There is a new word in the Homemakers' dictionary because of their superb eating and keeping qualities — "CALAVO," criterion of quality and password to and nutritional values. perfection among fruits of the avocado family. Yet, Fruits measuring up to this quality standard are the avocado itself is by no means a new discovery. stamped "Calavo" by the growers' own association, Coursing the rich veins of New World history from but only after passing rigid requirements. the time of Columbus, the story of the avocado—the popular "new" fruit now grown in such abundance CALAVO-FOR YOUR PROTECTION in California—is a romantic album of four centuries Before picking, sample fruit are tested in the Calavo of adventure. Growers' laboratory to assure full maturity. After Four hundred years ago the explorers of tropical picking, every fruit is individually inspected and Latin America wrote picturesquely of the strange fruit graded. Only those passing the very highest tests are they found flourishing in their paths. "It is like butter, stamped "Calavo". then carefully packed to reach and is of marvelous flavor, so good and pleasing to your grocer with all their grove-fresh goodness. The the palate that it is a marvelous thing," and "it nour- trademark "Calavo" is stamped only on the finest ished and strengtheneth the body, corroborating the fruit of the best 1 4 of the 99 avocado varieties. vital spirits and procuring vigor exceedingly." Remember, when buying avocados — appearance is Today, after years of importation, scientific testing, no guide to flavor. For your protection, demand the and experimental culture, California growers have expertly-selected fruit stamped "Calavo," Califor- developed a few varieties worthy to be set apart nia's finest avocados. from the ordinary run of avocados, or alligator pears, CALAVO -TM Reg. U.S. Pat. Off. No other fresh fruit contains such a wealth of nutri- high iron content and an ample proportion of the tional values as avocados which meet the "Calavo" alkaline or basic minerals, calcium, potassium, mag- standard. In contrast with fresh fruits in general, nesium, and sodium. Phosphorus is found in generous combination with the unusual protein. Copper and which have an energy value ranging from about 175 manganese are also present. to 400 calories per pound, the average Calavo fur- nishes about 1,000 calories per pound, comparable to lean meat. The Calavo's emulsified fruit oil has a PROTEIN high degree (93.8% ) of digestibility. The protein, 3.39%, unique in fruit, is on a quantita- tive par with the casein of milk and is equal also in VITAMINS the essential qualities which promote growth and Calavo avocados are rich in vitamin variety, being a repair tissue. good source of Vitamins B1# (Thiamin), and G (B2, CARBOHYDRATES riboflavin), and a fair source of A and C (ascorbic The carbohydrate values are very low, with no starch. acid). They total only 2.97%, of which 1.00% is in the MINERALS form of a rare invert sugar and the remainder is The ash, 1.18% of the edible portion, includes a cellulose or fibre. The best and most economical way to obtain vitamins, minerals, protein and energy value is from natural foods. This beneficial fruit is one of the most rea- sonable sources of fine nutrition —nutrition that reaches the body in natural and complete form, undiminished by cooking or refining. RIPENING: Even though fully mature when picked, A partially-consumed Calavo may be covered with this fruit cannot be eaten directly from the tree. Sev- waxed paper or sprinkled with citrus or pineapple eral days are required after picking before the fruit juice to prevent discoloration. If darkening should softens to the mellow stage of edibility. Refrigeration occur, thin surface discoloration may be cut away. retards this natural softening process and often the grocer's supply of "Calavos" is PEELING: The exotic Calavo is quickly and easily still firm and unsoftened. It is well CALAVO RIPENING GUIDE prepared. For all purposes except to buy the fruit when it is still firm, special salad forms, the fruit should several at a time, and to ripen them be cut into lengthwise halves for in the home, following the simple ease in handling. Separate the cut directions in the accompanying halves with a slight twist. Lift the "Calavo Ripening Guide." For im- seed, which may cling to one half, mediate use, select "Calavos" which by piercing with point of paring are almost "butter soft." knife. (See opposite page.) It is un- necessary to peel by cutting away TEST FOR SOFTNESS: A Calavo is the pliable thin skin. Merely strip table-ripe and ready to serve when the glovelike green covering from it yields readily to gentle pressure the fruit with the slightest aid of a between the palms of the hands. knife, thus preserving the decora- Fingers and thumbs may bruise the tive green outer flesh with its vel- fruitand cause dark spots in theflesh. vety surface and mineral values. KEEPING: A Calavo should not be These directions apply to fully refrigerated until it has reached the softened fruit. Lemon or lime juice stage of eating-softness, then place and salt are customarily sprinkled in the refrigerator for keeping. on cut portions for salads. "Calavos" belong to the fruit family and function in to embrace virtually every phase of the diet, includ- menus as any fruit or vegetable, rich in vitamins and ing all kinds of salads, diced into omelets and minerals, yet their high nutritional content qualifies scrambled eggs; as a nutritious garnish for both hot them to serve as the entree of a luncheon or dinner and cold entrees; as a sandwich and canape spread; menu, comparable in importance to such mainstays in delightful fruit and seafood cocktails; as croutons as meats, eggs, fish, fowl, and dairy products; how- in soup; and with gelatin and frozen desserts. This ever, Calavo's premier popularity is in the salad form, versatility fits them equally for use in breakfast, whether served alone as a salad of charm and dis- luncheon, dinner, buffet supper, or picnic menus. tinction, or as an important ingredient that acts as Note on the following page the varied ways in which magic to otherwise commonplace salads. Calavo blends into the food realm: With a vegetable The Calavo is a fruit of many moods. Its smooth, deli- (asparagus); with a fruit (pineapple); with seafood cate flavor combines adeptly with other fruits, vege- (crab meat); a bounty of flavor, nutrition, and smart- tables, cheese, seafood, meats, and fowl. It has come ness in each combination. With the problem of preparing approximately 1,000 meals each year and at the same time providing variety and balanced menus, homemakers find "Calavos" helpful in modern menu planning because of their recipe versatility and the unusual virtue of being satisfying, yet "light." w The numerous forms in which "Calavos" may be prepared allow unlimited variety. HALF SHELL (Illustration on front cover): The classic pear or peach slices, tomato wedges or halved slices. Half Shell form is the most easily prepared and di- A colorfully attractive salad uses Crescents in fan or versified among the many ways of serving "Calavos." pinwheel form over tomato, pineapple, or orange In small sizes it provides an ideal dinner salad or an slices. The decorative form of the Crescent fits it original and colorful appetizer, with no addition but especially for garnishing salad bowls and cold the usual sprinkling of lemon or lime juice and salt, platters. or, the customary tart French dressing. It is equally RINGS (Illustrated Page 7): Halve Calavo crosswise correct served as the base for an infinite variety of and remove seed. Slice rings of desired thickness fillings. In larger sizes the same adaptability to many from each half and peel. Use as foundation for blending and contrasting foods supplies an appetiz- cheese, vegetable, fruit or sea food salad mixtures, ing foundation for hot creamed entrees, sea food or or thrust any of the following fillers through ring and vegetable cocktails, fruit cups, or salads as the major serve with suitable dressing: asparagus tips, long feature of informal suppers or bridge luncheons. string beans, pineapple fingers, cooked carrot bars, CRESCENTS (Illustrated in Jellied Salad Mold, page banana fingers, sliced cooked celery en branche, 18): Halve Calavo lengthwise, remove seed, peel, crab legs. and slice each half crosswise to form Crescents of re- THIRDS, QUARTERS, AND SMALLER LENGTHWISE quired thickness. Serve with rounded edges over- SLICES (See Salad Symphony on center spread illus- lapping, on salad greens with a section of lemon, or tration ): Prepare thirds by cutting the Calavo against alternate with grapefruit or orange sections, halves the seed in three lengthwise sections. For quarters of sliced pineapple, melon crescents, apple wedges, or smaller lengthwise slices, halve the Calavo, re- move seed, then cut into slices or wedges. Serve plain of the fruit. Its natural spread serves as decoration or in combination with fruits, vegetables, or sea and enlarges the seed cup to hold sea food, vege- food. These large sections of Calavo are frequently table, or other fruit filling. used as garnish for salad bowls. The Third or Quarter CUBED OR DICED: Halve the fruit lengthwise, re- Shell may be served as a modified edition of the move seed, and peel. Slice lengthwise and cube each Half Shell. It is customary to peel any smaller sized slice. Dice are prepared by cutting crosswise simul- portions than the Half Shell when small fruit is used. taneously, a number of smaller slices. The use of Thirds or Quarters cut from large fruit are of sufficient waxed paper facilitates handling. An average size size to serve unpeeled and are correctly accompanied Calavo yields approximately one and one-half cup- by a spoon.
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