Since 1871, when growers first planted avocados in Santa
Barbara, the green fruit has been a part of California food
culture.
Since 1871, when growers first planted avocados in Santa Barbara, the green fruit has been a part of California food culture.
The mild weather-loving trees thrive along the coast as far north as Red Bluff, stretching east and stopping short of the arid desert inland, according to California Avocado Commission.
South Valley residents are not immune to the state’s infatuation with the avocado.
“Lots of people come in and ask for us to add avocado to different things on the menu,” said Jessica Raymundo, assistant manager at The Vault in Hollister. “People add it to their burgers, different sandwiches or a salad. Vegetarians will come in and order a BLT, but ask us to hold the B and add some A. I don’t blame them, though. I’m a huge fan of avocados, too.”
The avocado’s diversity means it shows up in several dishes on menus across the South Valley. At The Vault, diners will find avocado on the turkey melt sandwich and Cobb salad.
At Super Taqueria, with branches in Gilroy, Morgan Hill and Hollister, customers get a healthy portion of avocado on the Giant Super Burrito.
Avocado is in several rolls at Ninja Sushi in Gilroy, including the Heavenly Roll, which has scallops and green onion, and the Gilroy Roll, which has yellowtail, salmon and cucumber.
Main Street Bagels in Morgan Hill also includes avocado in several of their bagel sandwiches.
The name “avocado” is derived from the Aztec word for the fruit, “ahuacatl.” It’s believed the Aztecs originally cultivated the trees in southern Mexico, but trees were grown as far south as Peru before explorers arrived and expanded the avocado’s territory, according to California Rare Fruit Growers. Today, avocados are grown domestically in California, Florida and Hawaii.
In many parts of California, avocado trees are used as decorative foliage because they require virtually no pruning, will thrive in full sun and provide a wide expanse of shade because of the thick leaves, according to the California Avocado Commission. Avocado fruit is also unusual because it continues to ripen once picked.
Want to know how to include these gorgeous green fruits in your home cooking? Try some of these recipes:
Avocado Salsa
(From www.recipezaar.com)
1(16 ounce) package of corn or 1 peeled and chopped cucumber
2 (2-1/4 ounces) cans black ripe olives, sliced, drained
1 red bell pepper, seeded and chopped
1 cup chopped onions
5-6 cloves garlic, minced
1/3 cup green olives or vegetable oil
1/4 cup lemon juice, or lime juice or a combination
3 tablespoons white vinegar or cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt, to taste
1/4 teaspoon freshly ground pepper
4 ripe avocados
Minced jalapeños to taste (optional)
Step 1: In a large bowl, combine the corn (or cucumber), olives, red pepper and onion.
Step 2: In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn (or cucumber) mixture; toss to coat. Cover and refrigerate overnight.
Step 3: Just before serving, chop avocados and stir into salsa. Serve with tortilla chips.
Grilled Potato Planks with Classic Guacamole
(From www.avocado.org)
3 tablespoons olive oil
1 garlic clove, minced
2 teaspoons finely chopped fresh rosemary leaves
1?2 teaspoon salt
1-1?2 pounds unpeeled baking potatoes, cut into 1/2-inch thick slices
Classic guacamole
Step 1: Preheat grill. Combine oil, rosemary and salt in a dish. Add potato slices and turn until well coated.
Step 2: Grill potatoes for 8 minutes or until soft. Turn and continue to grill 10 minutes longer or until cooked through.
Step 3: Remove from grill and serve with your favorite grilled meals and classic guacamole.
Classic Guacamole
(From www.avocado.org)
4 ripe fresh California avocados, seeded and peeled
2 tablespoons lemon juice
1 clove garlic, crushed
1 tomato, finely chopped
1?4 cup finely chopped onion
1?4 teaspoon ground cumin
3 drops hot pepper sauce
Tortilla chips
Step 1: Using a fork, coarsely mash avocado with lemon juice and garlic. Stir in remaining ingredients to blend. Garnish as desired and serve with tortilla chips.
Chicken and Potato Fiesta Grill
1?2 cup Italian dressing
2 tablespoons lime juice
1 tablespoons chili powder
4 whole chicken legs with thighs
1-1/3 pounds potatoes, cut into 1/4-inch cubes
2 tablespoons water
1 red bell pepper, cut into 1-1/2-inch pieces
2 medium zucchini, cut into 3/4-inch thick slices
4 to 8 flour or corn tortillas, warmed
Step 1: In small bowl, combine marinade ingredients; remove 1/4 cup and combine with chicken in re-sealable plastic bag.
Step 2: Turn to coat; marinate in refrigerator 30 minutes or up to 2 hours, turning occasionally. Meanwhile, in microwave-safe dish, combine potatoes and water.
Step 3: Cover and microwave on high 9 to 10 minutes or until just tender; cool. When potatoes are cool enough to handle, alternately thread with bell pepper and zucchini onto eight 10 to 12-inch skewers; brush with remaining marinade.
Step 4: Remove chicken from plastic bag; discard marinade from chicken. Grill chicken over medium to medium-low coals 30 to 40 minutes or until juices run clear, turning occasionally.
Step 5: About 10 minutes before chicken is done, add vegetables to grid; reserve marinade. Grill until tender and lightly brown, turning and basting occasionally with reserved vegetable marinade. Serve with tortillas and salsa.
Haute Grilled Avocado
3 large ripe fresh California avocados
3 tablespoons fresh lime or lemon juice
2 tablespoons olive oil
Seasoned salt to taste
3?4 cup fresh salsa, optional for half shell version
Step 1: For grilled slices, cut avocado in half, seed, peel and slice. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place slices on grill over hot coals for 2 minutes on each side. Season with salt to taste.
Step 2: For grilled half shells, cut avocado in half and remove seed. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place cut side down on grill over hot coals for 2-3 minutes. Season with salt to taste. Fill with fresh salsa or your favorite fresh ingredients, if desired.
Avocado & Cilantro Soup
(From allrecipes.com)
4 avocados peeled, pitted and diced
1 shallot, finely chopped
3-1/2 cups cold chicken broth
2 tablespoons tomato paste
1 teaspoon hot pepper sauce, such as Tabasco
1 tablespoon fresh lime juice, or to taste
1 tablespoon tequila (optional)
2 tablespoons chopped fresh cilantro
salt and pepper to taste
2 tablespoons sour cream
Step 1: In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. Season with salt and pepper, transfer to large bowl, cover and refrigrate for at least two hours before serving.
Step 2: To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and sprig of cilantro.
