exposed to cold temperatures for a long period of time. Bruising can occur in transit or as a result of compression caused by excessive handling. While there is no way to detect either flesh discoloration or bruising by looking at the avocado's exterior, damaged areas or spots can be easily removed by cutting them out.

PURCHASING OR SELLING AVOCADOS

AFM is a not-for-profit organization charged with the purpose of coordinating the marketing activities for the Mexican Hass Avocados Importers Association, MHAIA and The Association of Growers and Packers of Avocados From Mexico (APEAM) and is not involved in the sale of avocados or avocado-related products. However, many avocado handlers offer shipping services. Visit the avocado importers section of our website for their contact information.

Avocados from Mexico are available year-round. Contact your produce supplier or visit the avocado importers section of our website.

Mexico is where the avocado tree originated more than 10,000 years ago. Mexico’s rich volcanic soil, abundant sunshine, and timely rainfall provide the perfect microclimate for producing great tasting, creamy avocados that are always in season.

In the Mexican state of Michoacán, you will find more than 19,360 avocado orchards and a blooming season that lasts the entire year, making it the only place on earth where avocados can bloom four times a year.

AVOCADO NUTRITION

Avocados contain the following milligrams of Omega 3, Omega 6, and Omega 9 (based on a single serving):

OMEGA 3 = 40mg
OMEGA 6 = 500mg
OMEGA 9 = 30mg

There are many avocado selections worldwide and each may vary internally in texture, taste, and color, as well as nutritionally. However, approximately 95 percent of avocados sold in the U.S. domestic markets are of the Hass variety, which has a well-established nutritional label. Hass fruit accumulate rich nutty oils as the harvest season continues, so late-season fruit from any growing area may be higher in these oils than earlier season fruit. And the nutrition label accounts for these variances.

Avocados are completely free of cholesterol and sodium. More than 75 percent of the fat in avocados is considered “good” fat, with 3 grams coming from monounsaturated fat and 0.5 grams from polyunsaturated fat (per 1-ounce serving). Avocados can act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients like Vitamins A, D, K, and E. They contain 3.5 grams of naturally good fat per 1-ounce serving. Good fats help the body absorb fat-soluble nutrients without raising LDL (“bad”) cholesterol levels when eaten as part of a healthy diet.

More than 75 percent of the fat in avocados is considered “good” fat, with 3 grams coming from monounsaturated fat and 0.5 grams from polyunsaturated fat (per 1-ounce serving). Avocados can act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients like Vitamins A, D, K, and E. They contain 3.5 grams of naturally good fat per 1-ounce serving. Good fats help the body absorb fat-soluble nutrients without raising LDL (“bad”) cholesterol levels when eaten as part of a healthy diet.

EATING AVOCADO

The best way to tell if an avocado is ready to be used is to gently squeeze the fruit in the palm of your hand (do not squeeze with your fingertips). Ripe fruit that is ready for immediate use will be firm yet will yield to gentle pressure.

Ripe avocados can be stored in the refrigerator uncut for up to three days. To store cut avocados, spritz with the juice of a lemon or lime or use white vinegar and place in an airtight container in the refrigerator. If refrigerated guacamole turns brown (due to oxidation) during storage, just discard the top layer.

Pureed avocados also freeze well and can be used in salads, sandwiches, and dips. Simply wash, seed, and peel the fruit. Puree the flesh, adding one tablespoon of lemon juice for each two pureed avocados. Then pack the puree into an airtight container, leaving 1 inch of headspace. Freeze and use within four to five months

OTHER

While we definitely appreciate the passion and dedication to all things avocado, our marketing and promotional programs are developed, handled, and contracted by third-party agencies and are usually designed and produced a year in advance for budgeting and planning purposes.

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GET TONS OF GREAT RECIPES ON OUR PINTEREST PAGE
GET TONS OF GREAT RECIPES ON OUR PINTEREST PAGE
GET TONS OF GREAT RECIPES ON OUR PINTEREST PAGE