From Ronda’s Front Porch to Yours
Avocados, though widely consumed in Texas, are mostly grown in California, Florida and Hawaii in the United States. Mexico actually leads world production of avocados with over 1 million metric tons annually produced.
Although they are not widely produced in Texas there are some climates in Texas that support avocado growth. Texas counties in the Lower Rio Grande Valley have climates that are suitable for commercial production of avocados.
A wide range of soil types are suitable for avocado tree growth, however, the most suitable soil is coarse and well drained. While the soil type is important, the most limiting variable is climate more specifically severe cold. West Indian types are the most susceptible to the cold, tolerating almost no sub-freezing temperatures. The most cold-hardy are Mexican types that will tolerate temperatures of 19 to 20 degrees as mature trees.
Avocados grow on tropical evergreen trees that can reach 40 to 80 feet in height. Defined by large, leathery, and deep green leaves, avocado trees live for 2 to 3 years. During the flowering season each spring, the mature trees will shed aging leaves.
The unique flavor and popularity of Tex-Mex food contribute to the consumption of avocados in Texas along with the nutritional benefits of the fruit. Like bananas, avocados are high in potassium and are considered a good source of vitamins K, E and B. Avocado flesh is about 15 percent oil or fat, which is mostly monounsaturated fat.
There are many ways to add avocados to your diet: sliced raw, guacamole and mashed. For great, tasty and healthy recipes, check out www.dinnertonight.tamu.edu.
Creamy avocado
veggie dip
1 cucumber, seeded and chopped
1 green pepper, seeded and chopped
1 celery, chopped
1 tomato, seeded and chopped
4 green onions, chopped
3 fresh dill, minced
¼ black pepper
¼ paprika
1/3 fat-free sour cream
¼ olive oil type mayonnaise
½ of an avocado
Directions
In a large bowl, combine vegetables. Chill for at least 1 hour or longer to allow juices to accumulate. Drain well. In a small bowl, combine fresh dill, seasonings, sour cream and mayonnaise. Fold dressing mixture into the vegetables. Cover and chill until ready to serve.
Serving Size: ½ cup 60 calories, 2.5 g. Fat, 8 g. carbohydrates, 2 g. protein
For more resources and recipes visit us on our Facebook page at Scurry County Texas A&M AgriLife Extension.
Source: Path to the Plate and Dinner Tonight, Texas A&M AgriLife Extension