Alligator Pears?
The unmistakable buttery texture of an avocado (aka “alligator pear”) creates a delicious guacamole, soup or salad and complements tortillas and bruschetta. And for “alligator pear” lovers, the next few months are the California peak season with different varieties making their appearance.
Bacon avocados, for example, are medium-size with a smooth, green, thin skin. Their rich light taste is perfect for your next avocado toast. The Fuerte variety is recognizable with its pear shape and a green skin when ripe. Round shaped Reed avocados arrive during the summer. The flesh is buttery and the green skin is slightly pebbly.
Hass avocados, though, are the leading variety. The creamy texture and full, rich flavor are distinctive. The skin turns from green to purplish black when ripe – and like all avocados – yields to gentle pressure from your hand when ready to eat.
Avocados grow on evergreen trees and are harvested by hand using special shears called clippers when mature but not ripe. Once off the tree, they are ready for shipping or coming to market.
Most avocados arrive quite firm and take a few more days at room temperature to completely ripen. Look for those that are bruise-free and heavy for their size. Leave on the counter for three to five days or place in a brown paper bag with an apple or banana and close loosely to speed up the process. This ripening process produces ethylene gas, a natural plant hormone. Ripe avocados may be refrigerated for four to five days if necessary.
Ready to eat? Cut the avocado lengthwise around the seed. Rotate the halves to separate.
Remove the seed by sliding the tip of a spoon gently underneath and lifting out or carefully strike the seed with a knife and twist out. Place the cut side down and remove the skin with your fingers or simply scoop out the avocado meat with a spoon. Discoloration happens quickly, so sprinkle all cut surfaces with lemon or lime juice. A little olive oil works well too.
My go-to method when using avocado in a recipe is to place the avocado half (with the skin) on a cutting board, flesh side up, and carefully score slices down the length and width before scooping out the cubes.
Another tactic for removing the avocado flesh from the skin is to cut the avocado crosswise around the seed. Twist to separate the halves. Using a small to medium size, sturdy whisk, insert into the center of the avocado half, turn one full circle to loosen the flesh and place in a mixing bowl. Voila! Ready to add other ingredients to make the perfect dip.
Avocado Deviled Eggs
6 eggs, hard boiled
1 ripe avocado
1 tablespoon fresh squeezed lemon or lime juice
1 tablespoon Greek yogurt or mayonnaise (optional)
1/8 teaspoon garlic powder
Salt and pepper to taste
Paprika for garnish
Slivers of radish, minced red onion or chives for garnish (optional)
Peel eggs and cut in half lengthwise. Scoop the yolks into a medium size mixing bowl and arrange whites, whole side up on a serving plate. Scoop avocado into the bowl with the yolk. Add juice, yogurt, garlic powder and salt and pepper. Mash together with a fork until smooth and creamy. Pipe or spoon mixture into the egg white halves. Sprinkle with paprika and top with garnish. Makes 12 egg halves.
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org, Facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at
925.322.6228.
Making deviled eggs using some avocado put a delicious twist on a classic appetizer.
