Hunts point market

How To Select The Perfect Avocado

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Summer is the best time for a very popular super-food: avocado. Avocado is delicious on toast, in a salad, on a burger, in a smoothie and of course in guacamole. As delicious as avocados can be, they can also be very temperamental, sometimes only staying fresh for a day or two. The best way to ensure you will enjoy fresh, delicious fruits and vegetables all summer long is to get your produce from a trusted source. E. Armata Inc. is a family run fruit and produce wholesaler in Hunts Point Market committed to providing the best quality products available to all of their customers.

How to pick the perfect avocado

It can be difficult to tell when an avocado is ready to eat. One reason for that is because avocados do not ripen until they are harvested. If you are shopping a few days in advance, buying an avocado that is not yet ripe is your best bet. There are two main factors that determine the ripeness of an avocado:

  • Color – darker avocados are usually riper than lighter green avocados.
  • Pressure – gently squeezing an avocado can tell you if it is ready to eat. If the avocado does not give at all it may not be ripe yet. If it feels mushy or soft, it may be overripe. A perfectly ripe avocado will give a little bit when squeezed, but not change shape.

Once you get home

If you are not planning on eating your avocado immediately, there are some ways to slow down the ripening process so that your avocados won’t go bad before you get to eat them. In warm weather, avocados will ripen even faster than usual. However, do not store them in the fridge unless they are cut. Squirt some lime or lemon juice and cover with plastic wrap to prolong its freshness.

Apart from being delicious, avocados have numerous health benefits. Avocados contain more potassium than bananas, they are high in fiber and antioxidants, and may even help prevent cancer. Avocados, like all produce are best fresh. Now more than ever it is important to be sure you are getting the freshest produce available for your restaurant or store. E. Armata, Inc. is a 4th generation wholesaler in the Hunts Point Market, New York. Working directly with grower/ shippers guarantees the best quality products on the market. Call us today at (718-991-5600) to learn more.

Hunts point market

Eggplant Wraps

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These eggplant wraps are nutritious and delicious. It can also be made on a barbecue.

Total Prep and Time: 45 minutes. Serves 8 people.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon dried mixed herbs, as desired
  • 2 large eggplants, cut lengthwise into eighths, for 16 total slices
  • 1 pound spinach
  • 16  tomato halves packed in olive oil
  • 3 tablespoons raw pine nuts, toasted in a dry skillet
  • 5 ounces aged Cheddar, cut into 16 slices
  • Sea salt and ground black pepper

Directions

  1. Heat oven to 350 degrees Fahrenheit. In a mixing bowl, combine oil and herbs. Delicately baste each eggplant piece on both sides with herbed oil.
  2. Place a  skillet over med-high heat. When pan begins to get hot, arrange slices of eggplant in a single layer. Fry until golden brown and softened, recommended 3 minutes per side. Move cooked eggplant to a plate, and repeat with each slice.
  3. Rinse spinach in cool water, then move the leaves in a dry saucepan. Cover pan and cook over medium heat until wilted, estimated 3 minutes. Then drain.
  4. Begin wraps by taking a sliver of eggplant and placing a tablespoon of spinach on one side. Top spinach with a tomato half, a few pine nuts and a slice of Cheddar. Fold the eggplant in half so that filling is covered. Place on a large nonstick baking sheet. Repeat to make all wraps, placed side by side. Season to taste. Bake until cheese has melted, about 15 minutes. Serve hot.
Hunts point market

Zucchini Herb Casserole

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This vegetarian side dish is perfect for any party or dinner.

Total Prep and Cook Time: 60 Minutes. Serves Six.

Ingredients

  • 1/3 cup white rice
  • 2/3 cup water
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds zucchini, sliced into cubes
  • 1 cup sliced green onions
  • 1 clove garlic, minced
  • 1 1/4 teaspoons of garlic salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups sliced tomatoes
  • 2 cups shredded sharp Cheddar cheese

Directions

  1. Combine the rice and water in a saucepan. Bring the mix to a boil, then decrease heat to low, place a cover on top and let simmer 20 minutes, or until rice is cooked tender.
  2. Preheat oven to 350 degrees Fahrenheit. Lightly grease a shallow deep glass dish.
  3. Heat the oil in a skillet over moderate heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Dress with garlic salt, basil, paprika, and oregano. Add in the rice, tomatoes, and 1 cup of cheddar cheese. Continue to cook and stir until heated consistently. Transfer to the arranged glass dish. Top the dish with the remaining cheddar cheese.
  4. Bake for 20 minutes, or until cheese begins to bubble or soften.