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Produce with Pamela: How to use tropical avocados

And with this photo, I believe I have hit peak quasi-Millennial hipster in the quarantine kitchen games: home made sourdough avocado toast with everything bagel seasoning, a Topo Chico, on a board, with house plants in the background.

With most Americans spending more time at home, and in the kitchen, I thought it would be a great time to try some less-familiar produce items in my “quarantine kitchen.”

That’s the name of a fun hashtag on social media where you can see what people are making — some wins, and some fails, of course. I’ve been a complete overachiever for some meals at home, and have transferred all my soccer mom energy into my “bread baby” (aka my sourdough starter). I’ve also kicked it into overdrive on fresh produce usage.

I had some Desbry brand tropical avocados sent to me by W.P. Produce BB #:143203 so I thought it would be fun to make a couple of recipes that showcase the features of this type of avocado.

I’ve only ever had a few tropical (or green skin) avocados in my life. The first one was purchased at Cermak Produce in Chicago back in 2005, when I was on one of my first business trips in my budding produce career. I found this giant, gorgeous green avocado and took it back to my hotel and hacked it open…and it wasn’t the same as I remembered. I had no idea (at the time) that there were different types of avocados.

Tropical avocados tend to not mash into a smooth guac. They’re better for slicing and salads, so I decided to make ahi tuna ceviche, an avocado and chickpea salad, and of course, sourdough avocado toast.

My son Uli was a big fan of the pits, of course. He’s been playing with avocado pits on our wood floor since he was a baby.

Pamela Riemenschneider is the Retail Editor for Blue Book Services.