Avocado

Avocado
(Persea Americana)

Avocado

Selection

Avocados are ripe when the skin turns greenish yellow or purplish maroon, and the fruit becomes soft (gently press the fruit with fingers) (Samson, 1986) Avocados mature, but do not ripen on the tree. They are best picked before fully mature and still firm (Darley, 1993).

Storage

Refrigeration slows down the ripening process; wrap in newspaper to prevent dehydration. The fruit will ripen at room temperature in a week or less (Darley, 1993). Avocados can be frozen or pureed with a little lemon juice to color for longer storage (Malolo, Matenga-Smith, & Tunidau-Schultz, 2001).

Preparation

  • Wash well before use.
  • Cut in half lengthwise without cutting the seed; remove the seed with the tip of the knife or with a spoon.
  • The flesh can be eaten straight from the fruit with a spoon or cut into cubes with a knife without cutting the skin to be scooped out.
  • Sprinkle exposed flesh with lemon juice to reduce browning.
  • Best eaten fresh and can be added to fruit and vegetable salads when cut into cubes.
  • Purees can be used as a base for soups, dips and savory dishes, in addition to desserts and milk shakes.
  • (Malolo et al., 2001)

Photo Source

Zoom’s Edible Plants

Avocado

Avocado reached the Pacific around the nineteenthcentury (Samson, 1986). The three common varieties are the Mexican, Guatemalan and West Indian, or hybrids between the three, which can be differentiated by their skin.

Traditional Names
  • Chamorro – alageta’
  • Hawaiian – pea
  • Marshallese – avocado
  • Palauan – bata
  • Pohnpeian – apakahdo