Avocados

Naturipe avocados are grown year-round from multiple countries, including Mexico, Colombia, Peru, and Chile. Naturipe Farms offers both conventional and organic avocados and has facilities throughout the US to tailor programs to meet your bagging, packaging, and ripening needs.

Naturipe Farms is a frontrunner in food safety and prioritizes exceptional service on every level.

HOW TO SELECT, STORE, & HANDLE

Avocado ripeness is not always indicated by the fruit’s color. To determine ripeness, place avocado in the palm of your hand and gently squeeze. Refrain from applying pressure with your fingertips as this can cause bruising. If the avocado gives to firm gentle pressure, then it is ripe and ready to eat.

If you follow these steps and the avocado does not give to gentle pressure, it is considered “firm” and will ripen in a couple of days.

To slow down the ripening process, place ripe avocados in the refrigerator.

If you have half an avocado left over, keep the pit attached to that side, seal in an airtight container, and store in the refrigerator until later use.

Avocado Harvesting Process

Look for Our Label

To ensure year-round availability, Naturipe’s fresh avocados are farmed in the most optimal growing regions throughout North and South America.

Naturipe offers USDA Certified organic avocados sourced from our grower’s farms in North America. Look for our bright green label in your local grocery or natural food specialty store.

Naturipe Year-Round

CRANBERRIES REIMAGINED!

The Cranberry Cookbook

In this free, downloadable cranberry cookbook, go beyond the classic holiday side and discover delicious, wholesome meals that feature Naturipe® Cranberries, the tasty, tart superfruit!


INSTRUCTIONS

1. On a large serving platter layer slices of tomato, larger basil leaves, mozzarella slices and avocado slices, repeating the layers fanning them out slightly on the plate until you’ve used all of the mozzarella, tomato and avocado.

2. Drizzle with extra virgin olive oil and sprinkle with freshly cracked black pepper and sea salt.

3. Finish the salad by garnishing with a few small basil leaves and serve.