Inventory, 8 lbs : 0
Cocktail avocados have a narrow elongated shape, like that of a baby cucumber. They are approximately five to eight centimeters long and have a thin olive green skin that is completely edible. Most notably, the creamy inner pulp of the Cocktail avocado lacks the typical large central pit, and in its place is a hollow papery sheath. They are otherwise quite comparable to fully developed avocados; smooth, creamy, and pale yellow with a green tone closer to the skin, with a buttery consistency with a rich flavor.
Cocktail avocados are available in mid-winter.
Cocktail avocados are simply the result of an unpollinated avocado blossom. They can develop in many cultivars within the Persea Americana species, but most often occur on Fuertes and Mexicolas. Nicknamed Avocaditos, baby avocados or cukes, the Cocktail avocado should not be regarded as a separate variety, but rather the result of genetic factors, the lack of pollinating insects, or even a sudden change in climate, inhibiting the natural development of seed and fruit.
Like fully developed avocados, Cocktails provide nearly twenty vitamins, minerals, and other beneficial nutrients. They are a great source of vitamin E, and when served with other fruits and vegetables, avocados have the ability to act as a nutrient absorption booster, assisting the body in absorbing more fat-soluble nutrients, such as alpha-carotene, beta-carotene, and lutein. These carotenoids are currently being studied for their role in facilitating heart, eye, and prostate health. The avocado is virtually the only fruit that has monounsaturated fat, or fatty acids, such as oleic acid, which is known to significantly protect against breast cancer and prostate cancer. Monounsaturated fats can also help lower levels of bad LDL cholesterol and raise the healthy HDL cholesterol.
Cocktail avocados are popular for eating fresh, but they must be fully ripe to be enjoyed. The convenient, individual portion-size of this charming variety make them perfect for raw snacks or as an addition to a crudité platter. They can be battered whole and deep fried and served with a variety of dipping sauces. Slice and fan out for a garnish on salads, sandwich plates and entrees, or halve and fill with crab salad, fruit relish or salsa for a quick, delicious appetizer. Their smooth, buttery texture and taste makes them great for spreading on bread or toast instead of butter, or using in place of mayonnaise when making a sandwich. Store ripe Cocktail avocados in the refrigerator or ripen green fruits in a brown paper bag and keep at room temperature.
Mexico is the world's largest avocado producer. Other major producers include the United States, the Dominican Republic, Brazil, Indonesia and Israel. The largest number of culinary dishes made with avocado is found in Israel.
The avocado is a native of Mexico and Central America, and has been appreciated and utilized for at least 10,000 years. Cocktail avocados have likely shared the same history, but have only found commercial relevance in recent years. Unpollinated avocados are usually quick to fall from the tree, but those that remain and grow to a sizable length may be harvested and sold as a niche crop. Some farmers have developed methods to actively inhibit pollination for Cocktail avocado production, while others have simply seized the opportunity to capitalize on what would otherwise be an unwanted crop.
Recipes that include Cocktail Avocados. One is easiest, three is harder.
|Jennifer's Kitchen||Avocado Butter|
|Joy.Food.Sunshine||Baked Avocado Fries|