Green = Most Vitamins and Minerals

Lamb - note the darker green flesh next to skin

If you want to get the MOST vitamins and minerals out of your avocado - then follow this simple trick:

Make sure you get all the deep GREEN flesh! 

That's right, either
PEEL your avocado's skin
or
SCRAPE the skin with a spoon

The deeper the green color, the more vitamins and minerals in that part of the fruit's flesh.

If you have a winter avocado (which are typically thin-skinned) or a green avocado - those are usually best peeled. Winter avocados are also known as "greens" because they often don't turn black as they ripen. These varieties include Bacon, Zutano, Santanas and more.

Some avocados are "in between" - they ripen in spring and have green skins with some bumps - so you could peel or scrape. These varieties include Pinkertons & Gwens.

One exception is the Mexicola avocado (ripens in summer) - they are VERY thin skinned and are almost purple/black. The skin is SO thin and delicious, you can eat it! Kind of like a plum.

If you have the summer type of avocado (like a Hass, Lamb, MacArthur, Edrinol) they have thicker, bumpier skins and you can usually scrape out the flesh with a spoon.

Some avocados have REALLY thick skins (e.g. - the Reed or Nabal) and you can even use the empty skin like bowls. In fact, those varieties are SO thick skinned that you cannot tell they are ripe by squeezing them - you need to push on the stem (like a cantaloupe) to see if it moves or "gives" -- and that's how you can tell if these very round, large, hard-skinned avocados are ripe.

To see all the types of varieties mentioned here - please visit www.AvocadoDiva.com

Members of our "Diva Club" automatically get the in-season variety shipped to their home each month. It's a great way to support small farms and ranches PLUS get a wonderful variety of avocados shipped to you that you will NOT find in your grocery store. Hope you will consider joining us.

Wakey Wakey - Eggs and Bacey (Bacon Avocados!)

Can I just share that I live in paradise?    No?  Too bad... ;-)  Keep reading for the recipe...

Can I just share that I live in paradise? This is a photo of a sunset (I wanted you to think its a sun rise - but seriously -- the Diva does not get up that early) from my neighbor's porch. It's actually my sister's porch (who is also my neighbor) - so how lucky is that?

Anyway - it's sunrise (as far as you know) - so it's time to cook some eggs and BACON! Bacon avocados that is. This is so easy.

1. Cut a Bacon avocado in half and de-pit. The cut out 2 nice slices (see photo) from each half (so you have 4 total).  (Save the "butt" pieces for something else - or just eat them. YUM!) Be sure an peel the pieces too.

2. Heat up some avocado oil (or EVOO if you are not lucky enough to have avocado oil).

3. Sprinkle the Diva's Guacamole spices mix on the avocado slices and slide them into the hot, oiled pan.

4. Immediately crack an egg into the avocado's "pit hole" (no crude jokes necessary here...). Add a pinch more Guacamole Spice mix.

5. Fry until firm - then flip over. Add another pinch of spices and cook for another minute or two.

6. Slide onto a plate and enjoy!

It's delicious with a side of tomatoes or salsa. Bacon avocados are available in the winter time. They are quite large and full of oil making them creamy and delicious.