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| The quality of the Hass Avocado from Mexico can be attributed to the growing region's rich volcanic soil, warm sun, and just the right amount of rainfall and varying altitudes, all of which provide an ideal microclimate for developing the fruit's  superior flavor and texture. Bushy, evergreenavocado trees cover acre after acre of rich orchard land in the state of Michoacán, located near Mexico's Pacific Coast, northwest of Mexico City. Because they are grown where avocados have thrived for perhaps thousands of years, Hass Avocados from Mexico are the authentic avocado to buy, whether a chef is making guacamole, slicing it for a sandwich, dicing it into a salad, or using it in dozens of other delicious ways. Enjoyed as a luscious and nutritious food source, Avocados from Mexico make their way into the United States, as well as Europe and Japan, thanks to the efforts of the Association of Michoacán Avocado Growers, Packers, and Exporters(APEAM*). 8 Ideas for Merchandising Serve ceviche, salsa or seafood salads in avocado cups, suggests Executive Chef Anthony Lamas of Jicama Grill in Louisville. Simply cut the avocado in half, leave the skin intact but remove the pit and scoop out some of the center flesh to create a cup. Purée avocado with sour cream and lime juice. Chef Lamas does this, then pours the purée into a squeeze bottle to drizzle over and around the plate as the finishing touch to a dish. Pair avocado with seafood or red fish, advises Chef Waldy Malouf of Beacon Restaurant in New York City, who adds diced avocado to a shrimp roulade. As an accompanying ingredient or garnish, the avocado's delicate green interior sets off red-tinged shellfish such as shrimp, lobster or crab and complements the pink flesh of snapper or salmon. To make avocado dressing, Chef Marlin Kaplan of One Walnut in Cleveland purées one avocado and adds chopped garlic, shallots and white wine vinegar. After slowly incorporating one cup of extra virgin olive oil, he serves the salad dressing with cool crisp iceberg lettuce or over heirloom tomatoes and cucumbers. Create avocado and fresh fruit tapenade. To do so, Chef Kaplan dices one avocado and combines it with chunks of fresh pineapple, peaches and strawberries plus fresh basil chiffonade. He tosses this mixture with chili-infused honey, salt and pepper and serves it on celery spears filled with goat cheese or over citrus-flavored pound cake. Make a cool and completely different dip, as Chef Rick Tramonto of TRU in Chicago does. Blend avocado with mint and lime juice plus salt and pepper to taste. Fold in small diced Asian pear, jicama and cucumber. Create a quick cold avocado soup, suggests Chef Tramonto, by combining crème fraîche with orange zest, lime juice, a clove of garlic and some red onion in food processor. Purée until smooth, then thin with additional orange juice. Add salt and pepper to taste and serve in soup cups with crumbled corn tortilla chips and chopped cilantro. Mix avocado with tuna tartar. The avocado complements the tuna perfectly, says Chef Amy Vitale of Strings in Denver.
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©2005 Avocados From Mexico |
