MR. GREENS "FRESH TIPS"
December 1, 2000
Our last MR. GREEN'S PUZZZZLE dealt with Citrus: What is the difference between a "mandarin" and a "tangerine?" Are you ready for this? All Tangerines are Mandarins, but not all Mandarins are Tangerines. Kind of maddening, huh? The Mandarin is actually the name given to any "small, loose-skinned orange." To a botanist, there is a family called the "Mandarins." There are two groups in this family: Tangerines and Tangelos. The Tangerine is the name given to the "smaller" Mandarins. Tangelo is the name given to the "larger" Mandarins. This week's PUZZZZLE still deals with winter citrus: Where did the word "Tangerine" come from? See the answer in next week's "Fresh Tips."
AVOCADOS: There are many varieties of Avocados, but the one that brings passion to recipes, is the Hass. The premier Hass Avocado is grown in California. The lack of major pest problems, combined with warm, sunny days, produces an Avocado to die for. The California season, however, generally has a gap from around October into January. During that gap period, prices get very expensive, as they have been. We also begin bringing in imports from Mexico, Chile and New Zealand to help bolster the supply. Chile has had a record crop of Hass Avocados this year. Many new groves in Chile are coming into production, accounting for the increase in imports from Chile this year. Also, great weather conditions has helped increase yields in Chile. This year, the U.S. will import about 110 million pounds of Hass Avocados from Chile. About 80 - 90% of the Chilean crop is exported to the U.S. New Zealand, with fewer acreage and a smaller crop, will export only about 10 million pounds of Hass Avocados to the U.S. By far, the largest supplier of Hass Avocados in the world, is Mexico, producing, by some estimates, as much as 1.5 billion pounds of Hass Avocados. Mexico has been allowed to export fruit to the U.S., but only to 19 northeastern states. Mexico will export about 30 million pounds of Hass Avocados to the U.S. this year. 
Mexican imports are limited to northeastern states because U.S. agriculture officials are concerned that allowing Mexican fruit in or near California, would greatly threaten hundreds of millions of dollars to California agriculture. California's record crop of Avocados came in 1993, with over 560 million pounds produced. California growers are delighted with this year's crop, expected to come in at around 400 million pounds. That would be 60% larger than the El Nino crop two years ago, and 30% larger than the La Nina crop last year. Last year, at this time, prices were even higher because of a very short crop in Chile. This year, Chilean fruit should be available well into January. By then, California groves around San Diego and Escondido will be in full production. Growers say that this year's larger crop in California is a result of great blossom and fruit-set weather from March to May. 
Also, growers say that two tiny pests, the thrip and mite have caused some damage to California crops throughout the 90s. Those two pests, because of some aggressive integrated pest management practices, have become much smaller as a crop threat. Growers in California are now waiting for oil content to increase so that picking can take place. Once picked, there is a lot an Avocado goes through to in the packing process, to insure fruit will be ripe for you. As we move into the holiday season, college bowl games and into football playoff season, now is a good time to check out some special recipe ideas. Remember that because of the lower oil content, you might want to keep these at room temperature. Too cold, and your Avocados could turn black or brown inside. 
The longer you keep them refrigerated, the more chance of damage. If you still need to ripen your Avocados, place them in a brown paper bag on your table. You can add a ripe banana into the bag to quicken the ripening process. Tightly roll up the top of the bag. After a few days, check it out. Hass Avocado skin will turn black as they ripen. Put the Avocado in your hand, like a baseball. Now gently squeeze with your whole hand. Does the fruit give a little? The more it gives, the riper it is. The lower the oil content, the longer it takes to ripen. Be patient. Your patience will be properly rewarded!
CLICK HERE for Mr. Green's Avocado and Crab Stuffed Portabella Mushrooms by Chef Maria Hines, George's at the Cove, San Diego, California.