From trendy avocado toast to guacamole, avocados have gained immense popularity over the past few years. Not only are they deliciously creamy and versatile, but they also offer a range of health benefits. While it may seem like a simple task, cutting an avocado can sometimes be a bit tricky, especially if you’re new to it. Below, we’ll cover how to properly cut and prepare avocados, allowing you to create a slew of great-tasting avocado recipes.
Shop All Frozen AvocadosCutting an Avocado
To properly cut an avocado, use the following steps:
- Prep and Begin Cutting - Wash your avocado and place it on the cutting board. Using your produce knife, make a vertical cut from the top of the avocado to the bottom, going all the way around. Be careful not to cut too deeply, as you want to avoid hitting the pit in the center.
- Separate the Halves - Once you’ve made the initial cut, gently twist the two halves in opposite directions to separate them. You should now have one half of the avocado with the pit still intact.
- Remove the Pit - To remove the pit, carefully strike it with the blade of your knife, making sure to hit it firmly but not forcefully. Twist the knife slightly, and the pit should easily pop out.
- Scoop out the Avocado - Now, it’s time to remove the flesh from the skin. Using a spoon or an avocado slicer, gently scoop out the avocado from the skin, being careful not to damage the delicate flesh. If your avocado is ripe, the flesh should easily come away from the skin.
- Slice or Dice Your Avocado - When the skin is removed, you can proceed to slice or dice the avocado according to your preference. For slices, simply cut the avocado into even pieces using a gentle sawing motion. If you prefer diced avocado, make lengthwise and crosswise cuts, creating a grid pattern before scooping. Then, use a spoon to scoop out the diced pieces.
How to Cut an Avocado Video
To learn how to properly cut an avocado, watch the video below for a step-by-step guide on the process:
What Is Avocado Hand?
Avocado hand refers to the injuries that can occur while attempting to cut or pit an avocado. The slippery skin and hard pit of an avocado make it a tricky fruit to handle, especially for those who are not familiar with the proper technique. In fact, avocado hand has become so prevalent that it has gained its own term in the medical field.
Many people fall victim to avocado hand because they are unaware of the proper technique for cutting an avocado. Some common mistakes include using a sharp knife, holding the avocado in your hand instead of on a stable surface, and improper hand placement while attempting to remove the pit. By using proper cutting skills, you can reduce the risk of avocado-related injuries and enjoy this delicious fruit without the fear of getting hurt.
How to Know When an Avocado Is Ripe?
When it comes to avocados, few things are more disappointing than cutting into one and finding out it's underripe or overripe. That's why it's important to know how to determine when an avocado is perfectly ripe and ready to be enjoyed. Here are a few key facts to keep in mind when checking the ripeness of an avocado:
- Color- Generally, an avocado will transition from green to a darker shade as it ripens, but looking at the color isn’t a foolproof tell by itself. Some varieties, like the Hass avocado, maintain a dark green color even when fully ripe.
- Texture- If an avocado feels firm and doesn't give much it's likely underripe, and if it feels overly soft and mushy, it's probably overripe. The sweet spot is when the avocado yields to gentle pressure without being too soft.
- Smell- A ripe avocado will emit a subtle, sweet scent. If there's no aroma or if it smells off, it's best to choose another avocado.
- Stem- If the flesh underneath the avocado’s stem is green, the avocado is perfectly ripe, and if it's brown or black, the avocado is likely overripe. If the stem doesn't come off easily, it may still be underripe.
How to Store Avocado
Once you've mastered the art of cutting an avocado, you might find yourself with leftover avocado halves or slices. Once avocados are harvested they become delicate, meaning it’s crucial to store store your produce properly to keep them in prime condition and eliminate food waste. Discover some of the most effective ways to store your avocado below:
- Leave the Pit In- One popular method for storing avocado is to leave the pit in the unused half, as the pit helps to slow down the oxidation process. Simply wrap the unused avocado half tightly in plastic wrap and place it in the refrigerator until ready to use.
- Use Lemon Juice- Citrus fruits contain natural antioxidants, such as vitamin C, that can help slow down the oxidation process. Squeeze some lemon or lime juice over the exposed flesh of the avocado, then wrap it tightly in plastic wrap or place it in an airtight container.
- Use Olive Oil- If you've already cut your avocado into slices, try brushing the exposed flesh with olive oil before storing it. The oil creates a barrier between the avocado and the air, helping to slow down the browning process.
- Place In Water- Another method is to place the avocado slices in a bowl of water, making sure they are fully submerged. The water acts as a protective layer, preventing air from reaching the avocado and turning it brown.
Avocados have become a staple in many commercial kitchens due to their versatility and health benefits. Now that you know the basic steps to cut an avocado, you can confidently incorporate this creamy and nutritious fruit into your recipes. Whether you're making guacamole, adding slices to your sandwich, or topping off your salad, mastering the art of cutting an avocado is a valuable skill for any home cook or professional chef.
Related Resources
Knife Safety Tips
Knife safety is of utmost importance in any commercial kitchen. Improper handling and usage of knives can lead to serious accidents and injuries. We will explore essential knife safety tips that every professional chef and kitchen staff should be aware of. By following these guidelines, you can enforce restaurant safety protocols in your kitchen while minimizing the risk of accidents. Use these links to learn more about knife safety: Use a Sharp Knife Choose the Right Knife for the Task Know the Proper Knife Cutting Techniques Use Caution When Handling a Knife Keep Your Knives Clean Store Your Knives Correctly Kitchen Knife Safety From "avocado hands" to cuts while washing knives, lacerations from chef knives are one of the most common injuries in foodservice kitchens. Make sure your kitchen staff is educated and avoid potential injury by following our knife safety tips. 1. Use a Sharp Knife A sharp knife is a safe knife, as the saying goes. When you use a dull knife to cut, you need to apply more force. As a result, the knife is more likely to slip and this increases the risk of injury. Keeping your knives sharpened is one of the easiest ways to keep them safe. Simply use a sharpening stone or knife sharpener to maintain the original precision of the blade. If your knife needs just a touch-up between thorough sharpenings, try using a sharpening steel. How Sharp Should My Knife Be? Your knife should be able to handle a knife sharpness test with ease. To balance sharpness and durability, most knife blades are designed with a 20-degree angle on each side of the cutting edge. If you work with many soft ingredients, you may want to sharpen your knife to 15 degrees per side. A knife with a 15-degree angle requires more frequent sharpening, though, and may decrease the overall durability of your knife. If any of your ingredients are harder in texture, keep your blade at 20 degrees on each side, or choose a wider-angle blade when appropriate. Knife Sharpening Video Use the following video to learn how to sharpen a knife with a manual knife sharpener and an electric knife sharpener: <iframe scrolling="no" width="392" height="226" src="/v/?num=8999&width=600&height=500&embed=1" frameborder="0"></iframe> 2. Choose the Right Knife for the Task From cheese knives to Japanese knives, selecting the right knife for the task is one of the most fundamental knife safety tips that foodservice professionals should learn. Making this choice can be overwhelming because of the wide variety of styles, shapes, and sizes of commercial knives. When choosing the type of knife you need for a task, here are some things you should consider: Blade size: Choose a knife that is proportional to the food you’re cutting. For example, a small paring knife will not be very useful for butchering a large cut of meat. You'll want to use a cleaver instead. Flexibility: Certain tasks require a flexible blade, while others need a firm one. The knife you’d choose to remove scales from a fish should be sleek and flexible compared to a sturdy knife that you’d need to cut potatoes. Blade edge: The edge of the blade can make your job easier or harder depending on the task. For instance, serrated knives are excellent for cutting through foods with tender centers like bread and cake, while granton edge blades are suited for wet foods like cheese and salmon. Never use your knife for anything but cutting food. Using your knife for other tasks, like opening cans or boxes, could not only put your safety at risk but could also damage your knife. 3. Know the Proper Knife Cutting Techniques Knowing how to properly cut with your knife is a fundamental part of knife safety. Poor knife handling risks injury and damage to your kitchen tools. Not to mention, incorrectly holding your knife slows you down and decreases the quality of your work. How to Use a Knife Always use a cutting board when cutting ingredients. This will allow you to cut consistently and protect your work surface in the process. Take note of your hand positions when cutting. The hand holding the knife should have a secure grip on the handle. Use your pointer finger and thumb to grasp the sides of the blade near the handle for added control. Keep your other hand out of the way of the blade by clawing your fingertips inward to hold the item steady. Bring your blade down and through your ingredients in one smooth motion. This will help you maintain control and produce a neater cut. 4. Use Caution When Handling a Knife Though a commercial kitchen can be a hectic place, there are best practices that you and your staff can implement to keep each other safe. The following are some dos and don'ts when it comes to knife handling: Do: Always carry a knife with the blade pointed downward. Angle the blade away from your body when you're cutting, washing, or drying a knife. Wear a cut-resistant kitchen glove to reduce the chance of injuries. Use the kitchen slang "sharp behind" to indicate that you are passing behind someone while carrying a knife to keep them from backing up. Don't: Never use a knife while distracted. Keep your attention on your task or stop what you're doing and deal with the distraction before returning to cutting. Do not try to catch a falling knife. It may be an instinct to try to catch the blade, but let it fall before cleaning it or replacing it. Never leave a blade out when not in use. Knives left on counters, tables, or soapy sinks are bound to get covered and are an accident waiting to happen. Do not chop faster than you are comfortable. It can be tempting to chop rapidly to get food prep done quicker, but if you are chopping at a rapid pace, you are more likely to make a mistake. Do not leave knives in the sink to soak. Most knife injuries occur during dishwashing. If a knife is left in the sink, it can get covered by other dishes and soapy water, leaving the dishwasher unaware of the hidden sharp object and at risk of getting cut. 5. Keep Your Knives Clean To prevent cross-contamination, it is important to clean your knife as soon as you’re done using it. A clean knife is also easier to handle, making cleaner cuts. Food residue can make your knife slippery, so be sure to keep it clean for the most secure grip. Knife Cleaning Tips To ensure sanitation and maintain your knife’s durability, be sure that you are washing your knife properly. Here are some things to keep in mind when cleaning your knives: Clean knives immediately after use. Wash your knives by hand. Hold the knife by the handle. Scrub slowly and carefully. Soak stuck-on food for only a few minutes before scrubbing (never leave a knife in the sink). Rinse, dry, and store the knife safely immediately after cleaning. 6. Store Your Knives Correctly A designated knife storage space keeps your kitchen organized and also encourages a safe knife routine. When not in use, your knives should be stored out of the way of your workspace. Simply putting your knife in a drawer is not safe for your workers or your knife. Use one of the following knife storage solutions: Knife Blocks Knife Racks Knife Sleeves Magnetic Knife Holders Knife Bags Back to Top Understanding and implementing proper knife safety techniques is crucial in any commercial kitchen. By following these tips, such as using the correct knife for each task, maintaining sharp blades, and practicing proper handling and storage, you can significantly reduce the risk of accidents and injuries. Remember to always prioritize safety and provide training to your staff to ensure a safe and efficient work environment.
Seasonal Fruits and Vegetables in Your Region
If you've ever asked, "When are pears in season?" or, "What are some examples of fall fruits?", you are not alone. With so many fruits and vegetables being imported from other states and countries, it can be hard to know what fruits are in season around your restaurant. Many consumers will pay more for local and organic fresh vegetables and fruits. You can take advantage of this restaurant trend and boost your profits by familiarizing yourself with your region's seasonal produce cycles. Skip to our interactive seasonal produce chart to find out what's in season in your region. Shop All Fruits and Vegetables Eating Seasonally If your establishment doesn’t have a culinary garden, it likely obtains produce from outside sources. Although non-local and out-of-season produce gets the job done, many people prefer the health and environmental benefits that come with eating seasonally, shifting the focus of restaurants towards locally grown, in-season food. Here are a few of the benefits of eating in-season vegetables and fruits. Increased Nutrition - On average, seasonal fruits and vegetables contain many more nutrients than their frozen or out-of-season counterparts. The process of preserving and protecting fruits and vegetables for long-term storage can sap produce of their nutritional value, meaning in-season produce will almost always be packed with more nutrients. Better Taste - In addition to being more nutritious, in-season fruits and vegetables are often thought of as better tasting than out-of-season produce. Farmers that look to mass-produce fruits and vegetables prioritize shelf-life over taste, allowing the produce to be stored for long periods and survive being shipped across the country. As a result, you’ll often find that locally grown in-season vegetables have more flavor. Lower Costs - Thanks to its abundant supply, in-season produce is often much cheaper. Out-of-season produce isn’t as plentiful, resulting in higher prices. Additionally, extra costs need to be added to out-of-season produce to cover aspects such as transportation and preservation, further inflating prices. Eating in-season produce is not only good for your health, but it’s great for your wallet. Reduced Carbon Footprint - Consuming in-season vegetables and fruit is a great way to reduce your carbon footprint and have a positive impact on the environment. Out-of-season produce typically requires hundreds of miles of transportation, which results in the burning of many fossil fuels and emissions entering the atmosphere. If you eat local in-season produce, your food doesn’t have to travel as far to reach you, greatly cutting back on emissions. Decreased Pesticide Consumption - Out-of-season produce is usually filled with a variety of pesticides and preservatives to maintain freshness and quality throughout the food’s entire journey. Although properly cleaning out-of-season fruits and vegetables can remove some chemicals, there may be some remaining. However, in-season vegetables and fruits don’t require as much preservation through chemicals, meaning eating in-season produce will greatly reduce the number of pesticides you consume. What Produce Is in Season? Depending on what time of the year it is and what region of the United States you are located in, different produce will be in season. For example, spring produce in the Northeast consists of foods such as different types of mushrooms, rhubarb, and cherries, while spring produce in the Southwest includes corn, avocados, and apricots. Learning what fruits and vegetables are in season in your region is important if you’re looking to use fresh ingredients and create the best dishes possible. Produce Calendar Cooking with local, fresh seasonal vegetables and herbs is delicious, healthy, and easy to do with this convenient guide. We've broken down the contiguous United States into regions, so you can see the fruits and vegetables in season in your part of the country all year round. As you explore, it’s important to keep in mind that these lists may vary depending on where you live, even within a certain region. Be sure to research your area using information from your local government or food guides to find what vegetables are in season near you. <label class="subtlelabel">Select a season</label> Spring Summer Fall Winter <label class="subtlelabel">Select a region</label> Fall Vegetables and Fruits in the Northwest There is no shortage of delicious fall vegetables available in the Northwest, including bulbs like fennel, garlic, leeks, and onions, all of which are perfect for seasoning dishes or making sauces. If your business serves a lot of salads, you'll also love the Northwest's selection of arugula, carrots, cucumbers, kale, lettuce, mushrooms, peppers, salad greens, spinach, and tomatoes. <label class="produce-title">Apples</label> <label class="produce-title">Artichokes</label> <label class="produce-title">Arugula</label> <label class="produce-title">Beets</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Onions</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Pears</label> <label class="produce-title">Peppers</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Zucchini</label> Fall Vegetables and Fruits in the Midwest Green, seasonal vegetables are abundant in the Midwest during the autumn months, such as broccoli, celery, cucumbers, kale, lettuce, spinach, and zucchini. There are also plenty of leafy greens available, like broccoli, brussels sprouts, cabbage, and cauliflower. If you're looking for fall fruit, you'll need to import everything you need other than apples and pears. <label class="produce-title">Apples</label> <label class="produce-title">Beets</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Garlic</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Onions</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Pears</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Zucchini</label> Fall Vegetables and Fruits in the Northeast Seasonal vegetables are plentiful in the Northeast during the autumn months, and the region ships these products to businesses around the country. Fall fruit is less common, but you'll still be able to find plenty of apples, cranberries, grapes, and pears to go around. If you're looking for other seasonal fruits, consider buying from distributors in the South and Southwest regions. <label class="produce-title">Apples</label> <label class="produce-title">Beets</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Cranberries</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Onions</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Turnips</label> Fall Vegetables and Fruits in the Southwest The Southwest is full of delicious crops during the autumn months, including avocados, dates, figs, limes, and pomegranates. You'll also find a host of fall root vegetables, such as carrots, leeks, parsnips, potatoes, radishes, sweet potatoes, and turnips. If your restaurant or grocery store is located in the Southwest, you won't need to import much, which will help your budget and keep your inventory stocked. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Avocados</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Dates</label> <label class="produce-title">Figs</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Limes</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Peppers</label> <label class="produce-title">Pomegranates</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> Fall Vegetables and Fruits in the South Some of the South's signature crops are still going strong in autumn, including collards, okra, and sweet potatoes. You'll also find gourds like pumpkins and squash, along with kale, lettuce, and spinach for salads and side dishes. If your business bakes pies, you'll have plenty of apples and peaches to choose from. <label class="produce-title">Apples</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Collards</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Okra</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peppers</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> Spring Vegetables and Fruits in the Northwest Spring in the Northwest is similar to the Midwest: it's all about root vegetables. From carrots and fennel to potatoes and radishes, you'll be able to prepare these spring vegetables in a variety of styles while also creating delicious purees. The region also offers plenty of cruciferous greens like cabbage and chard, but you'll need to import most of your spring fruit. <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Fennel</label> <label class="produce-title">Kale</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Radishes</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Strawberries</label> Spring Vegetables and Fruits in the Midwest While there isn't an overabundance of spring fruit available in the Midwest, you'll have no trouble finding plenty of fresh seasonal vegetables to add to your favorite dishes. Some of the Midwest's signature spring root vegetables are plentiful, including beets, carrots, parsnips, and radishes. Because fresh spring fruit isn't readily available, you'll need to import those items from other areas. <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Carrots</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Peppers</label> <label class="produce-title">Radishes</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> Spring Vegetables and Fruits in the Northeast Spring is a bountiful and beautiful time in the Northeast region of the country. You'll find plenty of spring root vegetables in season (like carrots, beets, parsnips, and radishes), but leafy greens like chard, spinach, and arugula are also prevalent. If you're looking for seasonal citrus fruits such as grapefruit, oranges, or lemons for your drinks or desserts, you'll need to import them from the South or Southwest regions. <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Garlic</label> <label class="produce-title">Kale</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Peas</label> <label class="produce-title">Radishes</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Strawberries</label> Spring Vegetables and Fruits in the Southwest If your guests are craving guacamole, you'll love the Southwest's abundance of avocados. There are also plenty of leafy greens close at hand for salads and sides, including chard, kale, lettuce, and spinach. Additionally, you'll find fruits and vegetables in season that aren’t as common in the rest of the country, such as figs and squash. <label class="produce-title">Apricots</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Avocados</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Figs</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lemons</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Onions</label> <label class="produce-title">Oranges</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peas</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Radishes</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Zucchini</label> Spring Vegetables and Fruits in the South When it comes to spring in the South, you'll find plenty of seasonal green vegetables to go around, such as lettuce and spinach. Traditional Southern favorites are also plentiful, including collards, okra, and sweet potatoes. The South is also a great source of spring citrus fruit, particularly grapefruit and oranges. <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mangoes (Florida)</label> <label class="produce-title">Okra</label> <label class="produce-title">Oranges</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Strawberries</label> Summer Vegetables and Fruits in the Northwest Summer in the Northwest supplies a cornucopia of delicious seasonal fruits and summer vegetables, including unique varieties like artichokes, chilies, and garlic. The area is also known for seasonal root vegetables, such as beets, carrots, fennel, leeks, onions, parsnips, potatoes, and turnips. If your business is located in this area, you won’t need to import much during the summer, which will help your bottom line. <label class="produce-title">Apples</label> <label class="produce-title">Apricots</label> <label class="produce-title">Artichokes</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Chili Peppers</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Figs</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Onions</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the Midwest Predictably enough, corn is one of the Midwest's bumper crops over the summer months. You'll also find plenty of grapes to use at your winery or sell at your farmer's market. Additionally, there is an abundance of cucumbers, eggplant, squash, and zucchini to incorporate into all of your favorite appetizers, salads, and entrees. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Onions</label> <label class="produce-title">Peaches</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the Northeast Summer in the Northeast is bursting with almost every seasonal fruit and vegetable imaginable. If your restaurant or bakery sells pie, you’ll love having apples, blueberries, cherries, peaches, rhubarb, and strawberries close at hand. You'll also find a host of other perennial produce favorites, including brussel sprouts, eggplant, pumpkins, and watermelon. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Beans</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Okra</label> <label class="produce-title">Onions</label> <label class="produce-title">Peaches</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the Southwest Summer in the Southwest is all about summer fruit, including apples, blueberries, grapes, nectarines, peaches, pears, plums, raspberries, and watermelon. Pomegranates are also plentiful in the region during the summer months. These states are perhaps best known for their chilies, which come in a variety of types and are perfect for use in any spicy dish. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Chilis</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Figs</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Leeks</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Okra</label> <label class="produce-title">Onions</label> <label class="produce-title">Peaches</label> <label class="produce-title">Pears</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Pomegranates</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Squash</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the South The South is jam-packed with vegetables in season during the summer months, including asparagus, cabbage, cauliflower, green beans, peas, and tomatoes. Your guests will also love the delicious seasonal fruits available in the South over the summer, such as peaches and plums. <label class="produce-title">Apples</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Figs</label> <label class="produce-title">Grapes</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Okra</label> <label class="produce-title">Oranges</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Watermelon</label> Winter Vegetables and Fruits in the Northwest The Northwest is one of the best places to procure winter root vegetables, as they have plenty of beets, carrots, fennel, leeks, parsnips, potatoes, and turnips to go around. The region also has clementines, a unique winter citrus fruit that is a popular item in grocery stores nationwide. <label class="produce-title">Beets</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Chard</label> <label class="produce-title">Clementines</label> <label class="produce-title">Collards</label> <label class="produce-title">Fennel</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Squash</label> <label class="produce-title">Turnips</label> Winter Vegetables and Fruits in the Midwest Like the Northeast, there aren't many winter fruits and seasonal vegetables to choose from during the cold months in the Midwest. You'll need to import everything other than mushrooms, which are always bountiful. <label class="produce-title">Mushrooms</label> Winter Vegetables and Fruits in the Northeast The Northeast doesn't have much to offer over the winter months due to snow and cold temperatures, so you'll need to import all of your winter fruits and vegetables other than mushrooms and parsnips. <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> Winter Vegetables and Fruits in the Southwest If your business needs citrus over the winter months, the Southwest is your best bet. Boasting everything from grapefruit and lemons to oranges and tangerines, this region also produces delicious strawberries. Additionally, you'll find plenty of avocados for your Mexican restaurant and broccoli, carrots, and cauliflower for vegetable medleys. <label class="produce-title">Arugula</label> <label class="produce-title">Avocados</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Lemons</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Oranges</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Radishes</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tangerines</label> <label class="produce-title">Turnips</label> Winter Vegetables and Fruits in the South Citrus is abundant in the South during the winter, with grapefruit and oranges leading the way. You'll also find a variety of leafy greens, including collards, kale, lettuce, and spinach. Apples are plentiful, too, which is good news for restaurants and bakeries. <label class="produce-title">Apples</label> <label class="produce-title">Collards</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Kale</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Oranges</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label>
Types of Salsa
It’s a topping, it’s a condiment, and it’s universally loved. Salsa is one of those foods that’s easy to prepare and magically highlights the flavors of your fresh seasonal produce. Not all salsa has to be spicy, and it can be adjusted for personal tastes. It’s no wonder that salsa is one of the most popular condiments in the US. Since it’s such a crowd-pleaser, we want to introduce you to salsa varieties you can use to shake up your menu. Don't have time to prepare fresh salsa? Click below. Shop All Bulk Salsa Use these links to learn more about the different types of salsa: Pico de Gallo Salsa Taquera Salsa Roja Salsa Verde Salsa de Aguacate Salsa Criolla Salsa Sauce FAQs What Is Salsa? Salsa is the Spanish word for sauce, so to many Spanish-speaking cultures, salsa could refer to any sauce. Here in the US, we associate the word salsa with a dip made primarily from chopped tomatoes, chiles, and onions. The early Aztecs knew the combo of tomatoes and chiles was a flavorful contrast to the other staples of their diet. A conservative scoop of salsa was probably added to bowls of beans and corn to liven up the dish. Everyone loves complimentary chips and salsa, but salsa can also be elevated to a higher level. Approach salsa as a balanced, flavorful condiment meant to highlight your other dishes instead of a dip that's consumed in great quantities. Use the classic salsas below as your inspiration. Different Types of Salsa This list of salsas will inspire you to start a culinary garden for your restaurant. Fresh salsa usually contains no more than five ingredients and just requires a bit of chopping or blending. 1. Pico de Gallo Pico de gallo is a fresh, uncooked salsa made with finely chopped tomatoes, onions, serrano peppers, cilantro, lime juice, and salt. It’s known for its vibrant colors and fresh taste. Unlike other types of salsa, pico de gallo contains very little liquid, which makes it a great topping for tacos, quesadillas, and other Latin-inspired dishes. In Mexico, there are many variations on the basic pico recipe. Some regions prepare the salsa with jicama and oranges. You’ll also find versions of pico de gallo made with cucumber, mango, or watermelon. One thing is certain, though; traditional Mexican pico de gallo isn’t considered a dip. It’s eaten as a topping on other dishes or even considered a salad. Pico de Gallo Ingredients - Tomato, onion, serrano peppers, lime juice, cilantro, salt Pico de Gallo Uses - Topping, filling, or salad How to Pronounce Pico de Gallo - Peek-o-day-guy-o Other Names for Pico de Gallo - Salsa bandera, salsa fresca, salsa cruda 2. Salsa Taquera Salsa taquera translates to “taco sauce” in Spanish. It’s a popular salsa served in many Mexican taco stands or taquerias. The key ingredient in salsa taquera is the chile de arbol. This thin red chili pepper is hotter than a jalapeno and gives the salsa its signature spicy kick. To make this type of salsa, the chiles and other ingredients are cooked first. They can be boiled in water, roasted, or sauteed in oil. Once cooked, the ingredients are blended to make a smooth salsa. The arbol chiles are the star of the show in this salsa, but you can lower the heat by using fewer chiles and more tomatoes. Salsa Taquera Ingredients - Tomato, arbol chiles, onion, garlic, salt, lime juice Salsa Taquera Uses - Topping for tacos How to Pronounce Salsa Taquera - Sal-sa tah-keh-ra Other Names for Salsa Taquera - Chile de arbol salsa 3. Salsa Roja In Spanish, salsa roja means “red sauce”. This is a general term that covers any type of blended red salsa made with tomatoes. Salsa roja can be made from raw ingredients, cooked ingredients, or a combination of both. It can be pureed until it’s completely smooth or blended slightly for a chunky consistency. Salsa vs Enchilada Sauce Enchilada sauce is sometimes called red sauce, so how is it different from salsa roja? These two sauces might overlap in their ingredients, but the key difference is that enchilada sauce is thin, smooth, and served hot. It’s also considered an important part of dishes like enchiladas, while salsa roja is a cold table sauce that can be added to anything. Salsa Roja Ingredients - Tomato, onion, serrano or jalapeno peppers, garlic, lime juice, cilantro, salt Salsa Roja Uses - Table sauce and condiment How to Pronounce Salsa Taquera - Sal-sa ro-ha Other Names for Salsa Roja - Red sauce, salsa coicida, salsa asada, salsa Mexicana 4. Salsa Verde Salsa verde is a “green sauce” that’s made with tomatillos instead of tomatoes. The term salsa verde could refer to any green sauce, but in Mexico, green salsa is made with tomatillos. These small green fruits are native to Mexico and are less sweet and more acidic than tomatoes, which creates a type of salsa with a bright, vegetal flavor. Just like salsa roja, salsa verde can be made from cooked or raw ingredients. Roasting or charring the ingredients first brings out more sweetness in the salsa verde. Raw, uncooked ingredients produce tarter salsas. Because tomatillos have high acidity already, salsa verde doesn’t need lime juice to balance out the flavors. Salsa verde is pureed into a smooth sauce and served cold as a table salsa or condiment. Salsa Verde Ingredients - Tomatillos, onions, serrano or jalapeno peppers, garlic, cilantro Salsa Verde Uses - Table sauce and condiment How to Pronounce Salsa Verde - Sal-sa vair-day Other Names for Salsa Verde - Green salsa, verde salsa, tomatillo salsa 5. Salsa de Aguacate Salsa de aguacate is a creamy, green salsa made with tomatillos and avocado. The raw ingredients are pureed to make a smooth topping that’s often served with tacos and grilled meats. This type of salsa balances the refreshing coolness of avocado with the spiciness of serrano peppers. Avocado Salsa vs Guacamole Avocado salsa is another name for salsa de aguacate, but don’t get it mixed up with guacamole. The difference between these two green condiments is that avocado salsa contains tomatillos, and guacamole does not. Salsa de aguacate also has a thin, smooth consistency and guacamole is a thick, chunky dip. Salsa de Aguacate Ingredients - Avocados, tomatillos, onion, serrano peppers, garlic, cilantro Salsa de Aguacate Uses - Topping and condiment How to Pronounce Salsa de Aguacate - Sal-sa day ah-gwa-ka-tay Other Names for Salsa de Aguacate - Tomatillo guacamole, guacamole salsa, avocado salsa verde 6. Salsa Criolla Peruvian salsa criolla has a different look than the other types of salsas on our list because it contains sliced red onions instead of chopped onions. To achieve the perfect salsa criolla, the onions are thinly sliced, then sprinkled with salt, and lightly massaged. This removes any bitterness or bite from the onions and coaxes out their natural sweetness. Authentic salsa criolla also contains a bright orange chile called aji amarillo which adds a fruity, peppery bite. Orange bell pepper can be substituted for the amarillo pepper, but it produces a mild-tasting salsa. This red onion relish is a popular condiment in Peru, but it’s also enjoyed throughout Central and South America. Use it as a topping on meats and sandwiches. Salsa Criolla Ingredients - Red onion, aji amarillo peppers, cilantro, lime juice, salt Salsa Criolla Uses - Relish, topping, condiment, salad How to Pronounce Salsa Criolla - Sal-sa kree-o-luh Other Names for Salsa Criolla - Peruvian red onion relish, Peruvian pickled onions, red onion salsa Salsa FAQs We answer some common salsa questions below: Is Salsa a Sauce? Yes, salsa is the Spanish word for sauce. The salsa made from chopped tomatoes, peppers, and onions is more of a topping or condiment, but it can be blended into a smooth sauce-like consistency depending on your preference. Salsa taquera is often served in sauce bottles so customers can add the desired amount to their tacos. What Is Cantina Style Salsa vs Regular Salsa? Cantina style is a term used to describe salsa that is restaurant quality. Jarred cantina-style salsa has a thin consistency, and regular salsa in the jar is usually chunky. What's the Difference between Taco Sauce and Salsa? Taco sauce is a smooth, tomato-based sauce with a concentrated flavor that comes from garlic powder, cumin, chili powder, and sometimes even sugar. Salsa can be smooth or chunky, but it gets most of its flavor from fresh produce and herbs like cilantro. What Is a Molcajete? A molcajete bowl is a Mexican tool used to mash ingredients for dishes like salsa or guacamole. Just like a mortar and pestle, the molcajete consists of a large bowl and a grinder tool called the tejolote. The original molcajete bowls were made from volcanic stone, but it's common to find them made in materials like granite or marble. There are also lightweight, plastic molcajete bowls that can be used for serving salsa in restaurants. History of Salsa Food You can’t talk about authentic Mexican salsas without first honoring their history. The origin of salsa made from chopped tomatoes goes back to a time when Central America was home to the Aztecs, Incas, and Mayans. It was likely all these cultures ate salsa in some form, but the Aztec diet was documented in more detail, so they are often credited with inventing it. A Franciscan missionary working in Central America recorded information about Aztec foods, including a sauce made from tomatoes, chiles, and squash seeds. This combination of ingredients didn’t go by one specific name until a Spanish priest dubbed it “salsa” in the 1500s. The Aztec tradition was passed down to subsequent cultures living in Central America and Mexico. Like many traditional Hispanic foods, salsa has come to be loved throughout all of North America. Now that you know more about the types of authentic salsa, you can skip the jarred stuff and prepare your own. Salsa is easy to make and adds a burst of flavor to your other menu items.
