Key features

• •Grown in Mexico or California
• •Hass avocado is easily identified thanks to it oval shape and thick bumpy skin that turns dark, almost purple when ripe
• •Is ideal for domestic consumption, families with healthy eating habits, raw vegans, vegans, vegetarians, and paleao diet followers who want to enrich their daily menu with this hearty and highly nutritious fruit.
• •Firm, unripe avocados should be stored on the kitchen counter, and allowed to ripen
• •To speed up the process of ripening avocados, place the fruit in a brown paper bag and store at room temperature 65-75° F until ready to eat (usually two to five days). Including an apple or banana in the bag will accelerate the avocado ripening process
• •Ripe, ready-to-eat avocados will be firm yet will yield to gentle squeezing pressure
• •To store cut avocados, sprinkle with lemon or lime juice or white vinegar and wrap in plastic wrap or place in an air-tight container, then refrigerate. This will temporarily prevent the fruit from discoloring. If cut avocados or guacamole turn brown or black during storage, discard the top or outer layer
• •Start with a ripe avocado on a cutting board and cut it lengthwise around the seed.
• •Turn the avocado by a quarter, and cut it in half lengthwise again.
• •Rotate the avocado halves in your hands and separate the quarters
• •Remove the seed by pulling it out gently with your fingertips.
• •Peel the avocado by sliding your thumb under the skin and peeling the skin back.
• •Slice, dice or mash as needed