Each Mekanzou is less than two inches in length. Mekanzou offer a slightly sweet taste and tender texture when young. Older sprouts will be more fibrous and have a slightly bitter aftertaste
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Inventory, 48 ct : 91.73
This item was last sold on : 07/27/14
Hass avocados' seasons vary depending on the growing region. California avocados are in season from February through October. When they are not in-season, they can be found growing in Chile, Peru and Mexico, though summer Mexican crops have a tendency to have inferior quality due to an overly rich oil content.
Though there are hundreds of varieties of avocados, the Hass avocado has become the benchmark avocado for commercial production. Its long growing seasons, prolific fruit production and shipping tolerance are virtues that make the Hass the standard market avocado. It is the avocado that the general public identify as simply, an avocado.
The Hass avocado is known for its quintessentially tumbled leathery fairly thick skin that turns near black when fully mature. The flesh closest to the skin is a lush colored pale lime green and as it nears the central pit it develops a rich creamy yellow tone and softer, oil rich texture. Hass avocado's flavor reflects its texture - creamy and smooth with a nutty and sweet finish.
Depending on the time of year, the avocado's fat content varies. In the early part of the harvest season, California avocados have a fat content close to 2 grams per ounce, while later in the year, they can peak at 6 grams per ounce. Avocados are rich in dietary fiber, vitamin B6, vitamin C, vitamin E, potassium and folate and are a good source of mono-unsaturated fat.
To halve and pit a ripe avocado, cut in half lengthwise until reaching the center stone. Twist the two halves in opposite directions to separate. Remove the pit with a spoon. Carefully peel away skin. Avocados may be mashed, cubed or sliced, stuffed or pureed. To store, ripen fruit at room temperature. Refrigerate when ripe. Once ripe, use promptly for optimum flavor and texture.
The Hass avocado is native to La Habra Heights, California where groves of avocado trees still flourish today. The very first Hass avocado tree was planted from seed (an avocado pit) in the early 1920's by A.R. Rideout. He sold a seedling to Rudolph Hass and it was that seedling that turned a single seed into a ubiquitous tree fruit. Rudolph Hass appropriately named the tree after himself and patented the fruit in 1935. The tree that launched millions more trees would bear fruit for 80 years before finally giving way to root rot, not uncommon among avocado trees. Although they need an incredible amount of water to bear healthy fruit consistently, avocado trees cannot tolerate overly irrigated soil or an abundance of rainfall. They prefer arid regions and semi tropical regions with well aerated soil.
Restaurants currently purchasing this product as an ingredient for their menu.
|Ironside Inc.||San Diego CA||312-852-6308|
|Sadie Rose Bakery||San Diego CA||619-718-9532|
|Cafe Chloe||San Diego CA||619-232-3242|
|La Valencia||San Diego CA||858-551-3750|
|3 Elite||San Diego CA||916-847-9896|
|Omakase Catering||San Diego CA||858-752-7241|
|Olive Tree Marketplace||San Diego CA||619-962-7345|
|Ebisu Sushi Bar||San Diego CA||619-297-3119|
|Culinary Students||San Diego CA||619-296-3172|
|La Costa Blue Fire||Carlsbad CA||760-930-7063|
|Haggo's Organic Taco||Encinitas CA||760-753-6000|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Ohana Catering||San Diego CA||858-278-1043|
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Cups Farm||La Jolla CA||619-261-9032|
|Pascucci Pasta||San Diego CA||619-285-8000|
|Gelato Vero Café||San Diego CA||619-295-9269|
|Waters Catering||San Diego CA||619-276-8803 ex 4|
|Cucina Enoteca||Del Mar CA||619-239-2222|
|Crown Point Catering||San Diego CA||619-223-1211|
|Stevie's Catering||San Diego CA||619-298-7706|
|Golden Door||San Marcos CA||760-761-4142|
|Tacos La Mezcla||San Diego CA||916-730-7279|
|Catering By Felicia G.||San Diego CA||619-742-4747|
|Michele Coulon Dessertier||San Diego CA||858-456-5098|
|The Wild Thyme Company||San Diego CA||858-527-0226|
|Green Dragon Tavern & Museum||Carlsbad CA||760-797-5579|
|Amalfi Gourmet LLC||San Diego CA||619-379-3099|
|Cowboy Star||San Diego CA||619-450-5880|
|Veer Market||Escondido CA||760-739-8337|
|Coin-Op Game Room||San Diego CA||818-448-0129|
|Chef Stacy||Carlsbad CA||760-533-7572|
|VIP||San Diego CA||619-295-3173|
|Giuseppe Restaurants & Fine Catering||San Diego CA||760-822-3593 sal|
|Herringbone||La Jolla CA||858-459-0221|
|Fish 101||Encinitas CA||415-308-5572|
|B Bar-Vista||Vista CA||760-659-5585|
|Vista Valley||Vista CA||760-758-2800|
|Hotel Palomar-Salt Box||San Diego CA||619-515-4062|
|Choice Juicery Vista||Vista CA||760-822-6292|
|Fabrice Poigin (VIP)||San Diego CA||619-804-2888|
|Cucina Urbana||San Diego CA||619-239-2222|
|Encore Champagne Bar & Dining Room||San Diego CA||619-752-0081|
|JR Produce||San Diego CA||858-270-3857|
|Nine - Ten||San Diego CA||858-964-5400|
|Marine Room||San Diego CA||858-551-4676|
|Curiosity Catering||San Diego CA||619-241-6824|
|Remedy Foods||San Diego CA||858-945-4963|
|Friends of Specialty Produce||San Diego CA||619-295-3173|
|Olivenhain Guest Home||Encinitas CA||760-753-5082|
|Beaumont's||San Diego CA||858-459-0474|
|Gift Card Redeem||San Diego CA||619-295-3173|
|Stone Brewing Commissary||Escondido CA||760-294-7866|
|W San Diego Hotel||San Diego CA||619-398-3024|
|Juniper & Ivy||San Diego CA||858-481-3666|
|US Grant Hotel Grill||San Diego CA||619-232-3121|
|Neighbor's||San Diego CA||619-295-3173|
|Whisknladle||San Diego CA||858-551-7575|
|Comun Kitchen and Tavern||San Diego CA||619-213-4277|
Recipes that include Hass Avocados. One is easiest, three is harder.
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