How To Serve an Avocado
I chose Marjorie’s question for this week’s Foodies Ask because I just got back from Mexico where I had the most delicious and perfectly ripe avocados. More on Mexico, tequila and yummy street food over the next week but for now Marjorie writes me…
“Hi, I would like to know how do you prepare Avocados. We were at our local supermarket and on the shelf was a package. When putting away the groceries we thought it was some kind of fruit, turned out to be avocados instead…I have no recipe books telling how to prepare this vegetable and would like to know what to do with it. Marjorie”
An avocado is technically a fruit, but it is used more like a vegetable. Avocados are eaten raw and are delicious in salads or on a sandwich or in their most popular form as guacamole with tortilla chips. You can also use them in shakes – their creamy texture makes a smooth and luscious drink.
Avocados need to be ripe before you eat them. They are usually picked unripe and left to ripen off of the tree. You want an avocado to give slightly when you press on the flesh – that’s when you know it’s ready to eat. If your avocado is hard when you press on it, place it in a paper bag for a couple of days until it ripens. Don’t buy overly soft avocados, they will be mushy and brown on the inside and not very delicious. Buyer beware – an avocado will go from perfectly ripe to mushy in short order so eat it when it’s ready!
Here’s a video that will show you how to cut one open and remove the pit.
Here are some links to recipes that you might like to try:
Orange and Avocado Salad
Shrimp and Scallop Salad in Avocado Cups
Avocado Chicken Salad
Layered Guacamole
My favourite way to eat an avocado is to put some lemon juice, salt and pepper on it. Delicious and quick!
I freeze any avacados if they are getting too ripe. Then when I need one I just take it out of the freezer and microwave it for 30 seconds and its great for guacamoel or on a sandwhich as a spread.
Holly
I spent 3 weeks in Chile, where we ate avacados almost daily! We scooped out the flesh, mashed it with fresh lemon juice, and spread it on hearty bread. Delectable!!
I will sometimes (with guilt because it isn’t diet-friendly) just cut it in half, remove the pit and spoon it out after sprinkling lightly with salt. Delicious! Tip: In a salad, add at the last minute because it will turn brown. If half is saved, keep pit in and wrap. Something in the pit delays the browning of the cut avocado.
I love them cut in half and drizzled with olive oil and vinegar. As well mashed with a bit of cottage cheese and feta. Yummy
I love to mash up avocado with banana…YUM.
My favourite recipe for avocado is an old Canadian Living recipe – basically guacamoel spread on top of a whole wheat pita, topped with alfafa sprouts, sliced tomatoes, and grated monterey jack cheese. Bake in 400 degree oven for 5 – 7 minutes.
I just checked the date on this Avocado Melts recipe from my well worn Rush hour Cookbook Special 1984 – likely older than you Christine.
But, this recipe is still great!