Organic Hass Avocados

With a rich creamy texture, nutty flavor, and a small to medium seed, it's no surprise that the Hass avocado is the most popular variety of avocado. The skin is easy to peel and darkens from green to purplish-black as it ripens. We partner with other organic farms to bring you the best Hass Avocados.

Contents

• 3lbs = Approx. 6-8 avocados
• 5lbs = Approx. 9-12 avocados
• 10lbs = Approx. 18-24 avocados

Details

Fruit: Avocados
Variety: Hass
Farm: Partner Farms

From: California
What Are They? The king of the avocado varieties the Hass has a rich taste and a smooth creamy texture.
Origins/History:  Developed by Rudolph Hass in La Habra, CA. First planted in 1926 now accounts for 95% of avocados grown in California.
Nutritional Value: The avocado contains more protein, potassium, magnesium, folic acid, thiamin, riboflavin, niacin, biotin, pantothenic acid, vitamin E, and vitamin K per ounce than any other fruit. The avocado is also unique in that it has monounsaturated fat, such as oleic acid, which is thought to prevent breast cancer and prostate cancer. These fatty acids may also help lower LDL cholesterol in the body while raising the levels of healthy HDL cholesterol
How to cut/peel: Remove skin and the large pit in the center of the avocado
Serving Suggestions: The creamy flesh of avocados is most often used raw, such as in salads or dips. It is advisable to avoid exposure to direct heat, such as broiling, and instead cook the avocados only briefly or add them at the end of long-cooked dishes. The high-fat content of avocados combines well with acidic fruit and vegetables, such as citrus, tomatoes, and pineapple, as well as with acidic dressings. The flesh can even be used as a substitute for butter, served on toast, or added to sandwiches. Try topping a chicken penne pasta dish with thick slices of avocado just before serving, mashing an avocado together with a little sour cream and lemon juice to spread on crackers, or making a tasty side salad by combining baby spinach leaves, slices of Hass avocado, roasted pecan nuts, and grilled pieces of prosciutto. Avocados should be stored at room temperature until ripe, as they will not continue to ripen when they are refrigerated. Whole ripe avocados will keep for two to three days in the refrigerator, while cut avocados will keep for just a day or two.