P Is for Avocado

Posted by on Apr 3, 2013 in Party Drinks and Appetizers | 2 comments

I am not an authority on avocado species but I know scrumptious!

My pick is the tallest guy in the line-up...

California produces 90 percent of the avocados consumed in the Unites States—most are grown from San Luis Obispo south, with San Diego the largest producers.

As a native Californian I am accustomed to seeing and eating Hass and Fuerte avocados.








MP and I have discovered and fallen in love with the Pinkerton avocado.








The Pinkerton was hybridized in Ventura County in the late 50’s and brought to market by Dan Pinkerton.  Uh-huh.  I bet you figured that one out on your own.

The fruit is elongated with a smaller seed.  I have noticed it ripens from the neck down—so I have learned to slice it at the bottom of the neck just above the seed rather than lengthwise.  I brush the exposed bottom with cider vinegar and wrap it tightly for cold storage if I am not using the entire avocado.

The irresistible creamy and nutty fruit contains less water and has a richer oil content which makes it smooth and free from stringiness.

Spread it like butter on a sandwich or toast.








Guacamole with your favorite chips.








We adorn warm salads and pasta with big chunks.








They take a while to ripen but --so worth the wait!

I add a touch of sun-dried tomato slivers to my guacamole which adds traces of smokiness.

Do you have a guacamole secret?



  • 3 medium-large (about 1 1/4 pounds) ripe avocados
  • 1/2 medium white onion, chopped into 1/4-inch pieces (about 1/3 cup)
  • 4-5 slices pickled jalapeno slices, chopped (to taste)
  • 1 clove garlic finely minced
  • 1/4 cup soft sun-dried tomatoes, (dry on paper towel if oil packed), chopped
  • 1/4 cup (loosely packed) fresh cilantro, chopped
  • Kosher salt (to taste)
  • 1-2 Tablespoons fresh lime juice
  • (to taste)


  1. Cut around each avocado, from stem to blossom end and back again, and then twist the two halves apart. Dislodge the pit and scoop the avocado flesh into a bowl.
  2. Using two knives chop the avocado into a small course dice.Mix the onion into the avocado, along with the chilies, tomatoes and cilantro. Taste and season with salt and lime juice.
  3. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve (for best results, this needs to be within a couple of hours). Scoop the guacamole into a serving dish
  4. Serves 6- 9




  1. 4-3-2013

    Peggy I just love your blog I always learn so much this was so cool… 🙂

    • 4-4-2013

      Vinnie…you are a pure heart and I appreciate your comments!


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  2. Macflop | cococooks... - […] to the anthology; waiting for an avocado to ripen is a test.  You know who you are Mr. Punk…

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