The Adaptable Avocado: You might be surprised at its many uses
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Now through fall is the California avocado season. Make like Goldilocks when you choose one. Press the skin to determine that it is not too hard, not too soft, but juussst right, the fruit barely resisting a slight pressure of a thumb.
Avocados are super versatile as well as a guilt-free indulgence food. I buy at least two a week. The flesh is green-gold, buttery, silky and delicious. Unfortunately, many women think avocados are "fattening." Truth is, most of the fat is the healthy monounsaturated sort that's found in olive oil, which is why avocados consistently make the top-10 lists of so-called rejuvenating and anti-aging foods.
Cinco de Mayo, the May 5 Mexican Independence Day, provides an opportunity for lots of people to eat avocados, and not just in guacamole.
Avocados from Mexico offers on its website theamazingavocado.com original "outside the guac" recipes, including Chilled Avocado-Tomatillo Soup, Chicken and Avocado Roulades with Tomatillo Salsa, Avocado and Black Bean Salad, Mexican "Sushi," Avocado-Coconut Pie, and Avocado, Coconut and Tequila Cooler.
At CaliforniaAvocado.com, the California Avocado Commission also is providing tons of recipes, spotlighting some from the families that grow avocadoes there, including Serrato Family Grilled Summer Salad with California Avocado and Carleton Family California Avocado Soup.
Unfortunately, too many people don't know what they are or think they're exotic. They're not.
Avocados are hugely adaptable. Most end up in guacamole. Well, there is plenty else to make beyond guac. Here are some easy non-recipes with wide appeal.
• Tortilla soup. Stir avocado cubes, shredded chicken, diced tomato and diced jalapenos into chicken broth and top with tortilla chips. Close enough.
• Pasta dish. Sear shrimp in olive oil with sliced garlic, Spanish smoked paprika and hot pepper flakes and toss with angel hair pasta and cubed avocado.
First Published April 15, 2010 12:00 am
