Last year, it's estimated that Americans consumed roughly 158 million avocados around the time of the Super Bowl. We imagine that those avocados were heartily consumed in the form of guacamole, dips, toppings for salads, and other layered dishes.
Given the impending game this Sunday, here’s everything you need to know about football’s favorite fruit.
Understanding Two Different Types of Avocado
You may think of the Hass avocado (shown above) when you think of avocados, but there’s also a type called the Florida avocado. Sometimes referred to as skinny avocados (and are actually labeled SlimCados by one producer), their fat by weight can be as little as half of that of the Hass (which are grown primarily in California).
In terms of appearance, besides being smaller, Hass avocados have a wrinkly skin that turns dark greenish or even black when ripe. Florida avocados are usually about 2.5 times the size of a typical Hass, with a shape similar to that of a papaya and a smooth, bright-green exterior.
We compared them three ways: plain, in guacamole, and in our recipe for Avocado Salad with Mango and Jícama.
We came to the conclusion that Florida avocados were waterier, with a milder, fruitier flavor. We didn’t love them in guacamole: they tasted more washed-out than the Hass. And as Florida avocados have roughly six times the sugar by weight, it’s not surprising that tasters also found these samples sweeter.
So while we’re sticking with nutty, buttery Hass avocados for guacamole, the skinny variety is fine in salads or other dishes where you’re looking for a fresh, mild fruit flavor.