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Avocado, Hass

$2.50

1 Medium

Avocados are one of those unique vegetables that have an umami taste profile. This is usually the taste of glutamate, which is an amino acid found in foods like meats, dairy, fish, and vegetables. 

You can tell if an avocado is ripe with the mix of color and feel. Often a ripe avocado will have a deep, dark coloring when ready to eat. Ripe avocados will give way to firm, gentle pressure when squeezed by the palm of a hand without fingers.

For more information, visit the avocado industries website Love One Today.

UNRIPE: If uncut, can take four to five days at room temperature to ripen. Speed up this process by putting in a brown paper bag with another ethylene producing fruit (e.g. apple or banana). If you cut into and realize not ripe, sprinkle exposed flesh with lemon or lime juice, put halves back together and store with plastic wrap or tight container in refrigerator. Then check periodically to see if ripened/softened.

RIPE: If uncut, store them in the fridge away from Ethelyn sensitive produce for 2-3 days. If cut (or made into guacuamole), sprinkle lemon or lime juice to prevent browning and will last for about a day.

Avocados provide thiamin, riboflavin, and vitamin A, and in some varieties, the flesh contains as much as 25 percent unsaturated oil. With all their good fats, they help with heart health and Type 2 Diabetes.

Can't go wrong with guacamole or slicing up a few and putting on a sandwich. If like the PCH crew (aka millenials), you've obviously already put it on toast...

Avocados are long thought to have originated in South Central Mexico and are classified as a member of the flowering plant family Lauraceae. Surprisingly, they're also known as an alligator pear! Pear? Yes! Avocados are considered a fruit! Avocado trees are partially self-pollinating and are often propagated through grafting to maintain a predictable quality and quantity of the fruit.

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