by Chef Justin Timineri Florida's Culinary Ambassador

Florida avocado is a fantastic tropical fruit from the Sunshine State, and yes, it is a fruit. It is easy to understand why this creamy, buttery, flavorful fruit is so popular. Native to Mexico and Central and South America, the primary centers of production for Florida avocados are Miami-Dade and Collier counties. They are available from late May through March. With about 25 varieties grown in Florida, there is sure to be a favorite in a store near you. Most of the Florida varieties have half the oil of other types of avocados, making them a viable alternative for those who love flavor but want to reduce the amount of fat in their diets. One medium avocado contains about 17 grams of fiber, almost 7 grams of protein, 1067 mg of potassium, and more than 400 IU of Vitamin A. Due to the vitamin and mineral content, they are a guilt-free treat.

When selecting a Florida avocado, look for fruits that are heavy for their size and free of blemishes, with deep green skin. The flesh inside will range from pale to rich yellow, with a green tinge. Ripe avocados yield to gentle pressure, and have a creamy texture similar to butter or custard. Unripe avocados will ripen when placed in a paper bag on the counter for two to three days. Once ripened, they may be stored in the refrigerator for several days. Avocados are best when eaten fresh. From the main ingredient in guacamole, to a puree added to salad dressing, or to slices added to sandwiches and salads, Florida avocados liven up any meal. Here are a few of my personal favorite recipes.

FLORIDA BLUE CRAB SALAD WITH AVOCADO

1⁄3 cup red onion, finely chopped
3 tablespoons mayonnaise
2 tablespoons fresh cilantro, finely chopped
3 teaspoons fresh squeezed lime juice
1⁄2 teaspoon ground cumin
1⁄2 teaspoon lime zest
8 ounces Florida jumbo lump blue crabmeat, picked over for shells
1 large ripe Florida avocado, halved, pitted and peeled

Mix together red onion, mayonnaise, cilantro, 2 tsp. lime juice, cumin and lime zest in medium-sized mixing bowl. Gently mix in crabmeat. Season salad with salt and pepper. Drizzle avocado halves with remaining one teaspoon of lime juice to prevent discoloration and season with salt and pepper. Arrange avocado halves, cut side up, on plates. Fill tops of avocado with crab salad. Garnish salad with lime wedges.

Makes 2 servings

CRISPY PEPPERED BACON AND AVOCADO SANDWICHES WITH HERBED MAYONNAISE

6 peppered bacon slices
5 tablespoons mayonnaise
3 tablespoons fresh garlic chives, chopped
2 tablespoons fresh Florida dill, chopped
1 firm-ripe Florida avocado (8 to 10 oz)
1 teaspoon fresh lemon juice
4 slices whole-grain bread, toasted
1⁄2 cup Florida sprouts

Stir together mayonnaise, garlic chives, dill, and salt and pepper to taste in a small bowl.

Cook peppered bacon in a 12-inch heavy bottom skillet over medium heat, turning occasionally until crispy, transfer to paper towels and allow to drain. Halve, pit and peel Florida avocado. Slice lengthwise onto a plate. Squeeze lemon juice over avocado slices to prevent browning.

Assemble sandwiches with toast, herb mayonnaise, avocado, peppered bacon, and sprouts, seasoning with salt
and pepper.

Makes 2 sandwiches.

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