About 75% of the U.S. crop is the Hass variety, which has rough, nubby blackish-green skin and yellowish-green flesh. Fuerte avocados are oval with smooth green skins and pale green flesh that is a bit more watery than Hass. Both have a large pit in the center that detaches easily from the flesh. In addition to being the main ingredient in the popular Mexican dip, guacamole, avocados are delicious in sandwiches and salads. They are best served raw, as their texture and flavor do not hold up well to heat.
- Top pitted avocado halves with a bit of lemon juice, salt and pepper or your favorite KRAFT Vinaigrette or KRAFT Mayo and eat right out of the skin with a spoon.
- Fill pitted avocado halves with a creamy tuna, shrimp or chicken salad.
- Toss sliced avocados into salads or tuck into sandwiches.
- Use diced avocados to garnish bowls of chili, tacos, nachos, enchiladas and burritos.
- Purée avocados and use as a base for a chilled soup.
Avocado-Bacon Open-Faced Sandwich
Salsa-Shrimp Topped Avocados
Quick Mexican Avocado Salad
Crispy Chicken Parmesan with Avocado Salsa