Origin: Kenya

• Description
• Applications
• Storage
• Recipe

• Green avocado varieties have bright green skin that will remain green even as the fruit ripens, though it may be mottled with brown streaks or spots. Green avocados come in a range of shapes and sizes, varying from pear-shaped to rounded, and weighing as much as a pound or more. Green-skinned avocado varieties tend to be larger with smoother skin than the standard Hass avocado. They have thin to medium-thick skin, with some varieties, like the Pinkerton avocado, being notably easy to peel.

• Green avocados can be used in raw and cooked applications. Their firm flesh holds its shape well, making them best suited for slicing or cubing for sandwiches, toast, smoothies, salads, soups, and more. Depending on the variety, mashing may result in a watery texture as some Green avocados have higher moisture content.

• Store avocados at room temperature until fully ripe, usually up to about three days, after which refrigeration can be used to slow the process of decay. Note that the larger-sized Green avocado varieties have a shorter shelf life and should be eaten within a day or two once ripe. Cut avocados can brush with lemon juice or vinegar to prevent discoloration, covered, and refrigerated for a day or two.

• Guacamole

  Ingredients:

  3 avocados
  1/2 lime
  1/2 teaspoon salt
  1/4 teaspoon pepper
  1/2 cup diced tomatoes
  1/2 cup diced onion
  2 tablespoons chopped fresh cilantro
  1 jalapeno
  

  Instructions:

  1. In a large bowl, mash together avocados, lime juice, salt, and pepper. Add remaining ingredients; stir to combine. Salt and pepper to taste.
  2. Serve right away or store covered refrigerated until ready to serve.