FLORIDA AVOCADO
Florida avocados are a lot different from other avocados in bothflavor and appearance. The skin is smooth, has an occasional brown streak and will remain bright green when ripe, unlike the more common Hass avocado. It is also firmly attached to the flesh but easy to peel.
The flesh of the Florida varieties are more of a cornbread yellow or gold. It is soft and pliable and will actually melt when heated gently. Inside you will find a very large stone, but when you consider the Florida avocado varieties are often upwards of 1 pound, there is still plenty of fruit to enjoy. Its flesh has the flavor of nuts, mostly almonds and a hint of fresh cut grass.
There are over 50 varieties of avocado that grow in Florida and are considered ‘Florida Avocados.” Once known as ‘alligator’ pears, avocados were introduced to Florida through the West Indies. Look for Doni, Lula, Bernecker or Pollock avocados, as these are the most successful commercial varieties.
Use Florida Avocados in the same ways you would use Hass. Simply cut and eat as is. You will find the Florida varieties add a different depth and freshness when replacing Hass avocados in a recipe. Pairing Florida Avocados is easy as well. Some interesting combinations to try: Legumes, aged cheeses, cumin and chiles, and all alums (onions, and garlic family).
If you can only find avocados that aren’t quite ripe, place whole in a brown paper bag and close tightly and leave out at room temp. There is a whole science process that takes place and speeds ripening by 70%. Once exposed to air, Florida Avocados will oxidize quickly. Apply a light coat of avocado oil, or if it fits, use a light citrus and water mixture to help slow the process.