From coast to coast, fans are expected to devour around 79 million pounds of Haas avocados during Super Sunday, according to the California Avocado Board. With that many green globes, New Orleans’ Super Dome could be filled end zone to end zone 30 feet high, just 10 feet from the top of the goal post. (This amount would be equivalent of two avocados for everyone in California.)
To meet this demand, Haas avocado growers are gearing up for the peak period that will outscore Cinco de Mayo and the Fourth of July.
A spicy red could stand up to the velvety guacamole. A quick chill 10 minutes before serving will highlight the fire and cool the palate too. Mirassou Winery produces an exceptional 2011 Sunset Red ($12). It is a combination of pinot noir, zinfandel and merlot with pomegranate and dark cherry, spicy red fruit flavors and a round mouthfeel.
It is sassy with a touch of elegance. Score some big points with this pairing.
“This red blend is the newest release from my family’s collection of bright, approachable wines,” said sixth generation winemaker David Mirassou. “We always say that ‘Life is good under the sun.’ We believe that life offers a different perspective when the sun goes down.”
Back to the avocado story: It wasn’t easy selling the nation on the benefits of the exotic fruit. The first carload of California avocados was shipped to New York in January of 1927 and a sales report stated, “The Eastern market doesn’t want black fruit.”
But, avocado growers persisted and today there are about 53,000 acres of avocado groves between San Luis Obispo and the San Diego border. California is the nation’s leader in avocado production.
Want to whip up a batch of guacamole and the fruit is not ripe?
No problem. Simply place avocados in a paper bag with an apple for two to three days at room temperature. When they darken and yield to gentle pressure, they are ready.