California Avocados are Truly Special
California Avocados are grown and packed right here in the U.S. which ensures operators both freshness and quality. In fact, California Avocados go from tree-to- table in just a few days.
These California-grown avocados are seasonal–spring through fall. Renown for its climate and soil, California produces a smooth textured, delectably flavorful avocado that your customers will ask for by name.
Put Fresh California Avocado Versatility to Work for You
Start with a nutty, subtle flavor, add a rich, smooth texture, then top it off with popular appeal, and you’ve summed up the menu value of Fresh California Avocados. And there’s so much more! California Avocados offer chefs an impressively versatile ingredient. When it comes to enhancing the flavor, color and customer appeal of a dish, California Avocados work 24/7 across all foodservice segments.
Applications for All Meal Parts/Day Parts
Take a look at the wide-ranging variety of fresh avocado menu items that generate a buzz on menus.
Fresh California Avocados Go Global
Turn Up the Flame: Avocados Can Take the Heat
A favorite ingredient for salads and appetizers, smoothies, cold soups and dips, chefs expect Fresh California Avocados to perform flawlessly chilled or at room temperature. But, serve avocados hot?
- For best results, use “breaking” or nearly ripe fruit, for grilling
- Available spring through fall fire up your menu with Fresh California Avocados when creativity strikes
- When applying direct heat (broiler or pizza oven) to fresh avocados, coat fruit first with batters, toppings or sauces to prevent discoloration
- Treat avocados like other tender fruits and vegetables. Cook time is short, and the fruit should be checked frequently. In baked or sautéed dishes, fold in the avocado shortly before serving (up to 30 minutes)
- Fresh California Avocados add a pleasing new dimension to menu standards like fried appetizers, soups, hot sandwiches, pizzas, pastas, stir-fries and sauces
- A garnish of sautéed fresh avocados complements a multitude of dishes, as well as boosting customer interest
To get you started, we’re offering the following suggestions:
Classic to Contemporary – Avocados Evolve with Menus
California Avocado Deviled Eggs with Chile de Arbol Salsa
Pioneering California restaurateurs created signature dishes like the Cobb Salad and Seafood Louie to introduce diners to this glorious new fruit. When the public discovered guacamole, the avocado rocketed from curiosity to menu mainstay.
Whether setting or riding the wave of new menu trends, chefs reach for fresh avocados to create unique and distinctive versions of popular ethnic foods (deviled eggs, spring rolls and ceviches and poke), updated street foods (Hot and Crunchy California Avocado Cone), salsas and relishes, entrees and salads. With characteristic cool, fresh avocado also tames the heat and spice of Latin American, Caribbean, Indian and Asian dishes. The timeless and harmonious partnering of avocado and shellfish is demonstrated in the popularity of items featuring them tossed, stacked or mixed together. Avocado crab cakes anyone?
Note: Find recipes for most dishes reference above – and more at CaliforniaAvocado.com/Foodservice
How to Choose the Right Avocado – Usage Tips and Product Information
High standards for quality and consistency make California Avocados a reliable choice for foodservice. Pre-conditioning by California Avocado packers helps stabilize menu availability and allows operators flexibility when ordering. Fresh California Avocado product information:
Cut Fruit Storage Tip: To preserve a cut avocado’s color and appeal, spray, brush, or dip exposed surfaces with lemon juice (slightly acid) or milk (neutral). Seal by placing the plastic wrap or foil directly on the cut surface. Cut Seed and Scoop chart.
Maximizing Avocado Potential with Promotion Partnerships
In a 2015 Datassential1 report, there are 244 new avocado items and Limited Time Offer (LTO) introductions, up 422% since 2007. These avocado introductions are highest in the late spring and early summer, coinciding with the peak season for Fresh California Avocados. From all indications, chain operators are recognizing that California avocados add both value and appeal to new dishes. The California Avocado Commission maintains an active foodservice menu promotion program for introductions, limited time offers and specials. The Commission also offers customized menu development services to create dishes that fit operational menu profiles, kitchen capacity and pricing guidelines.
1 Datassential MenuTrends Report on “Avocados” for the California Avocado Commission, March 2016.
How to Keep Fresh California Avocados at Your Fingertips
There’s no need to look further for timely and targeted fresh avocado information. Check out CaliforniaAvocado.com/Foodservice, where a click will access menu tips and innovative fresh avocado recipes. Or, if you prefer a “hands on” approach to product education, watch our 5 minute video “California Avocados: A Foodservice Perspective”. For a more hands on experience, CAC organizes grove and packinghouse tours for marketing and culinary decision-makers. For more information on operator grove tours, contact Peggy McCormick at firstname.lastname@example.org or Kim Kurata at email@example.com.
For current statistics at a glance go to: CaliforniaAvocado.com/tree-to-plate
Foodservice buyers can research industry practices and retrieve updates on the Fresh California Avocado crop size, condition and delivery on the grower pages of CaliforniaAvocadoGrowers.com.