Avocado Fuerte

The historic avocado variety: smooth green skin, creamy flesh and a delicately nutty flavour.

The Mayan “butter fruit,” the Mexican pear with an ivory-colored heart

Avocado Fuerte: Authenticity and Artisanal Flavor

The Avocado Fuerte It is one of the most popular varieties classic, historic and elegant of the large avocado family: elongated pear-shaped fruit, with a characteristic smooth, shiny green skin which remains green even when fully ripe (unlike the Hass variety which becomes black and wrinkled). The pulp is creamy ivory color, with a buttery consistency and flavour delicate, slightly nutty, less intensely "vegetal" than the Hass. Ripeness is assessed by the slight yielding under pressure of the finger near the stem: when it yields gently, it is ready to be enjoyed. A variety that many gourmets prefer to the more widespread Hass precisely for its aromatic elegance and its versatility, both in fresh and cooked dishes.
 
 
 

The roots of this Avocado go back to California in 1913

The avocado (Persea americana) is one of the most ancient and fascinating legacies of the Central America: domesticated by Maya and by Aztecs over 9.000 years ago, was considered a sacred fruit with aphrodisiac and nourishing properties. The name itself derives from Nahuatl (Aztec language) “āhuacatl”, a word that simultaneously evokes the shape of the hanging fruit and which has travelled through Spanish “aguacate” up to the Italian “avocado”. The Spanish conquistadors — including Bernal Diaz del Castillo, chronicler of the conquest of Mexico — first described the fruit to Europeans in the sixteenth century. Fuerte variety has a more recent and legendary history: it was selected by Carl Schmidt in California in 1911, starting from a plant discovered in a garden in Atlixco, Mexico. The name “Strong” (in Spanish “strong”) was assigned to her after, on the occasion of the devastating California freeze of 1913, was the only variety to survive the winter while all the others perished. A true "botanical patriarch" that paved the way for the modern avocado. Today it is also grown in Sicily, Calabria and Puglia, where the Italian Mediterranean microclimate offers exceptional conditions for subtropical varieties.
 
 
 

Choosing Avocado Fuerte means choosing noble fats and well-being

Avocado is one of the most nutritious foods on the planet, so much so that it is considered an authentic superfoodsIt is very rich in monounsaturated fatty acids (in particular oleic acid, the same as extra virgin olive oil — an ally of HDL cholesterol and cardiovascular health), with an exceptional 15 g of noble fats per 100 g. It also brings Vitamin E (the skin's antioxidant par excellence), Vitamin K, B vitamins (especially B5 and B6), folate, Potassium in greater quantity than banana, Magnesium, Copper, dietary fibers (both soluble and insoluble) and glutathione — the body's “master antioxidant.” It also contains lutein and zeaxanthin (carotenoids allies of eye health) and phytosterols which contribute to cholesterol control. Naturally Vegan, gluten free, ideal for ketogenic diets, athletes, Mediterranean diet and for anyone looking for high-quality noble fats.
 
 
 

Ingredients

Fresh seasonal Avocado Fuerte
 
 
 

Conservation and Maturation

Avocado is a fruit climacteric: it ripens after harvesting, so it can be purchased unripe and ripened at home. accelerate maturation, store the avocado in room temperature (18-22°C) for 3-5 days, perhaps next to apples or bananas (the ethylene they emit accelerates the process). slow down ripening To extend its shelf life, store it in the refrigerator at +4°C: this way it will keep for up to 7-10 days. To check if it's ripe, apply light pressure to the part near the stem: if it gives gently, it's ready. Once opened, sprinkle the pulp with lemon juice (the lemon slows down the enzymatic oxidation that browns the pulp) and store well covered in the refrigerator for no more than 24 hours. kernel left in contact with the pulp it helps to preserve the color.
 
 
 

Nutritional values ​​(indicative average values ​​per 100g of pulp)

• Energy: 670 kJ / 160 kcal
• Fat: 15 g (of which saturated fatty acids: 2,1 g, monounsaturated: 9,8 g, polyunsaturated: 1,8 g)
• Carbohydrates: 8,5 g (of which sugars: 0,7 g)
• Fiber: 6,7 g
• Protein: 2 g
• Salt: 0,02 g

Fuerte avocado is a delicious and nutritious fruit, perfect for those looking for a healthy and tasty diet.

Buy Italian Organic Avocado 

Avocado is very rich in protein, very rich in fiber, low in sugar e monounsaturated fats (omega3) which help to combat diabetes and defend the heart, as well as contain vitamin A, B1, B2, D, E, K, H, PP.

Recall that it is extremely caloric: to make an example comparison 100 grams of avocado contain about 250 calories, while a peach contains only 50.
 
 
 

Avocado Recipes

Oil and Salt

Really simple to prepare avocado is easy to cook, the important thing is to choose it carefully, at the right point of ripeness. Then just open it, remove the core, season it with oil and salt and it's ready!
 
 
 

Avocado salad

Or in addition to our salads, with cherry tomatoes, feta or with crunchy vegetables and our favorite cheeses.
 
 

 
 

Avocado Hamburger

In the burgers it is very good because it goes perfectly with meat but also with eggs;

Avocado Tartare

the salmon tartare with avocado it is amazing as an accompaniment to savory pies, perfect for this summer.

Avocado Guacamole Sauce

It gives great satisfaction when used for the preparation of sauces, the guacamole par excellence!

• First, peel the avocados, which must be well ripe, then dig the pulp with the appropriate tool or with the help of a spoon and finally chop it with a fork or crescent
• At this point clean both the garlic and the onion and chop them finely, after which add them in a bowl to the avocado pulp.
• Mix well and as soon as the mixture appears blended, add the diced tomatoes and thinly sliced ​​peppers
• Season with chopped coriander and lime juice to your liking and add salt only when serving to avoid the risk of blackening the avocado

Good avocado to everyone, for a day as irresistible as the taste it gives !!

DO NOT THROW Avocado Seed

Not everyone knows that the Avocado seed it can be consumed and is also very good for you.

Among the many benefits of the Avocado kernel we find above all properties antioxidants e anticancer.

Its consumption lowers bad cholesterol and triglycerides, strengthens the immune system and has antibacterial and antifungal properties.

After peeling it from its dark skin and washing and drying it thoroughly, there are two ways to consume the Avocado kernel:

• Cut it in half, put it in boiling water and let a decoction extract its properties,
• Leave to dry and grate over dishes as needed, just like a condiment.
• It can be stored in a hermetically sealed glass jar, away from heat sources.

Making a Plant from Avocado Seed

Avocado seed can obviously also be used to sow a new plant, following a really simple procedure:

• Clean the avocado and separate the pulp from the seed, which should not be peeled from its brown skin.
• Keep the seed oriented the right way up, with the tip facing up and the flat base facing down.
• Pierce it in half with 4 toothpicks, so as to give it some support.
• Place it suspended on a glass of water: the liquid should reach about halfway up the seed.
• Place the glass on a sunny window.

Growth control

After following these simple steps, you will see the roots grow on the underside of the seed, while the plant will begin to sprout from the top tip.

Remember to change the water once a week to prevent bacteria from forming.

After about 8 weeks, the roots will start to find their way.

When they are thick, you can store it in a vase. The soil will only have to cover the roots, not the seed, which will become the base on which your seedling will rest.

Always pay attention to the temperature: avocado can not stand temperatures below 7 ° C.

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