Frank Deis wrote:It's true that the mangoes appear and disappear from the stores -- but I get good avocados pretty much year round. I suppose you have higher standards than I do but if it's ripe, I'm gonna like it, even if the flavor is mild. I don't buy grapefruit that often, my meds don't like grapefruit, and I guess I haven't noticed that it's seasonal. When would you say those 3 seasons are, I'm serious about asking, I would like to know. I do know that sometimes grapefruits are so ripe and sweet that you can eat 'em like an orange, but mostly they are pretty harsh which probably means unripe, out of season.
Citrus is Dec-March, with the peak in Jan-Feb, at least in my east coast shopping. Depending where you are and what their source is, you might get decent variants of citrus in April, but I'm usually not impressed and grapefruit tends to peter out earlier than other variants, at least in my experience.
I know there are all sorts of varieties of avocado that ripen throughout the year, but prime time for Hass (which dominates US stores) is summer, and in my experience although decent specimens may show up in late April/early May, they really start rockin' in June July August.
And then the champagne mangos seem best in April and May. So I guess you might get a peak version of that salad in late March early April, but there are tradeoffs. Still, those tradeoffs are not necessarily bad if it works with the dish. And it is an interesting idea I had not thought of.