Avocados are amazing little gems.   They are actually fruit.  Most of us would consider them a vegetable.   They are high in protein, vitamin E, potassium, fiber, and healthy fats.  The avocado fats are monounsaturated fats, cholesterol free,  similar to the goodness of olive oil and nuts.  This fat is called oleic acid.

In North America we mostly have access to Hass avocados but there are many different varieties.    The fruit is pear shaped and has a dark green (unripe) to dark black (ripe) skin.  Quite often you will find the avocado in the market is sold green and hard because the fruit ripens lovely at room temperature so when you get your avocado home from the market it will soften up on your counter.  If you don’t want to use your avocado right away but it is ripe, store it in the refrigerator and it will keep for approximately one week. 

Some of the wonderful ways to use avocados are:

–   Used as a spread on whole grain bread or toast alone or with sliced tomatoes, sprouts, cucumber and other favourite raw veggies to make a most delicious sandwich

–  Add to salsa or make a quacamole

–  Mash up as a very nutritious baby food

–  Top your salad with avacodo wedges.  Yummy!

–  Top your favourite gazpacho recipe with chunks of avocado

–  Blend into your smoothie for added nutrition

–  Use instead of mayo in some recipes.

Avocado is generally eaten raw.  It is not something to cook with. 

My hubby and I love avocados on salads.  They are so smooth and creamy in taste and texture.

A couple of our favourite ways that we enjoy them is sliced on a plate with heirloom tomato slices, fresh cilantro, a drizzle of good balsamic vinegar and a sprinkle of sea salt.  Delicious.

I sometimes slice the avocado in half, remove the big pit.  Then I fill the little cavity of the fruit with black olive tapenade.  That is a really good combo.

Experiment with the nutritious fruit.  Enjoy.




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