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intheflow Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-20-06 01:09 PM
Original message
Talk to me about avocados.
We just bought a new kind of avocado at the grocery store today. The sign said it was a Haas, but online I have found photos that look like it that call it a Reed or a Fuerte. It's large, bright green, firm, and when you shake it, you can hear the pit (or maybe the inner pit?). The web sites I have read have said it is good for making guacamole and that it is not good for making guacamole.

The photo I found online that looks most like the variety I bought calls it a Fuerte, but I'm suspect because it's a shot from a photo studio, not a cooking site. Here's that photo:


So what do I have? And is it good for guacamole? Because that's what I bought it for... but I don't want to break my fork or my arm trying to mash something that's to hard to easily mash.

:shrug:

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Duer 157099 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-20-06 03:13 PM
Response to Original message
1. I've never met an avocado that's not good for guacamole
but maybe that's me

Could it be an unripe Haas?
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intheflow Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 02:07 PM
Response to Reply #1
5. I need to clarify what a Haas is.
Edited on Mon Aug-21-06 02:07 PM by intheflow
I usually make guac with pear-sized avocados that are dark green/black with bumpy/"pimply" thin skins. Is that a Haas? If so, this is definitely NOT a Haas. This is about twice the size of the avocados I normally use.

This photo looks like the kind of avocado I normally use:


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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-20-06 05:00 PM
Response to Original message
2. It's not as good as the little black Haas avocados
are for guacamole. I find these to be better in salads, soups and sandwiches. It'll still work, of course. It's just not the best.

It doesn't spound ripe yet. They need to be a little soft when you squeeze them lightly in the palm of your hand, not rock hard.

The sound of something rattlin inside is not a good sign, IMO. I've never heard an avocado do that.
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intheflow Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 02:10 PM
Response to Reply #2
6. I'd never heard of a pit rattlin, either.
The check out girl knew about it, though. She shook it and held it out to the bagger to hear, too. Weird!

Maybe it does need to ripen more. I've seen this kind more and more down here recently, though, and I've never found one that feels soft like the little black avocados.
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babylonsister Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-20-06 05:01 PM
Response to Original message
3. I just found this out last week:
PREPARING
To soften an underripe, hard avocado: Microwave at medium (50% power) for 30 to 45 seconds, rotating halfway through; let stand for 3 minutes. The avocado wont be or taste ripe, but it will be softer.

http://www.cookingvillage.com/cv/kw/tiptionary_results/...
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intheflow Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 02:12 PM
Response to Reply #3
7. If it won't be or taste ripe,
what would be the point of this? Not being snarky, but honestly curious. Is there a recipe that calls for under ripe avocados? :shrug:

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babylonsister Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 02:20 PM
Response to Reply #7
9. I saw it on a cooking show. I guess they were ready to use an
avocado that wasn't quite ripe so they sped the process along. I'd imagine the heating is to soften, but I don't know as I only eat guac when someone else makes it.
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-20-06 06:33 PM
Response to Original message
4. I had some odd avocados this week
They were dark green like a haas, but the peel was VERY hard, making it difficult to determine if they were really ripe or not. When I got them home and peeled them, the peel did not come off in the usual manner. It broke and chipped away, meaning that I had to actually peel them with a knife as I would do an apple or potato. The texture and the taste of the meat was fine. I wondered if they are breeding hard-shelled avocados to avoid the bruising that comes with squeezing.
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intheflow Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 02:15 PM
Response to Reply #4
8. Genetically engineered avocados?
Eewww!

or maybe, Yikes! :scared:

But then, if they're just breeding them that way, through natural processes, then that might be ok. I've bought quite a few avocados that I couldn't use because they were so badly bruised in spots.
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NMDemDist2 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 02:21 PM
Response to Original message
10. here's a run down on the different types
Edited on Mon Aug-21-06 02:22 PM by AZDemDist6
http://www.cdc.gov/NCCDPHP/DNPA/5aday/month/avocado.htm

the thin green skinned avos are a bit firmer and better in salads and sandwiches IMO. they will ripen, but the skin will stay green. you'll be able to feel it is soft and ready to go

hope that helps :hi:

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intheflow Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 03:08 PM
Response to Reply #10
12. Well, it kind of helps...
Though I'd have to say that according to this cdc site, it looks like I may have a cross between a Reed and a Zutano. I'd say it was a Zutano, but the site says that's only available fall through early winter. I never knew there could be such ambiguity around avocados!

But overall, yes, a very helpful site. I think I'll put this puppy in a brown bag for a few days and see what happens.

Thanks! :hi:

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wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 03:00 PM
Response to Original message
11. How big is it?
(I'm here all week. Try the veal.)

Seriously, they were selling humongous Florida avocados here a few years ago. They didn't have much flavor. Nothing against Florida, which makes some of the finest desserts on Earth. But the avocados weren't very good.
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intheflow Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 03:10 PM
Response to Reply #11
13. Everyone's a comic.
Edited on Mon Aug-21-06 03:12 PM by intheflow
:eyes:

:P

But seriously, Folks, if I had to describe it's size, I would say the bottom circumference on its pear shape is roughly the size of a softball.

*Edited for many atrocious typos.
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wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 06:40 PM
Response to Reply #13
17. That sounds like what I bought
They called them Florida avocados, and they were way cheap compared to the "regular" ones I buy. Haas are as everyone has described them. I believe Fuertes are dark green and smooth skined but the same size as Haas. Tell us what the flavor is like when you try it.
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wakemeupwhenitsover Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 03:33 PM
Response to Original message
14. I spent several hours googling about avocados.
I wanted to get a dwarf avocado tree for my parents. I found one site with a grower's forum. Several said that Fuertes are better for guac than Haas, but Haas turn black when ripe (easy to tell when they're ready) can be stored for 6 months, plus have a thick skin & are better for shipping. Sounded to me like once again consumers are stuck with a second grade product to meet supermarket demands.

Maybe you really have a Fuerte. I could be intested to hear what you think about the taste.
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intheflow Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-22-06 07:06 AM
Response to Reply #14
18. It's been a couple days since I bought it.
It's starting to get softer. So I'll be sure to let you all know how it ends up tasting.
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intheflow Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Aug-23-06 11:42 AM
Response to Reply #14
23. Since you're specifically interested...
I wasn't real impressed with the taste. Even with all the guacamole ingredients, it seemed very bland compared to the Haas.
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calico1 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 04:01 PM
Response to Original message
15. The Haas avocados
are about the size of a pear. The Florida avocados are bigger and the outer skin is smooth. I prefer the Haas. The flavor is richer. But if you are trying to lose weight and still want to include avocados in your diet then I'd go for the Fla. avocados. They are still good....just not as creamy tasting. :-)
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intheflow Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-22-06 07:08 AM
Response to Reply #15
19. You're saying I might have a low-cal avocado?
I had no idea such a thing was possible! There is a God! O8) LOL!

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calico1 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-22-06 07:47 AM
Response to Reply #19
21. Yes, the Fla. avocados
are lower in fat and calories. You still have to watch your portion, but it will save you some! :-)
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midnight armadillo Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 05:47 PM
Response to Original message
16. I eat about 2 a week
At $1.29 ea. I can't afford to have more than one or two ripe at a time so I only buy a few.
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intheflow Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-22-06 07:11 AM
Response to Reply #16
20. I know what you mean.
I would make guacamole every other day if I could afford it. I'm not much of a straight avocado fan, but I think it's the lime in guac that makes me ga-ga for it. But what's the deal with the cost? Seems unduly exorbitant, you're right.
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midnight armadillo Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-22-06 03:42 PM
Response to Reply #20
22. I bought 5 the other week
In the winter I'll eat a jumbo grapefruit every day, but you can buy a big box of those and eat them one at a time.

Instead I had 5 ripe avocadoes and no opportunity to guacamole them...I had to toss a few :( I actually add some lime juice and salt to the whole ones when I scarf 'em down.
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intheflow Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Aug-23-06 11:53 AM
Response to Original message
24. My thoughts after eating it, for anyone interested....
Last night when I got home from work the avocado felt perfectly soft and the pit had stopped making the rattlin' noise, so I made some guacamole. I can't say I was very impressed. The flesh consistency was good, the color was excellent, and one of these avocados made as much guac as two Haas. However, the guac ended up tasting very bland.

For the record, my guac recipe is:

avocado (usually 2 Haas)
juice from 1 lime
a 1/2 tablespoon garlic
1 cherry tomato chopped (my SO has tomato issues, or there would be more tomato)
1 or 1-1/2 tablespoons diced onion
a sprinkling of cilantro

This is a foolproof recipe for our tastes, but it failed us with this new kind of avocado. We used an extra lime to try and spice it up, but it just didn't do any good. It was still bland, and the extra lime juice only served to make it kind of slimy. :(

So I guess it's Haas for me from now on. Thanks for all you help and suggestions! :hi:

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Lorax Donating Member (307 posts) Send PM | Profile | Ignore Wed Aug-23-06 01:20 PM
Response to Reply #24
25. Sounds familiar
That sounds a lot like an avocado I had in Hawaii. They were growing in the yard of the house we rented. It was a pretty big avocado and looked like the picture of yours. I made a guacamole with it. It was a little on the bland side. It was still good, just different.
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