<p>
Thanks PhysicsMon - everyone should support the avocado industry! :)</p>
<p>I am known to make a great guac…my kids now make it too…and so here it is…</p>
<p>It is made in the blender… and I put in:</p>
<p>3 avocados
1 tomato
1 onion
3 T. lemon juice
2-3 jalapeno peppers (depends how hot you like it)</p>
<p>ucsd<em>ucla</em>dad, avocados are the one food we always have around. We’re never avocado-less around here… we eat avocados in/on/with everything.</p>
<p>Has anyone else noticed the quality of avocados has gone down. I prefer Haas avocados and they used to be consistently dark green on the inside and a good size. The last few yrs as the avocados seem to be coming from outside the US they are pale on the inside and have a higher water content. Just not the same good Haas flavor.
We lost most of our orchard due to root rot and drought. We have one producing tree left but our dog seems to get to the avocados before we do.</p>
<p>^^ You should always buy California avocados. 
Really, I’ve brought Avos to people at work fresh from the tree - both Haas (which is what I mostly have) and Fuerte (which ripens at a different time). They’re amazed by the difference in taste compared to the grocery. One reason is probably because when I pick them from the tree they’re not refridgerated and are naturally ripened (in a paper bag or just sitting around) whereas at some grocery stores they refrigerate them and then gas them to ripen on-demand since some customers want ready to eat avos. It’s better to at least buy them and ripen them yourself. It should only take 3-5 days. Most of mine end up in a grocery though. I wonder if you’ve had any of mine?</p>
<p>Cilantro. Must add chopped cilantro. Do not mash the avocados too hard, either.</p>
<p>I am so jealous of you, ucla_ucsddad. My grandparents used to own a ranch in Fallbrook and had the most amazing avocados. We used to eat them with everything. </p>
<p>We have the hardest time getting perfect ones, in the store lately - they ripen too fast or take a long time. I always put them in a paper bag to ripen, too.</p>
<p>^^ Fallbrook, like the area I’m in (not all that far from there), is in a relatively narrow strip of an ideal avocado growing region (climate, soil) and the top growing area in the country.</p>
<p>If the avocados take too long to ripen then either the expectation of ripening time is incorrect (it could take up to 5-7 towards the early part of the season) or the avocados might have been picked too soon. Avocados are a bit strange, they get to a point where they’re ‘ready to be picked’ but can stay in that state for months on the tree. They’re not ready to eat right off the tree but take some ripening time off the tree. Picking the avocado (or it dropping off the tree) triggers it to start ripening and getting soft. This can be accelerated by putting it in a bag which contains the gases which will ripen it faster. </p>
<p>If the avocados ripen too fast then they’ve probably either been gassed at the store to ripen quickly or they’ve been sitting around or in transit too long. </p>
<p>A lot of off-season avocados come from South America where they have a long transit time. A lot of avocados more aligned with our seasons come from Mexico, especially the ones destined for the NE.</p>
<p>Lots of info on avocados as well as recipes here -
[Avocados</a> - Avocado Recipes - Fresh Fruit from California, Guacamole](<a href=“http://www.avocado.org/]Avocados”>http://www.avocado.org/)</p>
<p>someone told my mom that eating avocados would lower her cholesterol. It did decrease but she ate so much she gained weight:(. I don’t know if she ate better because the avocado satisfied her desire for fatty foods or if the avocado had a natural “drug” effect. My uncle has avocado land in Temecula but loses lots to thieves. Our dog loves them, he and I love them on burgers.</p>