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Organic Pinkerton Avocados

Organic Pinkerton Avocados

While 95% of avocados consumed in the United States are of the Hass variety there are many other amazing varieties being grown in California as well. We are excited to have gotten our hands on some fantastic organic Pinkerton Avocados.

The Pinkerton avocado has a long elongated pear-shaped body with bright green lightly pebbled skin. Inside the Pinkerton has a small seed and a rich creamy flesh with a high oil content and a more distinctive and pronounced avocado flavor. If you love avocados you owe it to yourself to try these amazing Pinkerton avocados.

Contents

  • 3lbs = Approx. 6 avocados
  • 5lbs = Approx. 10 avocados
  • 10lbs = Approx. 20 avocados

Details

Fruit: Avocados
Variety:  Pinkerton
Grown: 
Farm: 
What Are They? An avocado with a long elongated pear shape, green lightly pebbled skin, and a small seed. Smooth and creamy with a high oil content and distinct avocado flavor. 
Origins/History: Believed to be a cross between the Rincon and Hass Avocado. First cultivated in California in the 1970's.
Nutritional Value:  The avocado contains more protein, potassium, magnesium, folic acid, thiamin, riboflavin, niacin, biotin, pantothenic acid, vitamin E, and vitamin K per ounce than any other fruit. The avocado is also unique in that it has monounsaturated fat, such as oleic acid, which is thought to prevent breast cancer and prostate cancer. These fatty acids may also help lower LDL cholesterol in the body while raising the levels of healthy HDL cholesterol
How to cut/peel:  Remove skin and large pit in the center of the avocado
Serving Suggestions: The creamy flesh of avocados is most often used raw, such as in salads or dips. It is advisable to avoid exposure to direct heat, such as broiling, and instead cook the avocados only briefly or add them at the end of long-cooked dishes. The high fat content of avocados combines well with acidic fruit and vegetables, such as citrus, tomatoes, and pineapple, as well as with acidic dressings. The flesh can even be used as a substitute for butter, served on toast or added to sandwiches. Try topping a chicken penne pasta dish with thick slices of Pinkerton avocado just before serving, mashing a Pinkerton avocado together with a little sour cream and lemon juice to spread on crackers, or making a tasty side salad by combining baby spinach leaves, slices of Pinkerton avocado, roasted pecan nuts, and grilled pieces of prosciutto. Avocados should be stored at room temperature until ripe, as they will not continue to ripen when they are refrigerated. Whole ripe avocados will keep for two to three days in the refrigerator, while cut avocados will keep for just a day or two.


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From $12.60

Original: $41.99

-70%
Organic Pinkerton Avocados—

$41.99

$12.60

Product Information

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Description

While 95% of avocados consumed in the United States are of the Hass variety there are many other amazing varieties being grown in California as well. We are excited to have gotten our hands on some fantastic organic Pinkerton Avocados.

The Pinkerton avocado has a long elongated pear-shaped body with bright green lightly pebbled skin. Inside the Pinkerton has a small seed and a rich creamy flesh with a high oil content and a more distinctive and pronounced avocado flavor. If you love avocados you owe it to yourself to try these amazing Pinkerton avocados.

Contents

  • 3lbs = Approx. 6 avocados
  • 5lbs = Approx. 10 avocados
  • 10lbs = Approx. 20 avocados

Details

Fruit: Avocados
Variety:  Pinkerton
Grown: 
Farm: 
What Are They? An avocado with a long elongated pear shape, green lightly pebbled skin, and a small seed. Smooth and creamy with a high oil content and distinct avocado flavor. 
Origins/History: Believed to be a cross between the Rincon and Hass Avocado. First cultivated in California in the 1970's.
Nutritional Value:  The avocado contains more protein, potassium, magnesium, folic acid, thiamin, riboflavin, niacin, biotin, pantothenic acid, vitamin E, and vitamin K per ounce than any other fruit. The avocado is also unique in that it has monounsaturated fat, such as oleic acid, which is thought to prevent breast cancer and prostate cancer. These fatty acids may also help lower LDL cholesterol in the body while raising the levels of healthy HDL cholesterol
How to cut/peel:  Remove skin and large pit in the center of the avocado
Serving Suggestions: The creamy flesh of avocados is most often used raw, such as in salads or dips. It is advisable to avoid exposure to direct heat, such as broiling, and instead cook the avocados only briefly or add them at the end of long-cooked dishes. The high fat content of avocados combines well with acidic fruit and vegetables, such as citrus, tomatoes, and pineapple, as well as with acidic dressings. The flesh can even be used as a substitute for butter, served on toast or added to sandwiches. Try topping a chicken penne pasta dish with thick slices of Pinkerton avocado just before serving, mashing a Pinkerton avocado together with a little sour cream and lemon juice to spread on crackers, or making a tasty side salad by combining baby spinach leaves, slices of Pinkerton avocado, roasted pecan nuts, and grilled pieces of prosciutto. Avocados should be stored at room temperature until ripe, as they will not continue to ripen when they are refrigerated. Whole ripe avocados will keep for two to three days in the refrigerator, while cut avocados will keep for just a day or two.