FOOD SERVICEtoolkit

AVOCADOS FROM MEXICO ......................................................... 1

ALWAYS IN SEASON ...........................................................................3

AVOCADO BENEFITS ..........................................................................5

AVOCADOS RISING, FOODSERVICE DRIVING..............7

CONSUMERS LOVE AVOCADOS ..............................................9

BACK OF HOUSE 101 .......................................................................... 11

STAGES OF RIPENESS ....................................................................... 12

CULINARY TIPS & TRICKS ............................................................. 13

AVOCADO GREEN MARBLE ....................................................... 15

RECIPES & MENU IDEATION ...................................................... 17

WHY CHOOSE AFM ..........................................................................32

TABLE OF contents

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AVAILABLE YEAR-ROUNDHola! There are many reasons to love Avocados From Mexico (AFM) and we are here to tell you why. Here at AFM, we understand that having access to year-round fruit, like the Mexican avocado, is vital in catering to the high demand of restaurants, school/hospital facilities, catering operations, and other culinary establishments. For this reason, this toolkit was created to supply you with some serious knowledge about our unique fruit that is available 365 days a year.

You should know that Mexico is distinctive due to its rich geography and offers many natural wonders. Mexico is and always will be prominently proud of its diversity, culture and history. The country borders the United States, Belize and Guatemala and offers a scenic landscape that varies from mountain ranges to oceanfront lowlands. The right climate and soil have all

MexicoAVOCADOS FROM

contributed to Mexico’s ability to make each state one-of-a-kind. Specifically, the beautiful state of Michoacán is able to produce our delicious avocado fruit, which is exported around the world during all seasons because of its year-round availability.

That’s right, our roots are some of the oldest in the world and are most productive in the state of Michoacán. A combination of more than 19,000 orchards and a blooming season that lasts the entire year enables our growers the ability to offer you an uninterrupted supply of our avocado fruit 365 days a year.

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If you’re wondering what makes Avocados From Mexico the world leader in both production and consumption, the answer is that fresh is in our favor. More than 75% of Mexican orchards use only rainwater to produce 1.5 billion pounds of avocados per year for the U.S. market. When you think Avocados From Mexico, think 24/7/365. Here is what geographically sets us apart:

THE MOST RIGOROUS QUALITYThanks to the rigorous quality control program, consumers are assured of getting consistent supplies of high-quality Hass Avocados From Mexico throughout the year.

THE RIGHT SOILMexican avocados grow among more than 100 volcanoes, in the center of the feared Trans-Mexican Volcanic Belt, which explains why the avocado industry has bloomed in the region and why Michoacán is a dream land in which to grow avocados.

THE RIGHT CLIMATEMexico’s rich volcanic soil, abundant sunshine, and timely rainfall provide the perfect microclimate for producing great-tasting, creamy avocados that are always in season.

ALWAYS in seasonAvocados

From MexicoIs the ONLY country of origin that can supply over 1 billion pounds of fruit to the U.S.

Supplied more than 1.5 billion pounds to the U.S. market in 2014

Accounts for more than 75% of the avocado business

in the U.S.

Always Fresh. Always Delicious. Always In Season.

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benefits

IT'S ALL GOODWhen it comes to nutrition, fat is fat, right? Wrong. Despite the bad rap fat gets in our fad-diet-crazed society, some fat is actually considered good for you — as long as it’s the right kind of fat.

WHERE DO AVOCADOS FIT IN? Obviously, avocados are not liquid, but because they come from plants, avocados' fat is actually considered an oil. Avocados contain nearly 20 essential vitamins and minerals and beneficial plant compounds like 81 micrograms lutein and zeaxanthin, which research suggests may help maintain eye health as we age.

CHOLESTEROL FREE Avocados can act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients like vitamins A, D, K and E. Avocados contain 3.5 grams of naturally good fat per 1 ounce serving. Good fats help the body absorb fat-soluble nutrients without raising LDL ("bad") cholesterol levels when eaten as part of a balanced diet.

THE PERFECT SUBSTITUTEUnsaturated fats (both monounsaturated and polyunsaturated) are considered “good fats.” When eaten in place of bad fats, this type of fat in avocados can help manage blood pressure, increase your absorption of essential vitamins and lower your LDL cholesterol, therefore reducing your risk for heart disease.

We’ll continue our story of Mexican avocados by offering you some of our valuable facts. Not only are avocados delicious, they’re also nutritious! Our wholesome fruit contains unsaturated fats (both monounsaturated and polyunsaturated) which are considered “good fats.” The Dietary Guidelines for Americans stresses the importance of having “good” fat in your diet.

AVOCADO

Avocados From Mexico

contain naturally good fats and no cholesterol!

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Avocados are rising, foodservice is

Avocados From Mexico accounts for the largest share of avocados entering the U.S. foodservice market. In 2014, Avocados From Mexico represented 265 million pounds or 63% of the total market.

The most popular uses of fresh Avocados From Mexico among casual dining restaurants nationwide include:

Avocados From Mexico: Top Ingredient for Salads and Sandwiches

Avocados From Mexico

63%

U.S. 22%

Peru 7%

Chile 3%

Other Countries 5%

ENTRÉE SALADS

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BURGERS

3

ENTRÉES

5

GUACAMOLE

7

SIDE SALADS

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SANDWICHES

2

WRAPS

4

BREAKFAST

6

APPETIZERS

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TACOS

10

DRIVING

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love avocadosIf there is a time to invest in the avocado category, it’s now! Research shows that customers are looking for locations that add fresh avocados to their menu items. Avocados have become the most popular ingredient to include in handhelds. Among small-chain and independent operators, 65% report that their customers are looking to see more fresh items added to the menu.

CONSUMERS

“I can’t stop listing the recipes we have used fresh avocado in over the years. Customers love avocados.”

“Customers are looking for places that are using fresh avocados. It lets your customer know that you want the best product for them.”

“We are proud to say we use fresh avocados. Our customers see us scoop the avocado out of its shell on the line when we use it on our daily sandwich specials.”

You could increase sales and menu ideation when you feature Avocados From Mexico on selected menu items, especially when presented as a premium option. Allow customers to upgrade their dining experience throughout the year when you choose AFM for your orders in spring, summer, fall and winter.

QuotesFROM SMALL CHAINS AND INDEPENDENT OPERATORS:

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Back of house

Like we said before, we’re here to supply you with all the information you'll need when our Avocados From Mexico arrive to you.

BRUISINGWhen an avocado has been dropped or handled harshly, the inside and outside take on a brownish look and become bruised.

BROWN AVOCADOSWhen you cut an avocado, the flesh is exposed to oxygen. As the flesh oxidizes, it will start to brown as well. If your avocado is slightly browned, you can still eat it, but the flavor may be more bitter than that of a fresh avocado.

WHEN TO DISPOSEIf your avocado's flesh has become very dark or the flesh has become stringy, you should avoid eating it, particularly if there is any sign of mold. Avocados have high fat content, so they oxidize and become rancid very quickly at room temperature and will need to be thrown away.

AM I RIPE OR AM I RIPE?Place the avocado in the palm of your hand. Gently squeeze without applying your fingertips as this can cause bruising. If the avocado yields to firm gentle pressure, you know it's ripe and ready to eat. If the avocado does not yield to gentle pressure, it is considered still "firm" and will be ripe in a couple of days. If the avocado feels mushy or very soft to the touch, it may be very ripe to overripe.

HARDVery hard fruit, usually lighter green in color. Ready to eat in 3 to 4 days if held at room temperature.

FIRM RIPEYields to gentle pressure. Ready to eat now or can be stored in refrigerator for up to one week.

RIPEEasily yields to gentle pressure and good for all uses.

PRE-CONDITIONEDReady to eat in about 3 days if held at room temperature.

BREAKINGSlight give to the fruit. Ready to eat in 1 to 2 days if held at room temperature.

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4

2

5

3

101STAGES OF

Our fruit goes from the orchards to the

U.S. market within 48 hours

Tip: Color alone is not the best indicator of ripeness. Color and yield is the

best combo.

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CULINARY

Don’t refrigerate unripe avocados because they will not ripen in cold temperatures.

Avoid avocados that have a loose pit when you shake them. This means the pit is pulled away and the avocado is overripe.

All done eating and you still have half an avocado? Brush the exposed avocado flesh with lemon juice, olive oil or milk before wrapping. Wrap it tightly with plastic and refrigerate.

Check an avocado’s ripeness by removing the small stem or cap from the top of the avocado. This will show you the internal color.

Ripen your avocados faster by placing them in a paper bag with a banana for up to 4 days. The banana produces ethylene gas, which speeds up the ripening process.

Slice your avocado in half, scoop out the pit with a spoon and dice your avocado.

Slow down ripening avocados by placing them in the fridge, checking daily for up to 5 days.

Place the avocado in the palm of your hand and gently squeeze. If it yields to firm, gentle pressure, it’s ripe and ready to eat.

SPOON

SCOOP

3

CUT

SLICE

TWIST

CUBE

PIT

MASH

SLICING HOW-TO

PREPPING TECHNIQUES

tips & tricks12345678

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Green Marble®

AVOCADOAVOCADO GREEN MARBLE, STEP BY STEP A sheet of Avocado Green Marble by Avocados From Mexico can give any presentation an instant upgrade and a whole lot of fresh, green appeal. There’s no limit to the ways you can use it. And best of all, it’s easy to prep, store and plate.

INGREDIENTS2 ripe Avocados From Mexico 2 tbsp. lemon or lime juice 2 tbsp. chopped fresh herbs

(parsley, cilantro or chives) 1 tbsp. olive oil ½ tsp. salt ½ tsp. pepper

CUBE: Halve and pit two fresh Avocados From Mexico, and cut 1-inch cross-hatches, being careful not to slice through skin.

SCOOP: Scoop out cubed flesh with a large spoon, keeping cubes intact to help create color gradation in the marble.

MIX: In bowl, add remaining ingredients (see above) and gently fold until combined, keeping cubes intact.

FILL: Spoon the mixture into 8x6-inch vacuum sealing bag (can use larger size bag, simply scale recipe).

SEAL: Seal vacuum bag to 99% or until machine self-seals, then remove from machine.

ROLL: Use hands to evenly disperse mixture in bag, then flatten with cutting board to 1/8 – ¼-inch uniform thickness. Place flat on sheet pan and freeze for 30 minutes (until solid) or up to 3 days.

PREP & PLATE: Avocado Green Marble thaws quickly – prep and plate it within 3-5 minutes after removing from freezer. Use a knife, ring mold or other shaped cutter to cut desired shapes from Avocado Green Marble, then transfer to plate. By the time you have added other ingredients, the Avocado Green Marble will be perfectly thawed and ready for service.

FRESH INNOVATION. WOW PRESENTATION.

Get the directions, ideas and information you need to put the beauty and selling power of this innovative new product to work for you at www.AvocadoGreenMarble.com

FILLCUBE

SEAL

SCOOP

ROLL

MIX

PREP & PLATE

Avocados From Mexico proudly presents a whole new way to prep, store and plate avocados:

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RECIPES & MENU

AVOCADO TOASTWITH FARM EGG & ROASTED TOMATOESINGREDIENTS

24 Avocados From Mexico

12 lemons

Pinch red pepper flakes

Pinch salt

24 thick slices sourdough rye bread

24 fire-roasted Roma tomatoes

24 six-minute soft-cooked eggs, shells removed

3 cups microgreens

Salt and pepper to taste

PREPARATION

For each Avocado Toast: Fork-mash one avocado with the juice of ½ lemon, a pinch of red pepper flakes and salt to taste. Toast a slice of bread. Using a fork, spread the avocado on the toast to create a rustic texture on the surface. Cut a tomato into ½-inch pieces and arrange on the avocado.

Split open an egg and place at the center of the toast so that the yolk runs onto the avocado. Finish with a sprinkling of salt and pepper. Garnish with a scattering of microgreens.

ideationSo many avocados, so many possibilities! Whether it’s for breakfast, lunch, dinner or as a satisfying snack, this versatile fruit brings deliciousness to any meal. In fact, 78 percent of menu applications for small-chain/independent casual dining and fine dining operators are purchasing higher volumes of fresh avocados. With more restaurants featuring avocados as an ingredient, AFM proudly offers different menu ideations for all occasions and seasons.

Take a look at these recipes for inspiration and for fresh new ways to enjoy Avocados From Mexico.

For more menu ideation information, visit: Foodservice.AvocadosFromMexico.com

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CRAVADO ROLL

INGREDIENTS

10 Avocados From Mexico

2 tbsp. Dijon mustard

¼ cup white vinegar

2 cloves garlic

2 tbsp. lime juice, fresh

3½ tsp. salt

½ tsp. black pepper ground

6 oz. roasted red peppers, chopped

3 tbsp. lemon juice, fresh

¼ cup extra virgin olive oil

2 cups cilantro leaves, chopped and divided

6 lbs. fresh lump crabmeat

1 cup roasted red peppers, diced

1 cup red onion, diced

2 sticks of butter, melted

24 soft 7-inch bread rolls

PREPARATION

For the Avocado Dressing: In food processor, purée 4 Avocados From Mexico, Dijon mustard, white vinegar, garlic cloves, lime juice, 1 ½ tsp. salt and ½ tsp. black pepper until smooth (adjust consistency if needed by adding a bit of water).

For the Avocado Relish: Peel, pit and dice 6 Avocados From Mexico into 3/8-inch dice. Toss with 6 ounces roasted red peppers (chopped), 2 tsp. salt, 3 tbsp. fresh lemon juice, extra virgin olive oil and 1 cup of chopped cilantro leaves and reserve in a bowl.

For the Crabmeat Salad: In large bowl, combine fresh lump crabmeat with 1 cup roasted red peppers (diced), 1 cup chopped cilantro leaves and diced red onion. Fold in Avocado Dressing until salad is well coated.

Brush outer sides of each roll with melted butter and toast on griddle; fill with Crabmeat Salad and Avocado Relish.

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INGREDIENTS

2 Avocados From Mexico, sliced

1 cup orange segments

5 oz. baby arugula

1 tbsp. avocado oil

1 lb. strawberries plus 2 tbsp. sliced strawberries

1 cup granulated sugar

3 cups water

1 cup balsamic vinegar

1 tbsp. black pepper

Salt and pepper to taste

PREPARATION

For the Salad: In a mixing bowl, combine 2 sliced Avocados From Mexico, orange segments, baby arugula, avocado oil and 2 tbsp. sliced strawberries and toss lightly. Season with salt and pepper.

For the Strawberry-Black Pepper Gastrique: In a 4-quart pot, combine 1 lb. strawberries, granulated sugar, water, balsamic vinegar and black pepper. Simmer over medium heat for 30-45 minutes or until the gastrique has a syrup consistency.

Place salad on a chilled plate and drizzle with strawberry-black pepper gastrique.

Chef’s note: A gastrique is a classic French reduction sauce that traditionally contains vinegar and caramelized sugar. It is used as a sweet-sour component for different dishes and sauces.

SUMMER SALAD

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GUACAMOLE BURGER

INGREDIENTS

2 ripe Avocados From Mexico, halved, pitted, peeled and mashed

3 small red, ripe tomatoes

½ cup cilantro leaves, chopped

1 lime, squeeze for juice

¼ tsp. salt

1 jalapeño, stem and seeds removed, finely diced (optional)

2 lbs. ground sirloin, formed into four patties

1 tsp. steak seasoning

4 hamburger buns

4 (1-oz) slices cheddar cheese

1 small onion, peeled and thinly sliced

Green leaf lettuce

PREPARATION

For the Guacamole: In a medium-mixing bowl, combine the 2 ripe Avocados From Mexico, 1 sliced tomato, cilantro leaves, lime juice, ¼ tsp. salt and diced jalapeño. Stir to combine and set aside while preparing the burgers.

For the Burgers: Form ground sirloin into four patties. Season each patty with steak seasoning on both sides. Preheat a skillet, grill pan or grill over high heat. Cook your burgers to desired degree of doneness.

When the burgers are almost finished cooking, toast the hamburger buns in a toaster oven, a dry skillet or on the grill. Assemble the burgers by layering the bottom half of each bun with leaves of lettuce, a burger patty, 1 slice of cheese, slices of onion and tomato slices. Top with a generous scoop of guacamole, and cover with bun.

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INGREDIENTS

2 Avocados From Mexico, diced

1 ½ lb. fresh white shrimp (uncooked)

¼ cup olive oil

1 medium chili, run through hot water, seeded and finely chopped

8 cloves garlic, finely minced

½ cup fresh lemon juice

½ cup tequila

4 tbsp. salted butter

12 corn tortillas

Salt and pepper to taste

1 jalapeño pepper, deveined and finely chopped

¼ cup fresh lemon juice

2 tbsp. olive oil

½ cup red onion finely chopped

2 tbsp. cilantro, finely chopped

Zest of one lemon

PREPARATION

For the Shrimp Sauté: Marinate shrimp in ¼ cup olive oil with salt to taste, for approximately 15 minutes before cooking. In a large skillet, sauté the shrimp over high heat for 1 minute. Add the minced chili and finely chopped garlic and sauté for an additional minute.

Add ½ cup fresh lemon juice and ½ cup tequila and cook for approximately 2-3 minutes over low heat. Add the butter, salt and pepper to taste and let stand for 2 minutes before serving.

For the Avocado Salad: In a bowl, add the 2 avocados, 1 jalapeño, ¼ cup lemon juice, 2 tbsp. of olive oil, ½ cup finely chopped red onion, 2 tbsp. finely chopped cilantro and lemon zest. Add salt and pepper to taste.

To serve, place a bit of shrimp on a tortilla topped with avocado sauce on top.

TEQUILA SHRIMP TACOS

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GUACAMOLE WITH TEQUILAINGREDIENTS

4 ripe Avocados From Mexico, halved, pitted, peeled and mashed

2 oz. pickled chiles jalapeños, finely chopped

2 oz. white onion, finely chopped

2 oz. pickled carrots, finely chopped

½ lime, squeeze juice

Dried oregano to taste

2 oz. vinegar from the pickled chiles jalapeños

2 oz. tequila

1 tbsp. olive oil

Salt to taste

PREPARATION

Mix the pickled chiles jalapeños, chopped white onion, pickled carrots, lime juice, dried oregano and pickled chiles vinegar. Marinate with the tequila of your choice for two minutes. Coarsely mash the 4 Avocados From Mexico with a fork and add the rest of the ingredients. Season with olive oil and salt to taste. Serve with chips or on tostadas.

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INGREDIENTS

24 3"x5" pieces of Avocado Green Marble (recipe on page 16)

48 large scallops

Fine sea salt

Freshly cracked black pepper

Aleppo chili

1 lb. thick-sliced bacon, cut into ½-inch pieces and cooked until crisp

2¼ cups Meyer lemon-harissa vinaigrette

3 cups of microgreens

PREPARATION

For each serving to order, season two scallops with salt, pepper and Aleppo chili. Sear to desired doneness. Arrange on a piece of Avocado Green Marble centered on a serving plate. Scatter a few warm pieces of bacon around the scallops. Drizzle 1½ ounces of vinaigrette over all. Garnish with a two tbsp. cluster of microgreens on top and a sprinkle of Aleppo chili.

SCALLOPS ON THE GREEN

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MEXICANITY It represents our authentic heritage in a way that nothing else

can. We want the world to know that our avocados are grown

with that heritage and the utmost attention to detail in mind,

from their humble beginnings as seedlings to their maturity as

the plump, delicious, creamy fruits you know and love.

AVAILABLE YEAR-ROUND In the state of Michoacán, you can find more than 19,000

avocado orchards and a blooming season that lasts the entire

year, making it the only place on earth where avocados can

bloom four times a year.

So there you have it. While you’re supplying consumers with

Avocados From Mexico, we’re supplying you with all your basic

AFM knowledge. Contact us during any season for your fresh,

delicious and year-round avocados.

QUALITY Our commitment to you will always begin with exporting quality.

The smooth, buttery, rich flavor and creamy taste is a result of

the high oil content in the avocado fruit. Thanks to the rigorous

quality control program, consumers are assured they'll always

receive consistent supplies of high-quality Hass Avocados From

Mexico throughout the year.

Why choose AFM