Avocado is everywhere nowadays.
I must admit that the first time I tried avocado, it tasted like soap.
I’m still not salivating over the taste of avocado, or it’s lack thereof, but I must admit I’m entranced by it. It must be something about how lovely the green, glossy slivers of the fruit (yes, fruit) look sitting atop a delicious meal. Or the fuzzy, oily warmth I feel as it slides down my throat.
Yes, there’s something about avocados that keeps me interested, so that’s why today we’re going to talk about everything avocado.
Let’s start with the basics. Avocados are the fruit of the avocado trees native to Central America and Mexico.
Now I know you think of avocado and think, “OMG IT’S SO HIGH IN FAT!!”- yes, you’re right. It’s higher in fat than most fruits and vegetables, but it’s mostly monounsaturated fat.
In the supermarket, you’ll know if an avocado is ripe by gently squeezing the fruit in your hand. I’m not talking death-grip here. Just a gently squeeze. If it’s ripe, it will be a little bit soft.
When you slice one open, the flesh will be a greenish, Exorcist-rotating-head-spew green or a golden yellowish colour.
If you’ve left it out just a little too long, you’ll know about it. The flesh oxidizes and turns brown quickly after exposure to air. To prevent this, lime or lemon juice can be added to avocados after they are peeled.
Avocado is a great healthier alternative to using margarine or butter spreads on sandwiches. Simply mash it up and spread it over the base of your sandwich.
It’s as the base for yummy Mexican guacamole and as the filling for several kinds of sushi, like California rolls.
In Central America, avocados are served mixed with white rice.
The fruit is also pressed for avocado oil production.
It’s a great base for all the yummy salsas that are all the craze at the moment to serve over your chicken or fish. Dice it up finely with tomato, mango, or whatever else strikes your fancy and add some olive oil, seasoning and lime juice and spoon it over delish grilled chicken breasts or fish fillets.