Re: The Skinny on Avocados

[Guest guest]

Boris-

> This would be in contrast to the Wikipedia list of fat composition.

> Confusing. Is the NutritionData.com site most trustworthy? Who

> contributes there?

AFAIK they're all drawing from different parts of the same data set,

and they all show avocado fat being in the neighborhood of ~12-13.5%

PUFA.

-

[Guest guest]

Yes, sour cream along side in a burrito is fine--just need that

texture. Usually, I'd used it as a dip with chips (don't know that

there are WAPF-friendly chips...). Besides lime or lemon juice, I

think I used a little chili powder and/or cummin, maybe some cayenne.

It's been a while, so I forget the recipe I used to use, but a little

(not a lot) heat helps. And some chopped onion. But I live in

Michigan now--my parents can't reach the avocadoes anymore. And giant

lizards eat them when they fall to the ground. Florida is weird.

Bill

>

> I eat sour cream alongside my guacamole but not in it! Though I've

done

> that to make a salad dressing.

>

>

>

> And chunky is yummy! I did forget that about California. It was

like

> pureed avocado when I was living there.

>

>

>

> Guacamole was my son's first favorite food! =) He still can't get

enough.

> I even put a bit of lime juice in mine and he loves it. All this

talk about

> trees and I've decided to try growing one myself. We do get a

frost here

> but I was reading I can take precautions with the young tree to

protect it.

>

>

>

> My husband had an avocado tree in his back yard in Florida and

would eat

> them all the time. No offense to anyone who loves it there but I

HATE

> Florida. I lived there 2 years and when we went to visit his

family I was

> reminded oooh so clearly how much I hate it. Especially those

stupid

> " Palmetto " bugs. Gah.

>

>

>

> Anyone grow Avacados in a climate similar to central

texas? (really hot in

> the summer, not that cold in winter but we do get frosts). I also

want

> olive trees which I read would do well here but I need more land. =)

>

> Dawn

>

>

>

> From:

> [mailto: ] On Behalf Of lynchwt

> Sent: Tuesday, May 20, 2008 1:52 PM

>

> Subject: Re: The Skinny on Avocados

>

>

>

> The store bought avocados from Florida are not great, but we had

> great ones from a tree in Florida--they are the size of very large

> mangoes (also much better fresh than from stores where they are

> stringy). I've always thought those little tiny California avocados

> were inferior. Far be it from me to suggest avoiding sour cream in

> any dish, but proper Florida-style guacamole should not have sour

> cream and should be chunky, not a homogenized liquid goo they like

> out west...

>

>

[Guest guest]

Do you use methods to get good Brix?

On May 20, 2008, at 6:05 AM, Igo wrote:

> Good observation. As an avocado grower, I attempted to cross the

> line & declare my grove of around a thousand mature trees from a

> hobbie to a buisness. I was encouraged to go to one of the big Calavo

> type meetings, & I was very discouraged. It appeared to me that the

> cooperate avo was all about quantity not quality. Glad you can tell

> the difference between an over fertilized avo than one grown more

> naturally in virgin loam soil.

Parashis

artpages@...

portfolio pages:

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[Guest guest]

Hi,

Personally I prefer the drier varieties from CA, probably because that is

where I am from. I have had very tasty large avos from Florida & elsewhere

along the Gulf of Mexico that are very flavorful. Here in CA we do have a very

large round shaped avo called a . What is the name you use for your Florida

avos?

Curious, Jim

lynchwt <lynchwt@...> wrote:

The store bought avocados from Florida are not great, but we had

great ones from a tree in Florida--they are the size of very large

mangoes (also much better fresh than from stores where they are

stringy). I've always thought those little tiny California avocados

were inferior. Far be it from me to suggest avoiding sour cream in

any dish, but proper Florida-style guacamole should not have sour

cream and should be chunky, not a homogenized liquid goo they like

out west...

> >

> > What's the general consensus on Avocado: health benefits,

nutritional

> > value, fat composition?

> >

> > From Wikipedia:

> >

> > Avocado, raw (edible parts)

> > Nutritional value per 100 g (3.5 oz)

> > Energy 160 kcal 670 kJ

> > Carbohydrates 8.53 g

> > - Sugars 0.66 g

> > - Dietary fiber 6.7 g

> > Fat 14.66 g

> > - saturated 2.13 g

> > - monounsaturated 9.80 g

> > - polyunsaturated 1.82 g

> > Protein 2 g

> > Thiamin (Vit. B1) 0.067 mg 5%

> > Riboflavin (Vit. B2) 0.130 mg 9%

> > Niacin (Vit. B3) 1.738 mg 12%

> > Pantothenic acid (B5) 1.389 mg 28%

> > Vitamin B6 0.257 mg 20%

> > Folate (Vit. B9) 81 ìg 20%

> > Vitamin C 10 mg 17%

> > Calcium 12 mg 1%

> > Iron 0.55 mg 4%

> > Magnesium 29 mg 8%

> > Phosphorus 52 mg 7%

> > Potassium 485 mg 10%

> > Zinc 0.64 mg 6%

> >

> > Thus, it seems to have an advantageous fat composition, no?

Also, a good

> > aboumt of potassium, and B6 (is it a well absorbable form?). The

only

> > questionable thing is the 8+grams of carbs, though I deem it

acceptable

> > especially if shared in a salad w/ another person thus cutting it

to half.

> >

> > Any info appreciated.

> >

> > Best,

> >

> > Boris

> >

>

>

>

[Guest guest]

Hi,

I have had good result on an avo ranch of 1700 feet elevation, anything over

3000 feet would be rough on avos, I would imagine. Oh, by the way, I think the

Angeles National Forrest is a spectacular part of the world, used to retreat

there back in my academia years, with a church group I belonged to at the time.

Just, Jim

gdawson6 <gdawson6@...> wrote:

They will do fine, there are plenty of people with avocado trees

around here. During severe frosts they will drop some fruit...but it

doesn't happen often. Not ideal but they definitely still grow well.

And yes I do mean in the Angeles National Forest, and I am around 1800

ft elevation.

The southernmost almond growers expect to be out of business in 5+

years according to the beekeeper who has hives on our property. He

takes his bees to pollinate them and due to global warming or whatever

they are starting to see harvests fall short fast...so by the time my

trees get mature who knows, maybe it will be ideal conditions up here.

-

> > I'm referring to the taste and not the variety. Some hass

> and fuerte

> > have much meatier richer tastes that reminds me of bacon from a pig.

> > I know there is a variety named bacon.

> >

>

>

>

>

>

>

> Well done is better than well said..., Jim Igo

>

>

>