Innovation Comes Easily With Fresh California Avocados

Irvine, CA (July 2009) — If you use Fresh Hand Grown in California Avocados in sandwiches and salads, prepare to open your mind and your menu to bigger possibilities. When teamed with a chef's creativity, Fresh California Avocados prove their virtuosity in dishes as wide ranging as Cornmeal-Crusted Avocado Fries, Avocado Pasta and Avocado-Margarita Cream Parfaits. While you're innovating, try versatile Fresh California Avocados in unusual and pleasing flavor pairings: with tropical fruits (mango and papaya), exotic spices (sumac, ginger, and lemongrass) or unfamiliar grains (quinoa and couscous). To help you start, you'll find these recipes and other intriguing flavor combinations in the recipe database on CaliforniaAvocado.com/Foodservice.

In season from March through October, versatile Fresh California Avocados contribute rich taste, luxurious texture and popular appeal across day parts and menu segments. California Avocado growers and packers ensure their fruit is picked at its peak and shipped ripe to assure operators can serve the best possible product to their customers.

To order one or all of the free California Avocado Commission recipe collections—Culinary Companion CD, The Magic of The California Avocado, The Foodservice Menu Guide and Too Hot Not To Be Cool brochures—visit CaliforniaAvocado.com/Foodservice, or call the CAC Foodservice Hotline at 800-370-3782.