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Produce Profile by Mark "Guido The Gardner" ® Ferro
California Avacados
By now you've read everything you care to about the "revelation" during the Super Bowl halftime show. Well, almost everything! I'm here to report that the only thing that I exposed during the day was the top of my balding head. I kept on ALL of my clothes from opening kickoff to the final gun. So there.

How about a post-game food review. The Super Bowl is the #1 avocado consumption day. All of that guac, don't you know. Well, the family and I did partake in avocados but just sliced, plain on the side.

Here's what's going on in the avo world currently. At this time of year there are both Chile and California grown fruits available. The Chilean fare has been hanging on the tree for a while, developing the high oil content that gives avocados their rich, creamy texture. Keep in mind that the southern hemisphere is now in their summer. Early August as a frame of reference.

Now the California fruit is a new crop, which for most edibles is a good thing. But not necessarily good for avocados. These Golden State avos have not hung on the tree long enough this season to stoke up their oil content yet. As a result, they are somewhat watery.

Fact is that the traditional avo season for the Hass variety is spring and summer.

Hey, I like to buy local as the next produce guy, but my taste buds give the nod to Chilean avos, at least for now. They are tasting muy bueno. Check the stickers or ask the produce clerk about the country of origin. Here's another one. In preparation for "The Tony Montana Film Festival" to be held this weekend in my living room, I've been looking for Latin/Cuban recipes to serve my fellow film buffs.

For those of you who don't know who Tony Montana is .. Al Pacino played him in the classic Scarface film from twenty years ago. It was "classic" in the sense that the "F" word was whispered, screamed, and screamed in pain, about 4,398 times during the flick.The "Film Festival" will feature myself and a half dozen friends howling at the DVD and reciting famous dialogue such as "Look at chew (you)NOW!" Memorable stuff. it should be entertaining.

Here's one dish that fits into the festivities well. Diced jicama, cubed fresh pineapple mixed with fresh lime juice and chili powder. And no, it is not that hot.

Jicama, that turnip looking veg with a suede coat is Mexican grown and fresh crop. That means that it is juicier than the storage stuff one usually finds. Mild in flavor but crispy in texture, it marries well with sweet pineapple. Fresh lime perks up all flavors and the chili powder is the spicy yin to the pineapple's sweet yang.

Regular potato or tortilla chips will not do for a Cuban-themed get-together. So my guests will enjoy plantain chips along with their foamy adult beverages. First off. Plantains are those big banana-like fruits that you always see in the store and never buy.

High in starch when hard and green, their natural sugars come out when they get soft, black and un eye-appealing. When soft they bake up into a sweet dessert, but I'll need them hard and green.

Peel a green plantain and thinly slice into coins. You can also cut them diagonally like carrots. Soak them in cold water for about a half and hour. Then drain and pat dry. Fry them up in a skillet, drain the fat and serve.

I tell you. If I get more creative between now and then, next week I'll clue you in further. For now, it's adios, "I'll see you at the resurrection!