Cómo saber si los aguacates de temporada están maduros

Un truco para saber si están maduros es si al retirar el rabo de un aguacate, su color es verde brillante, entonces estará en su mejor momento para disfrutarlo. Podrás identificar la maduración del aguacate también por su piel. Las variedades Bacon, Ettinger y fuerte son de piel lisa y fina. Son de color verde y no oscurecen al madurar, por lo que podrás identificar si están listos para consumir por el tacto, presionando suavemente, si cede ligeramente al presionar están en su punto de maduración. La piel de la variedad Hass se oscurece cuando madura, así que cuando observes que su piel ha cambiado a verde oscuro casi negro o con tonalidad morada está listo para comer. La variedad Lamb Hass tiene al igual que el Hass una piel rugosa y oscura pero mucho más gruesa por lo que al madurar da la sensación de quedar hueca y separarse de la pulpa, en cuanto la zona del pedúnculo está hueca es momento de poder comerlo. El aguacate Reed tiene una piel lisa, gruesa y verde que no se oscurece al madurar. Podemos identificar que nuestros aguacates Reed están en su punto cuando al presionar en la parte superior donde se ubica el pedúnculo sentimos que cede y que la piel se ha separado ligeramente de la pulpa.

Cómo conservar los aguacates

Para conservar un aguacate hay que tener en cuenta su punto de madurez. El aguacate es una fruta que para que madure hay que dejarlo a temperatura ambiente, y si queremos acelerar un poco el proceso se puede dejar con otras frutas, o dentro de la misma caja. Para conservar un aguacate que ya está maduro pero sin abrir lo que hay que hacer es introducir el aguacate y colocarlo en la parte más baja del frigorífico donde no debería permanecer más de cuatro días. Si lo dejas a temperatura ambiente, se descompondrá aún más rápido. Para conservar un aguacate ya abierto hay que conservar el hueso y aplicar una capa de zumo de limón sobre la pulpa. A continuación, hay que envolver ambas partes con film transparente e introducirlo en la parte baja del frigorífico. El zumo de limón ayudará a prevenir el proceso de oxidación del aguacate.

Cómo pelar los aguacates

Para pelar un aguacate lo primero que tenemos que hacer es retirar el pequeño tallo y después trazar una línea por todo el perímetro a lo largo con el cuchillo. Para ello, deberás clavarlo en el agujero del tallo hasta alcanzar el hueso y seguir tomándolo como referencia. A continuación, debemos coger el aguacate con las manos y girar la parte derecha hacia adelante y la otra mitad hacia atrás. Así conseguiremos separar las dos mitades sin ninguna dificultad. Para quitar el hueso, hay que clavar el cuchillo con un golpe seco, girarlo hacia un lado y tirar hacia arriba. Por último, solo nos queda coger una cuchara sopera y retirar la pulpa, introduciendo la cuchara por uno de los extremos.

Buy avocados online at home | Huerta de pancha

Buy the best seasonal avocados from Malaga, without refrigeration or chemicals. We grow certified organic avocados and harvest and sort them by hand.. We always have seasonal avocados, taking into account the seasonality of each of the varieties that we grow and sell at La Huerta de Pancha.

We produce different varieties of avocados, so that we can enjoy this exquisite tropical fruit throughout most of the year.

How we grow our avocados

Thanks to the fact that we grow different varieties of avocados organically at Huerta de Pancha, we produce them for a large part of the year, without the need to import avocados from other countries with exotic climates.

The earliest variety is Bacon, which starts in September and lasts until the end of the year, followed by the Ettinger avocado.which is harvested between October and November. Next comes the avocado Fuerte, harvested from November to December.

The Hass avocado season starts at the beginning of the year and lasts until April, followed by the Lamb Hass.from April to June. Finally, Reed is considered the “summer avocado” in Malaga, and its season is between June and September.

How our cultivation process works

At Huerta de Pancha we always use the same techniques for the organic cultivation of avocados, so that each variety is in optimum conditions for consumption. when it reaches the hands of the buyers. This process follows the following phases:

IrrigationWe use localised fertigation systems with moisture detectors. This technique allows the simultaneous application of water and fertilisers; it mainly consists of taking advantage of high-frequency irrigation systems to apply the necessary nutrients to the plant, rationalising the amount of irrigation water used.

Manual pruningWe carry out manual pruning tasks ourselves, selecting branch by branch. Pruning is fundamental in the cultivation, because it favours the entry of natural light to all the branches of the tree so that the flowers of our avocados set optimally. The organic remains of prunings and leaves are left on the soil to maintain humidity levels; this helps to save water and the proliferation of micro-organisms that help the decomposition of these remains. They also provide organic matter that the avocados use as organic fertiliser. This practice, which is widely used in organic farming, is known as Mulching is characterised by the fact that it prevents the growth of weeds and therefore also the use of herbicides.

Pollination: As a method of pollination we use bees, installing hives controlled by beekeepers and placed in strategic locations.

The cultivation techniques we use and the unique conditions of our orchard help us in our aim to reduce the use of pesticides to zero, making our crops part of sustainable agriculture.

How you will receive avocados from Huerta de Pancha’s orchard

Our avocados are harvested at their optimum point. This point is not the same as the maturation point. To enjoy its full flavour, it is necessary to wait 5 to 6 days. We always try to send the avocados a little green so that they will keep longer. However, the ripening period may vary: not all avocados are the same.

How to tell if seasonal avocados are ripe

A trick to know if they are ripe is if when you remove the stem of an avocado, its colour is bright green, then it is at its best moment to enjoy it.

You can also identify the ripeness of avocados by their skin. The varieties Bacon, Ettinger and Fuerte are smooth and thin-skinned. They are green in colour and do not darken as they ripen, so you can tell if they are ready to eat by touch, by pressing gently, if they give slightly when pressed they are ripe.

The skin of the Hass variety darkens as it ripens, so when you notice that its skin has changed to dark green almost black or with a purple hue, it is ready to eat.

The Lamb Hass variety, like the Hass, has a rough, dark skin, but much thicker, so that when it ripens it gives the sensation of becoming hollow and separating from the pulp; as soon as the stalk area is hollow, it is time to eat it.

The Reed avocado has a smooth, thick, green skin that does not darken as it ripens. We can identify that our Reed avocados are ready when we press on the upper part where the stalk is located and feel that the skin has slightly separated from the flesh.

We use 100% recyclable cardboard boxes for packaging and we always try to ensure that the fruit is as protected as possible to avoid further damage during transport.

How to preserve avocados

To preserve an avocado, the point of ripeness must be taken into account.

Avocado is a fruit that needs to be left at room temperature to ripen, and if we want to speed up the process a little, it can be left with other fruits, or in the same box.

To preserve an avocado that is already ripe but unopened, place the avocado in the lowest part of the refrigerator, where it should not remain for more than four days. If left at room temperature, it will decompose even faster.

To preserve an avocado that has already been opened, keep the stone and apply a layer of lemon juice on the flesh. Then wrap both sides with cling film and place in the lower part of the refrigerator. Lemon juice will help prevent the oxidation process of the avocado.

How to peel avocados

To peel an avocado, the first thing to do is to remove the small stem and then draw a line around the perimeter lengthwise with the knife. To do this, you will have to stick it into the hole in the stem until it reaches the bone and continue to use it as a reference. Then take the avocado in your hands and twist the right half forward and the other half backwards. This way we will be able to separate the two halves without any difficulty. To remove the bone, the knife must be thrust in with a sharp blow, turned to one side and pulled upwards. Finally, all that remains is to take a soup spoon and remove the pulp, inserting the spoon at one end.

Meet the Avocado

Is avocado a fruit? Learn more about this …

This time, we will try to end this discussion. Stay with us and you will be able to discover if avocado is a vegetable or a fruit. In addition, you will know some very useful data related to the properties of avocado and the benefits of consuming it with some regularity.

Avocado, also called avocado

The avocado is one of the best known and most consumed fruits in the world. A magnificent food that boasts spectacular flavor and a characteristically delicious consistency. One of the most exported foods worldwide, and that is of American origin.

It has a very special physical composition, which makes it recognizable for miles. They have a somewhat thick, rough and hard skin. Likewise, when removing this we will come across a creamy yellow filling that has the seed in its center. The latter occupies a large volume within the fruit.

They generally have shapes similar to fruits such as pears, although some varieties come to have shapes more similar to cucumbers or apples. The size usually varies a lot depending on the variety of avocado, but they maintain the bulk of their properties that make them healthy and also their exquisite flavor.

By the Spanish it was considered the “Indian pear” and by the Native Americans it was a powerful aphrodisiac. Its production has been known and dominated for many years, which is why it has become a fundamental part of culinary culture.

Spreads, main dishes, sauces and medicinal preparations are famous all over the globe. Hispanic Americans are the world’s most avocado-consuming citizens, but in a globalised world, anyone can indulge in this delicacy.

It’s a fruit?

Depending on who you ask, you may have one or the other answer. Culturally, some people hold beliefs deeply rooted in their societies. The opinions that affirm that the avocado is a fruit and also those that affirm that on the contrary it is a vegetable are preserved.

At first, the greenish color and the consistency of its pulp are the factors that provoke the existence of thoughts that relate avocados to vegetables.

Likewise, the very high content of fatty acids beneficial to the human body makes one believe that avocado can be a vegetable instead of a vegetable. But the truth is that neither of these two opinions is completely correct.

It’s a fruit, that’s right. The avocado is an exotic fruit that since ancient times has been consumed by our ancestors, and that today does not lose its gastronomic and nutritional validity. The avocado fruit turns out to be one of the easiest to grow and care for.

The avocado tree

What concerns the plants from which the fruits emanate is quite interesting. In the case of the avocado or avocado tree, it is commonly known as avocado tree and whose scientific name is Persea Americana. It is a very easy plant to sow and also to cultivate.

This plant is native to the Mexican nation and contiguous Central American nations. It is an evergreen tree, with shiny and very large leaves with a cluster shape like its flowers. Interestingly, the aguatero is not a self-pollinating tree.

This means that in order for an avocado plant to be productive and bear fruit, it must be planted together with another adjoining avocado plant to pollinate each other. Well-drained soil is required, with a pH close to neutral and fairly light soil.

Likewise, the recommended temperature for the efficient cultivation of avocado plants is between 20 and 23 ° C. It can withstand very low temperatures, but tends to reduce its production during periods of very high temperatures. Of course, it must have a very good source of light.

The care for this plant is not very specific. Watering should be regular, but not particularly demanding. Pruning is not required too often, but you must be very aware of parasitic plants and fungi that appear with some frequency. After sowing, in a period of five years the first fruits of the tree are obtained.

It’s delicious

Let’s be completely honest. Avocado is so widely consumed around the world because it tastes delicious. If this did not exist or the fruit was a bit unpleasant, perhaps we would not want to get the benefits of avocado. However, nature made it so.

Depending on the variety of avocados eaten, the flavors tend to vary greatly. They can be fruits that have a butter flavor or similar, while others can be more acidic and even tasteless. Of course, in most cases it depends on whether the fruit is ripe.

Are there contraindications?

It is natural to ask yourself this question. Food can be very nutritious and everything else, but if there are any limitations for some reason or another, it is better to avoid consuming the substance. Such is the case of avocado, that although it is not prohibitive, you have to know some things.

It is estimated that whoever consumes an average serving of avocado a day is consuming 10% of the nutritional and energy requirements of the day. That is why the greatest contraindication regarding the fruit has to do with people who want or need to lose weight or reduce their measurements.

To maintain a balanced diet it is necessary to evaluate the amounts we consume. People with particular nutritional conditions should consult with their specialist. An improper intake of avocado can cause a multitude of health problems in the person. To be healthy and fit, avocado consumption should not be taken lightly.

Nutritional information

Nutritional value per 100 g
Energy 160 kcal 670 kJ
Carbohydrates	8.53 g
• Sugars	0.66 g
• Dietary fiber	6.7 g
Fats	14.66 g
Protein	2 g
Water	73.23 g
Retinol (vit. A)	7 μg (1%)
• β-carotene	62 μg (1%)
Thiamine (vit. B₁ )	0.067 mg (5%)
Riboflavin (vit. B_two )	0.13 mg (9%)
Niacin (vit. B₃ )	1,738 mg (12%)
Pantothenic acid (vit. B₅ )	1,389 mg (28%)
Vitamin B₆	0.257 mg (20%)
Vitamin C	10 mg (17%)
Vitamin E	2.07 mg (14%)
Vitamin K	21 μg (20%)
Calcium	12 mg (1%)
Iron	0.55 mg (4%)
Magnesium	29 mg (8%)
Manganese	0.142 mg (7%)
Match	52 mg (7%)
Potassium	485 mg (10%)
Sodium	7 mg (0%)
Zinc	0.64 mg (6%)