AVOCADO #40 (PREORDER)

40 pieces per box Seasonally sourced from Mexico Avocado aka "Avocado Pear", "Alligator Pear", "Butter Pear", "Niu-You-Guo", "Nai-You-Guo", "E-Li", "Lao-Li", "You-Li", "牛油果", "奶油果", "鳄梨", "酪梨", "油梨", "鱷梨" Avocado is a bright green fruit with a large pit and leathery skin. Ripe avocados have a pleasant, slightly sweet aroma and somewhat nutty flavor. Avocado is a popular ingredient for guacamole, salads, and brunch menus. Avocado is available year-round. The Juice: When the avocado is ripe, you can cut the avocado lengthwise around the seed. Then twist the halves in opposite directions to separate. Slip a spoon between the avocado and the seed to scoop out the seed. Handling Tip Selection If you plan on selling the avocado commercially; avocados should have a bright green color indicating they are still unripe. The fruit will feel very firm and it will be very hard to flick off the stem. If you plan on using the avocado soon; look for avocados with a rich dark green or almost black color. The Hass avocado variety usually turns black when it is ripe, while most Florida and non-Hass varieties remain green even when ripe. For all varieties, it is best to check the firmness of the fruit for ripeness. The avocado yields when you squeeze it gently. The stem can be flicked off easily and the flesh underneath is green.  Avoid avocados with large bruises or areas that are over soft. The stem can be picked off easily but the flesh underneath is brown. The avocado is likely overripe. Storage Unripe avocado should be stored at 41°F - 54°F (5°C - 12°C) with a relative humidity of eighty-five to ninety-five percent and no mist. A ripe or near ripe avocado should be stored at a lower temperature to extend the shelf life at 34°F - 43°F (1°C - 6°C) with a relative humidity of eight-five to ninety-five percent and no mist. The typical shelf life is two to four weeks. The fruit quality is reduced after three to four weeks of storage. Unripe avocado is sensitive to ethylene, a naturally occurring gas that regulates ripening. Stored unripe avocado away from high ethylene-producing products to extend shelf life. As avocado ripens, the ethylene rate increases rapidly and should be kept separately from ethylene-sensitive products. Avocado is sensitive to chilling injury, both internal and external chilling injury. Internal chilling injuries tend to occur after four or more weeks in storage at about 43°F (6°C). The flesh may have a grayish-brown discoloration and dark streaks through the flesh. External chilling injury is generally produced by storage temperature below 38°F (3°C) or more than six weeks under standard storage temperature. The external chilling injury can be observed by irregular black patches or brown, corky skins. As the fruit matures, it is less sensitive to external chilling injury. Nutrition Fact Serving Size 1/5 medium avocado (30g) Amount Per Serving                                                % Daily Value* Calories   50 Calories from Fat   35 Total Fat   4.5g   ........................................................................................   7% Saturated Fat   0.5g   ......................................................................   1% Trans Fat   0g   ..................................................................................   0% Cholesterol   0mg   ..................................................................................   0% Sodium   0mg   ..........................................................................................   0% Total Carbohydrate   3g   .......................................................................   1% Dietary Fiber   1g   ............................................................................   4% Sugar   0g Protein   1g Vitamin A   ....................................................................................................   0% Vitamin C   ....................................................................................................   4% Calcium   .......................................................................................................   0% Iron   ...............................................................................................................   2% Potassium   ...................................................................................................   4%   *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutrition advice. *Based on information published by FDA