An established Favorite
Harvested late fall though spring, the Fuerte is the original high quality avocado, with smooth green skin.
While they are harvested and consumed year-round given California's coastal micro-climate, California avocados are celebrated in different ways depending upon the time of year. Among the examples:
Growers in the nation's "avocado capital," San Diego County, celebrate the California avocado each year in early December by holding a ceremony to mark the "first pick" of the new season's Hass avocado crop.
The California avocado crop year officially runs from November 1 through October 31. Growers typically begin picking greenskin varieties in November and the Hass variety in early December.
Football fans celebrate the California avocado each year during Super Bowl season by consuming guacamole in big numbers. Super Bowl marks the biggest consumption event of the year for California avocados.
Lovers celebrate the California avocado each year around Valentine's Day due to the long-standing belief that the avocado is an aphrodisiac. This belief began with the ancient Aztecs.
Consumers across the country celebrate the California avocado in March by incorporating the fruit into meals during California Avocado Month. March 1995 marks the second annual California Avocado Month, proclaimed by California Gov. Pete Wilson.
Mexican food lovers across the country celebrate the California avocado in May by eating avocados or guacamole with Mexican food in honor of Cinco de Mayo, the number one consumption day of the year for the fruit.
Sun worshippers nationwide celebrate the California avocado in June to mark the beginning of summer. People wanting to get in shape for the summer months include avocados in summer salads and other healthy dishes.
Put olive oil in a skillet and over low heat, sauté the green bell pepper, corn and tomato for approximately five minutes. Add the precooked white rice and basil. Simmer for approximately five more minutes and set aside. Add 1/2 of the California avocado to rice prior to topping with chicken.
Sauté the chicken breasts in olive oil for approximately five minutes on each side over low heat. Remove chicken from skillet, remove skin from each breast and set aside. In same skillet, sauté capers for approximately one minute. Remove from eat and add lemon juice and parsley.
To serve, place rice mixture on plate and top with chicken breast. Pour capers and lemon juice mixture over top of chicken and rice. Garnish with fanned California avocado slices. Serves six.
Per serving: 430 calories, 22g protein, 64 g carbohydrates, 10g total fat, 5g dietary fiber, 40mg cholesterol, 193mg sodium
Provided by the California Avocado Commission
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
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