Get the Most Out of Your AvoGanic Avocados
AvoGanic avocados are ready to eat when the skin is black and the fruit makes small indentations when gently squeezed. Ripe, ready-to-eat avocados will be firm yet will yield to gentle pressure.
To enjoy your avocados in intervals and prevent them all from ripening at the same time, place 1–2 in your fruit bowl to ripen quickly and the rest in the produce drawer of your refrigerator. Pull them out in intervals and allow 1–3 days to ripen once they are placed in your fruit bowl. AvoGanic avocados can last up to 2 weeks in the refrigerator! (note: black and ready-to-eat avocados will not last more than 2 days in the fridge).
Check out our recipes for tasty ideas and delightful pairings with your buttery delicious AvoGanic avocados! AvoGanic avocados are a well-loved favorite in guacamole, sandwiches, salads and many more creative recipes. Our AvoGanic avocados are a highly versatile super-food that is also great and absolutely delicious in sweet treats, baked goods, smoothies, sauces, baby food and more!
Did You Know?
Avocados are a fruit, not a vegetable.
Avocados were first introduced to the United States in 1871, when Judge R.B. Ord planted three trees in Santa Barbara, California.
There are more than 500 avocado varieties, but everybody’s favorite, Hass variety, was born in good ol’ California, USA.
Rudolph Hass, a Pasadena, CA postman, patented the Hass avocado tree in 1935 from grafted trees on a 1.5 acre plot. The first Hass avocado tree is still alive and producing fruit. (The Van Wingerden’s have a slice of that original avocado tree wood hanging in their office!)
Avocados are also known to some as the “alligator pear,” due to its alligator skin texture and pear shape.
The origin of guacamole is the Aztec avocado sauce called ahuaca-hulli.
California boasts 7,000 avocado groves. Florida is the second main producer in the United States.
One tree can produce between 150 and 500 avocados per year.
Over 50-million pounds of guacamole are eaten every Super Bowl Sunday, enough to cover a football field more than 20 feet thick.
Eat More Avocados!
California Avocados are naturally sodium and cholesterol free.
The avocado is virtually the only fruit that contains monounsaturated fat—good fat!
Avocados can act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients like Vitamins A, D, K and E.
One-fifth of a medium California avocado (1 ounce) provides 8% of the Daily Value for fiber, while enjoying one-half of a medium California avocado provides 20% of the Daily Value for fiber.
The average avocado contains about 30 grams of healthy polyunsaturated and monounsaturated fat.
Avocados have the highest protein content of any fruit and contain more potassium than bananas.
The California organic avocado makes an excellent first food for babies – creamy consistency and packed with wholesome nutrients! We recommend following a physician’s advice.
There are 13 vitamins that the body absolutely needs: vitamins A, C, D, E, K and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12 and folate). Avocados naturally contain many of these vitamins.
California avocados contain many antioxidants, including 19 micrograms of beta-carotene, 81 micrograms of lutein, and 4 percent of the recommended Daily Value for vitamins C and E.