The Hass avocado is known for its quintessentially tumbled leathery fairly thick skin that turns near black when fully mature. The flesh closest to the skin is a lush colored pale lime green and as it nears the central pit it develops a rich creamy yellow tone and softer, oil rich texture. Hass avocado's flavor reflects its texture - creamy and smooth with a nutty and sweet finish.
Depending on the time of year, the avocado's fat content varies. In the early part of the harvest season, California avocados have a fat content close to 2 grams per ounce, while later in the year, they can peak at 6 grams per ounce.
Avocados are rich in dietary fiber, vitamin B6, vitamin C, vitamin E, potassium and folate and are a good source of mono-unsaturated fat.
- To halve and pit a ripe avocado, cut in half lengthwise until reaching the center stone. Twist the two halves in opposite directions to separate. Remove the pit with a spoon. Carefully peel away skin.
- Avocados may be mashed, cubed or sliced, stuffed or pureed.
- To store, ripen fruit at room temperature. Refrigerate when ripe. Once ripe, use promptly for optimum flavor and texture.
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