Avocado Museum to Open in California
AVOCADO MUSEUM TO OPEN IN CALIFORNIA
It had to happen: a museum dedicated to avocados is due to open in San Diego, California in June 2018.
As Food Beast reports, 'The Cado' will be a pop-up musuem dedicated to the California avocados, fashioned from shipping containers.
Spread across 6,7000 square feet the museum will have seven different rooms, featuring art installations, a special 'Ripe Room' where visitors can learn how to test for perfect ripeness by touching textured walls, smell experiences and of course plenty of opportunities to taste local avocados prepared in various ways.
The Avocado is not the only food stuff to have a museum dedicated entirely to it: an ice cream museum that opened in New York recently was a massive hit.
Limited tickets for The Cado are available here.
HOW MANY AVOCADO VARIETIES DO YOU KNOW? HERE ARE OVER 50
BY FDL ON JULY 05, 2017
FacebookTwitterAddThisPHOTO FLICKR/CHRIS PAWLUK
Since avocado hunger has reached feverpitch proportions worldwide, prompting episodes of avocado hand, dedicated avocado restaurants, and ultimately avocado shortages - you would have thought we might know all there is to know about the creamy green fruit.
At least, testing avocado ripeness, slicing and cooking are no longer a mystery. But can we actually always name the variety of the avocado which we are mashing onto toast, fanning into an avocado rose or sandwiching around a beef patty in #avocadoburgerbun? Probably not.
Not all avocados were created equal. There are, in fact, three main types of avocado: Mexican, Guatemalan and West Indian, with the avocados most commonly found around the world being Fuerte and Hass.
Fortunately, we came across this handy infographic, below, that pictures an impressive 50 plus of the most well known avocado varieties around the world. including five chef's favourites giving us a window on the world of avocado types.
Take a look and see how many you could recognise in a line-up?
Here's a closer look at some of the more common avocado varieties that are likely to end up in our kitchens:
With a name that might be too good to be true for some, the bacon avocado is Californian in origin with a uniform oval shape and green skin. Medium large in size they are generally available from autumn to spring and have a more delicate taste than some other varieties.
The fuerte takes a characteristic elongated form and is cultivated mainly throughout Mexico and Central America, although its origin is hybrid (half between Mexico and Guatemala). It is one of the most beloved of all avocado varieties, perhaps for the ease in removing the skin from the flesh. Until a few years ago it was the most popular avocado in the United States.
Hass is perhaps one of the most famous avocado varieites and considered by many to be the best. The flavor is quite intense and the flesh is very creamy, perfect for guacamole. Until the 1930s, Fuerte was the best-known variety in the USA, until Rudolf Hass, a green fingered postman, planted some avocado seeds for a small plantation. Hass then patented the tree he chose and it was later discovered that it was a variety that came from Guatemala. The dimensions are just slightly smaller. Israel is also a great producer of good quality hass and in recent years extended its production to meet growing demand, especially from Europe.
Photo: Flickr / Olle Svensson
Another widely cultivated avocado in Israel is the Ettinger, a shiny, green avocado with a fine skin. They are medium/large in size and especially very soft, perfect for smoothies and blended recipes. The flesh tends to yellow especially when it is very mature.