Nearly 71.4 Million Pounds of Hass Avocados to be Consumed by Football Fans During Big Game Festivities - January 5, 2012
Hass Avocado Board Dishes Up Recipes Perfect for Big Appetites During Big Game Time
IRVINE, Calif. (January 5, 2012) – Football fans are anticipated to consume an estimated 71.4 million pounds of Hass avocados during Big Game gatherings this year, as announced today by the Hass Avocado Board (HAB). That's enough to cover Indianapolis' Lucas Oil Stadium® (which will be hosting the Big Game on February 5) end zone to end zone in more than 27.5 feet of avocados.
"Hass avocados are a popular ingredient with football fans around the country who know that good food is just as important as a good game," said Jimmy Lotufo, chairman of the Hass Avocado Board. "It's safe to say that nearly every Big Game party features at least one dish made with avocados. From creamy dips to dishes hot off the grill, avocados are the perfect ingredient for football fans looking to take their parties to the next level. Growers from around the world have been working hard to harvest and supply the best fruit so consumers get their fill of guacamole and other avocado-centric dishes during the Big Game."
This year, to help inspire consumers when it comes to menu creation for the Big Game, HAB has created two recipes that are sure to please fans – Spiced Won Tons with Hass Avocado Dipping Sauce, which features lean ground beef and Hass avocados spiced and wrapped in crispy won ton wrappers, and Tropical Salsa Guacamole, which combines the refreshing taste of mango and pineapple with avocado for a truly pleasing combination.
Additionally, HAB is proud to be a sponsor of this year's Taste of the NFL® program. Since 1992, Taste of the NFL® has attracted the country's top chefs and football's greatest talent to raise money in support of food banks throughout the United States with the goal of helping kick hunger. The efforts culminate on the eve of the Big Game at The Party with a Purpose®. HAB will be working with Atlanta-based chef Kevin Rathbun for the philanthropic event. Rathbun, an award-winning and notable American chef, will be featuring a Duck Tostada with Hass Avocados and Pasilla Chile Sauce at the event. Rathbun owns several restaurants in Atlanta, including Rathbun's®, Krog Bar® and Kevin Rathbun Steak®.
"When it comes to Big Game parties, I don't think there is a fruit or vegetable more synonymous with the occasion than avocados," said Rathbun. "The great thing about Hass avocados is they provide an easy and unexpected way to add a rich, creamy flavor to almost any meal. Either as a topping on burgers or sandwiches, in guacamole, or even for dessert, the avocado's versatility is what makes it such a perfect fruit."
Spiced Won Tons with Hass Avocado Dipping Sauce
Yield: 48 won tons
Prep Time: 11 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 Tbsp. olive oil
- 1/2 cup finely diced yellow onion
- 1/4 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. chipotle chile powder
- 1/8 tsp. (or to taste) cayenne pepper
- 1/8 tsp. (or to taste) ground cinnamon
- 1/2 lbs. lean ground beef
- 2/3 cups finely diced red bell pepper
- 1 Tbsp. lime juice
- 1 ripe, fresh Hass avocado, peeled, seeded and finely diced
- 1 (50-count) package won ton wrappers
- 1/4 cup water
- Hass Avocado Dipping Sauce (see make-ahead recipe below)
- Place olive oil in a large skillet over medium high heat. Add onions and cook, stirring often, until softened, about 4 minutes.
- Add cumin, salt, chile powder, cayenne and cinnamon. Stir to combine and let cook for a minute.
- Add ground beef and cook, stirring often, until browned, about 5 minutes.
- Add red peppers and cook for another minute, breaking up bigger pieces of meat with a wooden spoon. Remove from heat.
- Sprinkle lime juice over avocado and add to meat mixture. Stir gently to combine.
- Place equal amounts of meat mixture in the center of each won ton wrapper (about a tsp. each).
- Dip your fingers in water and moisten edges of won ton. Fold won ton over to form a triangle, pressing edges to seal. Repeat with remaining wrappers and meat mixture.
- Place 2 inches of oil in a medium saucepan. Place saucepan over medium heat. Working in batches, carefully put 5 or 6 won tons in oil and cook until golden, about 40 seconds. Turn and cook another 30-40 seconds (if won tons get brown too quickly, lower heat a little bit).
- Remove won tons from oil with a slotted spoon or tongs and let drain on paper towels before serving with Hass Avocado Dipping Sauce.
Hass Avocado Dipping Sauce
- 2 ripe, fresh Hass avocados, peeled and seeded
- 1 cup low fat sour cream
- 2 Tbsp. (or to taste) lime juice
- Zest from 2 limes, optional
- Salt, to taste
- Place avocado, sour cream, lime juice and zest in the work bowl of a food processor and blend until very smooth. Adding salt, to taste.
*Won tons can be cooked the day before and reheated on a sheet pan just before serving. Nutrition Information Per Serving: 1 serving = 4 won tons, Calories 230; Total Fat 12 g (Sat 3 g, Trans 0 g, Poly 1.5 g, Mono 6 g); Cholesterol 20 mg; Sodium 310 mg; Potassium 300 mg; Total Carbohydrates 26 g; Dietary Fiber 1 g; Total Sugars 4 g; Protein 9 g; Vitamin A 440 IU; Vitamin C 21 mg; Calcium 45 mg; Iron 2 mg; Vitamin D 0 IU; Folate 72 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 8%; Vitamin C 35%; Calcium 4%; Iron 10% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly
Tropical Salsa Guacamole
Total Time: 10 minutes
- 1 medium tomato, diced
- 1 jalapeño, finely diced
- 1/2 cup diced pineapple
- 1/2 cup diced mango
- 1/2 cup diced yellow onion
- 1/2 tsp. salt
- 1 ripe, Fresh Hass Avocado, seeded, peeled and diced
- 1 Tbsp. lime juice
- Place tomato, jalapeño, pineapple, mango, onion and salt in a medium bowl, stirring to combine. Add avocado and lime juice and stir gently to combine. Serve immediately or chill.
Serving Suggestion: Serve with pita or tortilla chips or on burgers or grilled chicken.
*If pineapple and mango are unavailable you can use canned pineapple and frozen mango.
Nutrition Information Per Serving: 1 serving = 7/8 cups, Calories 130; Total Fat 7 g (Sat 1 g, Trans 0 g, Poly 1 g, Mono 4.5 g); Cholesterol 0 mg; Sodium 300 mg; Potassium 320 mg; Total Carbohydrates 18 g; Dietary Fiber 4 g; Total Sugars 12 g; Protein 2 g; Vitamin A 286 IU; Vitamin C 22 mg; Calcium 21 mg; Iron 1 mg; Vitamin D 0 IU; Folate 51 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 6%; Vitamin C 35%; Calcium 2%; Iron 4% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
About the Hass Avocado Board
The Hass Avocado Board (HAB) was established in 2002 after approval by producers and importers of Hass avocados in a national referendum. A 12-member Board administers the program. Over 20,000 producers and 100 importers are involved in the HAB, which covers fresh domestic and imported Hass avocados sold in the U.S. market.
*Editor's note: High-resolution images of these recipes available for download at www.avocadocentral.com/media