Avocados are in the news — and not just because Super Bowl Week, with its mounds of guacamole, is nigh upon us. Will there be a run on the Mexican-grown fruit if an extra tariff is applied?
(Fun facts: The vast majority of avocados Americans consume are not grown here, and we ate seven pounds of avocados per capita in 2014, according to the Agricultural Marketing Resource Center.)
Lately, I've been using this forecasting method to tell whether I've chosen seemingly ripe fruit that's green and creamy inside, or slimy and brown: Pop off the nub of a stem and check the color underneath. If it's brown, put the avocado down. If it's light green, you're keen.
WaPo Food's Recipe Finder is chockablock with ways to use avocado, of course. There's guacamole, and so much more. In the next few days, buy a selection of so-called "alligator pears," some firm and some slightly yielding, so you can try a few of these dishes:
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