Did you know that there's an avocado called Bacon, and it has nothing to do with bacon?

The name is misleading at first glance. The Bacon avocado has nothing to do with meat, nor with that idea of ​​an American brunch. The name simply comes from James Bacon, the Californian farmer who, in the 1950s, crossed different varieties of avocado to create a fruit more resistant to cold weather. The result was an avocado with a smooth skin, always green, with a creamy texture and mild flavor, ideal for the colder months.

In Portugal, bacon finds perfect conditions in the south of the country and appears mainly in winter. It's a variety that naturally fits the logic of consuming seasonal foods: it ripens at the right time, arrives fresher, and travels fewer kilometers to reach your kitchen. Since the rind doesn't change color when the fruit is ripe, touch is your best ally. If it yields slightly near the peduncle (the top part where it was attached to the branch), it's ready to use.

One of the reasons why many people end up liking this variety so much is its predictability. It ripens more steadily, oxidizes more slowly, and is easier to preserve without surprises. When you only need half, a few drops of lime and a tightly sealed jar are enough to keep the surface green for longer. If you realize you won't be using it in the next few days, you can crush it with a little lime and freeze it in small portions.

And since this variety shines through its simplicity, we've put together some ideas so you don't waste even a single bit of avocado.

• Freezer base cream
  Mash the avocado with a little lime and store small portions in the freezer. It's perfect for sauces, wraps, pasta, or smoothies. Bacon Avocado freezes surprisingly well when it comes pre-mashed.
  
  

• Avocado cubes for smoothies
  He cuts the avocado into pieces, lightly coats them with lemon juice, and freezes them on a baking sheet. Then he breaks the cubes apart and stores them in a bag. They're great for adding creaminess to smoothies without using yogurt.
  
  

• Avocado "butter" for spreading
  Mash the pulp with olive oil and a pinch of salt until soft enough to spread. Store in the refrigerator in a small container, covered with plastic wrap pressed against the surface. It lasts longer than sliced ​​avocado and is the best way to use nearly ripe bacon.
  
  

• Quick sauce for pasta
  Mix the avocado pulp with a little pasta cooking water, olive oil, and herbs. You'll get a creamy sauce, without using cream, and it's excellent for using up avocado that's about to go bad.
  
  

• Avocado ready for tacos and wraps
  Mash an avocado with lime and store in small, tightly sealed jars. They last longer, don't oxidize as quickly, and work as a topping for practically anything.
  
  

• Ripe avocado as the base for a healthy brownie.
  When the avocado is very soft, it can be used in sweet recipes such as brownies, moist cakes, or even pancakes. The natural fat in bacon replaces some of the butter.

With the FAO reminding us that a third of the food produced in the world ends up being discarded, choosing seasonal products that ripen predictably is a simple way to counteract this trend. The Bacon avocado is exactly that: a winter fruit, stable, tasty, and that many people are still unaware of, but is well worth discovering.