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Pinkerton Avocados: Know When They’re Ripe!

April 17, 2011

Pinkerton avocados are in season!  Some of the produce shares have had them lately, and we’ve had crates of them in the store too.  Pinkerton’s are the long, pear-shaped avocados with small pits.  Unlike a Hass avocado, the Pinkerton skin does not turn black when ripe!  Make sure to check your Pinkerton by touching the flesh and don’t miss the perfect time to eat this creamy avocado – if it’s soft, it’s ready to eat, even though it’s still green.  Let us know how you like them!

Easy Pinkerton Guacamole

Makes about 1 1/2 cups


  • 2 ripe Pinkerton avocados
  • 1 Tbs minced red onion
  • 1 small clove garlic, minced or pressed through garlic press
  • 1/2 small jalapeño, minced (about 1 1/2 tsp)
  • 2 Tbs minced fresh cilantro leaves
  • Sea salt
  • 1 Tbs lime juice from 1 lime


Halve each avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeño, cilantro, and 1/8 teaspoon salt until just combined.  Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve.

(Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)


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