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Happily, avocado lovers who visit San Diego will find that’s just not true.
Home to 90% of the nation’s crop California is the largest grower of domestic avocados. San Diego County, which produces 60% of all California avocados, is the acknowledged avocado capital of the nation. Avocados are in season here year-round and fans of their creamy, green deliciousness will delight in exploring the region’s bounty.
Locally grown avocados can be found at farmers markets found throughout the county. In April, locals celebrate the festive fruit with fellow fans during the annual Fallbrook Avocado Festival when more than 70,000 avocado aficionados converge for culinary demonstrations, live entertainment and friendly beer gardens. Since the early 1960s, this annual gathering has been one of the biggest events of the year in San Diego’s North County Inland.
The pride of San Diego’s avocado industry can also be found on the menus at some of the region’s best restaurants.
Island Prime on Harbor Island serves up 80-90 pounds of locally grown avocados each week, sourced from local growers like Henry’s Avocados in Escondido. Many of those avocados end up starring in one of Island Prime’s most popular dishes: the Ahi stack that features seared Ahi tuna, jumbo lump crab meat, and of course lots of avocado, finished with sweet chili sauce, caviar and crispy taro chips.
San Diego avocados and fresh tuna are a popular pairing. At Pacifica Del Mar, local avocados turn up in their delightful Ahi tuna tartar alongside cucumber, mango, sesame crackers and wasabi crème fraiche. BiCE Ristorante in San Diego downtown's Gaslamp Quarter features locally grown avocados in their trio of tartars that include Ahi tuna and avocado, salmon with chives and sea bass flavored with citrus. At Peohe's on San Diego Bay in Coronado, they switch it up by forgoing tuna altogether and focusing on jumbo lump crabmeat tossed in remoulade and layered over local avocado and mango.
Of course, salads are a natural showcase for the avocado’s cool, refreshing deliciousness. At Soleil @K in downtown’s Gaslamp Quarter, you can sample local avocados in a Caribbean-inspired composition featuring teriyaki chicken, baby mixed greens, macadamia nut dressing, local berries, diced papaya and mango.
Another option is to go the classic route with a cool avocado dip. Guacamole is naturally the signature starring role for avocados. You’ll find delectable interpretations on menus throughout San Diego and, without a doubt, it’s worth sampling them. Savvy travelers should also save room for a stop at Bandar Restaurant in the Gaslamp Quarter. Here, Persian cuisine takes center stage, and they source locally grown avocados at farmers markets to incorporate them into a unique avocado hummus.
And of course you’ll find no shortage of sliced avocados or guacamole in San Diego’s many wonderful Cali Baja and Mexican restaurants around town.
No matter if you favor them sliced on a salad, mashed into a spicy guacamole or layered with succulent seafood, avocados are one of nature’s most delightful taste treats. Luckily, lovers of the creamy green fruit will find themselves in avocado heaven when they visit San Diego.
Book a trip today and savor all the ways you can enjoy avocado!
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