R. M. Teague Nurseries, San Dimas, Cal. 
55 
possible condition. With properly matured fruit put 
up in attractive packages there is no question but that 
there will be an ever-increasing demand for this valu- 
able food product that will take care of the produc- 
tion for many years to come. 
FOOD VALUE 
The Avocado by chemical analysis contains neither 
acid nor sugar and heads the lists of fruits rich in 
mineral matter and protein, but its greatest food value 
lies in its oil content, which, in the better varieties, 
varies from 1 7 to 30 per cent of vegetable oil or fat. 
Most of our fruits analyze 200 to 300 food units per 
pound expressed in calories, while the Avocado aver- 
ages 1,000 calories. In fact, it is nature's combina- 
tion of two types of food fruit and oil. 
The Avocado and the Olive are practically the 
only two fruits that contain any notable amount of 
fat or oil. The latter fruit has the disadvantage of 
requiring processing before it is ready for consump- 
tion, and should really rank as a processed fruit. The 
Avocado stands higher in oil content than the olive. 
It ranks with milk and eggs and is fully equal to lean 
meat. It has the medicinal quality of a soothing laxa- 
tive and is more easily assimilated than either dairy 
butter or meat. 
In Africa the Avocado, in addition to being con- 
sumed regularly, is rendered like lard and butter and 
in this way made to produce a commodity similar to 
butter and fully as apetizing and nutritious. 
ACQUIRING A TASTE FOR THE AVOCADO 
THE flesh of the Avocado has a delicate, 
rich nutty flavor and a smooth buttery tex- 
ture which is very pleasant and satisfying. 
People best acquainted with the Avocado, 
especially those from the tropics, prefer it just as 
nature has perfected it, without any seasoning, liking 
the natural, delicious nutty flavor unchanged by 
condiments. The flavor strikes the palate at once 
as different, and the taste for it sometimes needs to 
be cultivated. Possibly the best way for the novice 
to do this is to use a little lime or lemon juice and 
sugar, if preferred, which seems to bring out the 
delicate flavor and the qualities of the fruit, and also 
supplies the acid and sugar contents which the Avo- 
cado lacks and people are accustomed to in all of our 
common fruits. After a short time he will invariably 
find himself thoughtlessly omitting these additions 
and will commence to appreciate the natural deli- 
cate qualities of the fruit. Many people prefer 
simply the addition of salt, and if the flesh is first 
slightly scored or slashed with the knife or fork 
before adding the salt and then allowed to set for a 
few minutes until the salt has dissolved and mixed 
with the oil of the fruit, the rich nutty flavor seems 
to be brought out more prominently. 
The fruit as picked from the tree is hard and 
inedible, and should not be used until it has softened 
or mellowed so that when pressed it yields to the 
slight pressure of the finger or leaves a slight indented 
impression in the skin, showing that the flesh has 
become mellow like an apple or pear. This usually 
requires from seven to fourteen days after picking, 
according to whether the temperature is hot or cold 
where the fruit is kept. After the proper ripening 
stage is reached they remain only a few days in a 
fit condition to eat. Ripening may be hastened by 
placing the fruit in boxes filled with straw, leaves, 
or similar material. Some claim that the fruit 
ripens more evenly when these boxes are kept in a 
warm place. The Avocado may be served with any 
course of food from soup to nuts. 
AVOCADO RECIPES 
Half-shell. Cut the fruit in halves and remove the seed. 
Serve one half to each person, natural, or with lime or 
lemon juice, or salt as previously described. The flesh 
of the fruit is scooped out of the shell with a spoon. As a 
breakfast dish this is very much appreciated and most 
easily digested. 
Avocado au Natural. Remove the skin and slice the 
fruit as thin as desired. Serve on a plate garnished with 
celery hearts or with tomatoes. To be eaten with a fork, 
with or without salt as preferred. 
Avocado Sandwich. One that may be recommended for 
its healthfulness as well as for its flavor, has a thick 
layer of well salted crushed avocado filling with very 
thin slices of peeled lime or lemons. 
Hawaiian Sandwich. Remove skin and seed, or scoop 
out flesh from hard shelled varieties, mash the flesh very 
fine, season to taste with salt, lime or lemon juice, and 
spread liberally on a lettuce leaf placed between thin 
slices of bread. No butter should be spread on the bread 
as the Avocado is a complete and better ingredient to use. 
This is a dainty and most delicious way of serving. 
On Toast. Remove flesh with a spoon and mash with 
a fork. Spread thickly on a mall square of hot toast. 
Add a little salt. This is one of the nicest ways of serv- 
ing the Avocado. 
In Soups. The Avocado is used extensively in the tropics 
in all kinds of meat soups. Cut in small cubes and add 
to the soup just before serving. The flavor imparted is 
exceedingly pleasant. 
With Nuts and Olives. Chop nuts and olives, mix with 
an equal quantity of mashed Avocado. Spread between 
thin slices of bread and butter, with lettuce. Mix ground 
walnuts with Avocado pulp to thick paste and spread on 
thin Graham bread or wafers. Also makes fine addi ion 
to any salad. 
Avocado Ice Cream. (1) One gallon cream, one pound 
sugar, pulp of sixteen medium sized Avocados. Rub 
Avocados through a seive, add to cream and freeze. 
(2) Yolks of five eggs, one quart milk, green maraschino 
cherries, two cups sugar, four medium size Avocados, 
almond or vanilla extract. Make a boiled custard of 
milk, eggs and sugar; flavor. When cool add the fruit 
and freeze. A maraschino cherry on top of each dish 
is an attraction. 
These recipes were selected on account of their sim- 
plicity, but the thoughtful housewife can enlarge upon 
them and find many ways of combining and serving the 
Avocado. The fruit is used very extensively in salads of 
all kinds. 
