#Hass Avocado

[farmerstrend]

Navigating the Export Avocado Value Chain: A Blueprint for Sustainable Growth

In recent years, avocados have surged in popularity, being consumed in diets worldwide. The crop has increasingly become a high value crop due to its immense medicinal and nutritional value, and usage in the cosmetic industry, as various research indicates. This rise in demand has not only transformed consumer habits but has also significantly impacted the entire avocado value chain. In Africa,…

[pluckksocial]

Avocado in Cuisine: Exploring International Avocado-Based Dishes

Avocado, colloquially known as the "butter fruit" for its luscious texture, has surged in popularity, transcending its traditional Western roots. Despite being less prevalent in conventional Indian markets, the advent of online vegetable and fruit shopping has made avocados more accessible than ever.

If you're an avocado enthusiast or simply eager to broaden your culinary horizons, you'll be pleased to discover the myriad ways this exotic fruit can enhance international dishes. Join us as we delve into the realm of avocado-based recipes, offering mouthwatering options to try in the comfort of your home.

Mexican Guacamole Extravaganza

Embark on a flavor journey with the timeless favorite – Mexican guacamole. Mashed avocado, lime juice, onions, tomatoes, and cilantro come together in a creamy dip that harmonizes flawlessly with tortilla chips or as a tantalizing topping for tacos and nachos. Did you know? Avocado cultivation dates back to at least 5000 BC in Central America, marking it as one of the oldest cultivated fruits globally.

Californian Avocado Toast Elevation

Elevate your breakfast game with Californian Avocado Toast, a staple for health-conscious individuals. Add a twist by incorporating poached eggs, smoked salmon, or sliced tomatoes, allowing the creamy avocado to balance and enhance the overall flavors.

Japanese Sushi Rolls with an Avocado Twist

Sushi enthusiasts, rejoice! Avocado takes center stage in many sushi rolls, its buttery texture complementing the delicate flavors of raw fish and rice. Create your own sushi rolls at home by wrapping thinly sliced avocado with fresh seafood or vegetables and seaweed sheets (nori).

Lebanese Avocado Salad Refresh

Experience the fresh and vibrant flavors of Lebanese cuisine with a traditional avocado salad. Diced avocado combines with tomatoes, cucumbers, parsley, mint, lemon juice, and olive oil, creating a refreshing side dish perfect for grilled meats or a light lunch option.

Thai Green Curry Creaminess

Surprise your taste buds by incorporating avocado into Thai cuisine, renowned for its bold and spicy flavors. Add slices of this exotic fruit to green curry for a creamy and mellow twist.

Brazilian Avocado Ice Cream Indulgence

Avocado extends beyond savory dishes into the realm of desserts with Brazilian avocado ice cream, known as "abacate gelado." The combination of avocado, condensed milk, and lime juice produces a smooth and creamy treat for your sweet tooth.

Mediterranean Avocado Pasta Fusion

For a healthier take on pasta, try Mediterranean-style avocado pasta. Blend ripe avocados with garlic, lemon juice, basil leaves, and olive oil to create a creamy sauce. Toss with your preferred pasta, topping it off with cherry tomatoes and feta cheese for a flavorful and nutritious meal.

Quick Hack: Need a ripe avocado in a hurry? Place it in the oven at 200°F (93°C) for 10 minutes. It will soften quickly, though the flavor won't match that of naturally ripened avocados.

In Summary:

Avocado stands out as a versatile fruit capable of elevating any dish with its rich flavor and creamy texture. From Mexican guacamole to Lebanese salads and Japanese sushi rolls, the possibilities are endless. Don't wait – explore the world of avocado-based dishes today! Purchase your avocados online from Pluckk to experience the convenience of fresh produce delivery, offering a wide variety of exotic fruits for your culinary adventures.

[askwhatsforlunch]

Goat's Cheese and Pear Avocado Toasts (Vegetarian)

To put a seasonal twist on your avocado toasts, try these Goat's Cheese and Pear Avocado Toasts! The contrast between the buttery, warm pear and the creamy, cool avocado, both enhanced by the saltiness of the goat's cheese and the subtle heat of the Piment d'Espelette is worth the effort on a Sunday morning! Have a good one!

Ingredients (serves 1):

1 tablespoon unsalted butter

1/2 just ripe Williams Pear, rinsed

2 thick slices White Bloomer Bread

1/2 ripe Hass avocado

1/2 small lemon

1/8 teaspoon salt

1/4 teaspoon Piment d'Espelette or Cayenne Pepper

15 grams/1/2 ounce good soft goat's cheese

Melt butter in a small frying pan over medium-high heat.

Core Williams pear, and cut into slices. Once the butter is just foaming, add pear slices. Cook, until just golden brown, about 3 to 4 minutes on each side.

Meanwhile, toast White Bloomer Bread slices. Set aside.

Pit avocado halve, and cut it in half. Spoon the flesh of one avocado quarter into a small bowl. Squeeze in about 2 teaspoons of the lemon juice. Season with salt and Piment d'Espelette, and mash thoroughly until well-combined.

Cut remaining avocado quarter into slices, and thoroughly squeeze lemon juice over them.

Generously spread mashed avocado mixture onto toasted Bloomer Bread slices. Top with avocado slices, alternating with warm pear slices. Crumble goat's cheese on top, and sprinkle with Piment d'Espelette.

Enjoy Goat's Cheese and Pear Avocado Toasts immediately, with or without dressed lettuce.

[pinklimefoody]

Avokado Tost

Merhaba Dünya! Bugün çok sevdiğim bir besin olan avokadodan bahsedeceğim! Öncelikle avokadoyla nasıl tanıştığımı anlatmalıyım. Yıllar önce ablamla bir markette gezinirken gördük avokadoyu ve almaya karar verdik. Ülkeye yeni yeni gelmeye başlıyor, nasıl yenir, ne zaman yenir, ne ile yenir bilmiyoruz.. Üstelik internet de bu kadar yaygın değil o zamanlar, araştırmak aklımıza bile gelmedi. Neyse…

[todaynewsonline]

What Are The Benefits Of Avocado?: Is Avocado Good For You

What Are The Benefits Of Avocado?: Is Avocado Good For You

What Are The Benefits Of Avocado?: Is Avocado Good For You:- Avocados are one of the trendiest superfoods on the market. But what are the benefits of avocado? This popular fruit is packed with nutrients, vitamins, and minerals, making it a powerhouse for health and wellness. Here we’ll explore what makes avocados so special and uncover the many health benefits of this superfood. So, if you’re…

[are-we-really-doing-this]

Florida avocados really are the Florida of fruits. They’re big, soft, wet, smooth, and fill me with rage.

[the-pharmacology-specialist]

Harvesting Hass Avocado

In September, we finish harvesting our Hass avocados, which stay on the tree until they are picked. Bees help with pollination, while the tree produces small fruits. If the fruits are left for too long, the seeds will start to germinate, reducing the fruit quality. As a result, the tree focuses on flowering and growing new crops. Tips On Harvesting Hass Avocados To avoid spoiling the avocados,…

[imaginecare]

Step by Step Guide on Hass Avocado Farming in Kenya

Step by Step Guide on Hass Avocado Farming in Kenya

Hass avocado farming in Kenya has become a popular and lucrative business in recent years, with the demand for avocados both locally and internationally being high. If you are planning to start Hass avocado farming in Kenya, here is a step-by-step guide on how to do it:   Choose the right location: The first step in starting Hass avocado farming in Kenya is to choose the right location. Avocado…

[saint-ambrosef]

newbie's guide to produce

for all my peers who were not taught how to shop for veggies and fruit on a budget and struggle to use them before they go bad:

(disclaimer: prices are approximate based on where i live in the Southern US. costs may be higher in your area, but the comparison of cost should still be valuable.)

cheap produce year-round:

roma tomatoes. if they look under-ripe you can leave them on the counter for a few days. keeps in fridge for about 2 weeks. $1/lb.

cucumbers. around here they're 50-60 cents each. go bad quickly though, about 1 week in fridge.

celery. two bucks for a head. starts to get sad after two weeks in fridge. only makes sense if you like to snack on celery or make soups often.

corn. whole ears are like 20cents each mid-summer, otherwise just get frozen. $1.50 for a lb.

peas. get these puppies frozen for $1.50/lb. good protein, too.

romaine lettuce. one head is good for several small salads, about $2 and lasts a week in fridge. the big boxes/multi-packs may seem like a better deal but not if it all goes bad before you can eat it.

onions. kind of a given but you can get regular yellow varietals for less than a buck per pound. will last for 1-2 months in pantry.

potatoes. you can get 5lb bags of russets for three bucks. sweet potatoes are a lil over $1/lb. last 2-3 months in pantry; if they grow sprouts, you can cut those off and still eat it.

bananas. dirt cheap. a small bunch (4-5) costs like a dollar. if they go over-ripe before you eat them all just get less or get a few green ones (p.s: you're allowed to break them off larger clumps).

radishes. $1.50 for a little bundle. greens get wilty after a week, roots will last 2 weeks (you can use both parts).

hot peppers. poblano, jalapeno, etc., are often quite cheap and you usually don't need very many anyways. few weeks fridge or counter.

cheap produce when in season:

summer squash. in summertime (duh), zucchini and yellow squash are like $1.25/lb. only last a week or so though in fridge.

winter squash. actually in season in fall, these are your butternuts and acorn squash. less than $1/lb then. lasts in pantry for months.

green beans. in warm months they can be on sale for $1.50/lb! last 1.5-2 weeks in fridge? (kinda depends on the shape they're in)

kale. it's a cool-season green that commonly is on sale in colder months. $1.60 for a big bunch, about 1.5 weeks in fridge before it gets seriously wilty. (can be eaten cooked or raw!)

apples. fall/winter, usually at least one variety on sale for $1.25/lb. last forever.

oranges. most citrus are winter fruits. $1/lb. will last forever in your fridge.

strawberries. spring. at their peak, i can find them for $2/lb. otherwise they are too expensive.

watermelon. $8 for big 10lb melons. they can take up a ton of space though and need to be refrigerated once cut/ripe.

cantaloupe. another summer star! $1.50 each on sale. they will slow ripen in the fridge but you do have to keep an eye on it.

pineapple. $1.50 in summer time. might be ripe even when still a bit green, ready when they smell noticeably ripe.

pears. fall season, sometimes into winter. $1.20/lb. last 1-2 weeks on the counter or forever in the fridge.

pomegranate. in winter time they can be found for $2 each. tricky to peel though.

peaches. and nectarines (which are just fuzzless peaches). $1.25/lb in summer and will last for weeks in your fridge.

eggplants. summertime veggie, you can get for $1.50 when they're on sale. otherwise a bit pricey. keep in fridge for 2 weeks.

mid-range produce:

cabbage. three bucks for a 2-lb head but you can get a lot out of it. will keep 3-4 weeks in the fridge but any exposed cut sides will start moldering after a week.

mushrooms. white button or baby bella. $1.50 for 8oz. keep in mind, mushrooms halve in size after cooking. ~2 weeks though.

avocados. if you live in the South like me, small hass varietals are 60-80 cents apiece in winter. ripe when it gives just a little to squeezing (you can't go off color alone).

broccoli. fresh is $1.70ish per head and lasts a week in fridge. frozen is $1.50/lb but might be kind of mushy.

most greens. spring mixes, spinach, arugula, etc can really vary in price but often fall into a few bucks at least per bundle/package. in a fridge's humidity drawer they last 1-2 weeks.

kiwis. i love them but they're a bit pricey for their size. 50 cents each. their keep depends on how ripe they are at purchase.

expensive produce:

asparagus. one of the most expensive veggies. sometimes in spring you can get it for $2/lb (a steal but still a bit much). lasts 1.5 weeks.

brussel sprouts. same as above.

red or yellow bell peppers. they are used sooo often in recipes and it annoys me. often $1.50-2.00 each. last a long time in fridge.

caluiflower. three bucks for a head. yikes!

green beans. when they're not in season, they are like $3/lb.

snap peas. same as above, except they never seem to be on sale.

raspberries. go bad in 3 days and cost an arm and a leg. sometimes when they're in season you can get them for like $2 per half-pint as a treat.

blueberries and blackberries. even when they're in season, they're still $2 per pint.

grapes. they can sorta be affordable in the fall season for $2/lb, but otherwise they're double that. and usually you have to commit to buying several pounds. last 2 weeks in fridge.

plums. i love them so so much but they're only in season for like 2 weeks of the year it seems and they're like $3/lb.

inexpensive accoutrements: (for garnishes, seasoning, etc)

limes. 25cents apiece. they'll start to dry out after 1 week on the counter so keep them in the fridge unless you will use it soon.

lemons. usually 50cents each for the small varietals. keep same as above.

green onions. less than a dollar for a bunch, and you can easily regrow a few times at home if you stick the white rooted end in water by a window.

cilantro. 50cents. will last WAY longer (1-2 weeks) if you keep it in a mug of water in the fridge.

parsley. 85cents. same as above.

obviously sticking just with popularly available produce across the country. it's not an exhaustive list but can give you a bit more perspective on what produce you should be focusing on if you're trying to work with a tight grocery budget. good luck!

[fatehbaz]

Avocado orchards had carpeted the gently undulating hills around the sacred lake of Pátzcuaro with stodgy green bushes. Here, before the cataclysmic arrival of the first envoys dispatched by Hernando Cortes from the Aztec capital over the mountains to the East, [...] the Purépecha had sown maize, amaranth, zucchini, cacao, cotton, tomato, beans, a dozen types of chili, and much more.

Now the monotonous “green gold” of the avocado boom had colonized the entire Mexican state of Michoacán. [...] [I]t was shocking to think that the cause of the disaster was America’s great patriotic party: the National Football League’s Super Bowl. A flurry of advertising creativity on behalf of the Mexican avocado was unleashed every year during the multi-million-dollar sports broadcast. [...] “Is your life just terrible?” asks the comic actor Chris Elliott, star of Scary Movie 2 and Scary Movie 4, in the 2019 spot. “You deserve more! Spread an avocado on top of everything!” [...] A few days before the Super Bowl, the domestic diva Martha Stewart [...] had released on social networks her latest recipe for guacamole [...]. Guacamole was now an obligatory snack for the 100 million or so Americans who watched the Super Bowl. In February of 2017, 278 million avocados -- most of them from Michoacán -- had been sold during the days before the game in [the US] [...].

---

The avocado had become the star product of Mexican food production in the age of the North American Free Trade Agreement (NAFTA) [...] since NAFTA was signed in 1994 [...]. [Mexican] farmers produced 16 times more than the formerly dominant Californian growers. [...] Moreover, the avocado was now classified as a “superfood” [...].

It had not always been like this. In the 1950s, the avocado was known unsentimentally as the crocodile pear [...]. Imports from Mexico were banned until 1997 [...] . When complete liberalization was announced in 2007, Michoacán had become an unbeatable competitor for the Californian avocado growers. The Mexican producers specialized, like their Californian rivals, in the Hass variety of avocado, more meaty than those that the Purépecha had [...] consumed over the millennia, and with a tough skin that protected the pears during long hauls in chilled container trucks to El Paso or Tijuana and then beyond to the big US consumer markets. [...] [T]he Hass avocado was perfectly suited to the global market [...]. Michoacán, whose crystalline lakes had earned it the name of the “land of fish” in the indigenous language of Tarasco, would never be the same.

By 2020, 80 percent of the avocados consumed in the United States came from Michoacán [...].

---

Now in the 21st century, on the outskirts of Uruapan, the frenetic capital del aguacate, the new economy of agribusiness took shape [...]. Further west on the shores of Lake Pátzcuaro, the monoculture had not yet colonized the entire landscape, but the advance of the avocado seemed unstoppable. [...] “Practically everybody here wants an avocado orchard [...],” explained [FFB], a resident of the Purépecha indigenous community of Jarácuaro on the shores of the lake. [...] [H]e was horrified by the extent of environmental destruction. “They pump water from the lake to water the avocado orchards [...]. It’s pillage. [...]”

The falling water level, together with the introduction of the rapacious predator tilapia, had wiped out almost all the [...] [native] fish species. Of the cornucopia of marine life that had fed the Purépecha cities, only the diminutive silvery charal remained. The same occurred at other great freshwater deposits in Michoaczán. [...] The Purépecha communities on the shores of the lake, a landscape of stunning beauty where dense pine and ilex oak forests met white nymphaea lilies floating on turquoise water, were girding themselves for the arrival of the aguacateros, avocado producers [...].

---

“They put a gun to your head and tell you to sign the deed before the notary. That’s how the transfer of land is agreed upon,” explained [GV], a sociologist at the University of San Nicolas de Hidalgo in Morelia [...].

Meanwhile, large exporters and avocado brokers -- some of them international brands like Del Monte -- were profiting by purchasing from producers at dirt-cheap prices and reselling to the US supermarket chains at very attractive ones. “They pay a dollar per kilo of avocado here and sell it for eight at a Minnesota W*lmart,” said [GV].

In order not to squander such a reliable source of profits, “transnational corporations, just like the Canadian mining companies in Zacatecas, pay the extortion money [...],” he continued.

---

Text by: Andy Robinson. Gold, Oil, and Avocados: A Recent History of Latin America in Sixteen Commodities. 2021. [Bold emphasis and some paragraph breaks added by me.]

[farmerstrend]

Termite Management in Hass Avocado Farming in Kenya

Hass avocado farming in Kenya has seen remarkable growth over the past decade, establishing the country as one of the leading exporters of this popular fruit. In 2024, Kenya’s avocado industry is thriving, driven by favorable climatic conditions, fertile soils, and a growing global demand. The country’s small-scale and large-scale farmers have increasingly dedicated their efforts to avocado…

[fedorahead]

pretty tragic how society fights to kneecap autistic kids by forcing conformity practice rather than just letting us develop a little slower and learning to unleash our own real potential

reminds me of fruit in grocery stores. they force grow them, make them ripe before they have enough sugars, and the strawberries end up ok but tasteless, the nectarines are inedible, and the avocados are all homogenized and the wrong fuckin breed (fuck large hass)

meanwhile fruits grown on the plant until they're ready, taken care of and let flourish, taste like a totally different thing

forcing autistic kids through the cheesegrater that is the public school system that ALREADY fucks up neurotypical kids leaves us neurotic messes, fighting to be accepted as just like all the other ones when we'll never be like them and everyone can already tell anyway

what would happen if autistic kids weren't forced to conform to societal expectations in terms of timing and order of development? what if we were allowed to develop our social skills when our brains were ready for it? what if "i don't get it" was met with patience and building more foundational knowledge rather than punishment and rote memorization and practice when we demonstrably do not learn that way?

what if life's milestones weren't treated as benchmarks to fail to reach in time?

[askwhatsforlunch]

Passionfruit Prawn and Avocado Salad

If you are not, unlike me, spending a wonderful seaside holiday; then, you should try and make this tasty and fruity Passionfruit Prawn and Avocado Salad. It takes you all the way to sunny Caribbean shores! Happy Friday!

Ingredients (serves 2):

a dozen prawns, steamed and cooled

1 ripe avocado

1/3 red chili pepper

a dozen large leaves fresh mint

1/3 cup Passionfruit and Lime Dressing

2 cups mixed leaf lettuce

Peel the prawns, and add them to a salad bowl.

Pit, peel and dice avocado. Thinly slice red chili. Finely chop mint leaves. Add all to the salad bowl. Drizzle with half of the Passionfruit and Lime Dressing, and toss gently, to coat and combine.

Roughly chop lettuce, and add to the salad bowl as well, with the rest of the Dressing, tossing once more, to mix. Chill in the refrigerator, at least a couple of hours.

Serve Passionfruit Prawn and Avocado Salad with a Ti’ Punch or a small glass of Ginger and Lime Rum. Happy Friday!

[alisierra666]

Today was embarrassing. Tomorrow I won’t let it get like this.

July 25th:

Biotin gummies - 15

GF bread - 160

Low sodium peanut butter - 100

Organic fruit strip - 45

Hass avocado - 227

Salt free rice cakes - 80

Gum - 20

Tamari - 13

Sushi - 160

Veggie spring rolls - 200

Dark chocolate - 153

Vegan yogurt - 140

Blackberries - 18

TOTAL: 1,332

[impulseimpact]

[first form]

fortuxtequi and padracate

fortuxtequi (puxtequ=broken (?))

fortuxtequi is based on ixpuxtequi, a creature from nahua mythology, mostly humanoid byt very thin, lacking a lower jaw and with eagle legs, having an encounter with him meant bad luck and some times even death. travelers would find it at the late hours of night.

[source] [source2]

padracate

a tlacotlahuacatl, large or father avocado, based on the hass variety avocado. its shape is in reference to the correct way of peeling an avocado (im sorry but ive seen too many people nearly cutting themselves or peeling avocado like potatoes) with small vertical slices

[source] [peeling an avocado]

[allthebrazilianpolitics]

India set to import avocados from Brazil

India is set to import avocados from Brazil for the first time, aiming to address the high prices of the fruit in the domestic market, which range from ₹100 to ₹2,000 per kilogram depending on the variety. This move is part of a broader agriculture deal being negotiated between the two countries.

Avocado imports are permitted under India's Open General Licence (OGL). Brazil, known for being one of the largest avocado producers globally, will supply hass avocados to India initially. Negotiations between Indian buyers and Brazilian sellers are underway, with contracts expected to be finalized soon.

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