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Fuerte Avocados - preparation ideas?

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I have many many many treefuls of Fuerte Avocados and no idea what to make with them. They taste different, sweeter, lighter, than the buttery Hass avocados most people are used to consuming.

Any suggestions on how to eat my avocados?

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  1. I'm not familiar with the Fuertes but I used to eat avocado sandwiches, just sliced avocado on gluten-free bread.

    1. I usually eat haas or or "alligator' avocados with ponzu soy sauce or with lime juice and salt. On occasion I will mix steamed shrimp, fresh sliced tomatoes, and avocados that have been dressed with lime and a little salt.

      1. After looking around a little, here's an update on fuerte avocados:

        Best in (from Brilliant food tips): vegetable, pasta and grain salads, as well as sandwiches, roll-ups and salsas

        From Slow Food USA: Fuerte is considered by avocado growers and connoisseurs to be one of the best tasting commercial cultivates, and it deserves to be more widely grown and known.

        Sometimes Fuertes are considered "Florida" avocados. This is untrue. This Avocado came from Atlixco and was popularized/commercialized in Southern California. These are flavorful and have considerably less fats than the Hass.

        Here's a recipe i found and will most likely try (from GlobalGourmet).

        Chicken Breast with California Fuerte Avocado Rice

        For the rice:

        1-1/4 tablespoons olive oil
        8 oz. fresh green bell pepper, diced
        6 oz corn
        6 oz. tomato, diced
        4-1/2 cups cooked white rice
        3/4 cup fresh chopped basil
        1/2 California avocado, diced
        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.

        For the chicken:

        2 teaspoons olive oil
        6 3-oz. chicken breasts
        1/2 cup capers
        3/4 cup fresh lemon juice
        1/2 cup fresh chopped parsley
        1/2 California avocado, sliced
        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

        1 Reply
        1. re: jessijessi

          Chicken/avocado wraps, salads, ok for guacamole, tacos, nachos, fill with shrimp and drizzle with Louis dessing and lemon juice, turkey/avocado sandwich on and on...