The giant seed in the middle can be removed with a spoon or the traditional way is to hit a knife into the seed and turn it sideways. The seed will pop out. Avocado on toast is a popular snack that can be eaten at any time of the day.
If you pay a visit to the popular supermarkets in the city, you will see the fresh produce section containing a large amount of the not-so-familiar green oblong-shaped fruit. In South India, it is usually referred to as the 'butter fruit' whilst elsewhere in the world it is known as the Avocado.
The name 'butter fruit' is not without its reasons. When ripe, the inside flesh turns to a smooth buttery consistency which renders it almost like a luscious spread for toast, crackers etc. The richness in taste too bears a similarity to butter because avocados are rich in heart-healthy fats and most of it comes from the oleic acid, which is a mono unsaturated fatty acid (good for health) They come loaded with potassium and fibre, and are highly nutritious.
Now, you may wonder, when we constantly stress on eating seasonal and local foods, why talk about an ingredient that is commonly found in the South American diet, which is foreign. The reason for that is that in reality avocados grow in the mountains situated close to our city. Many of our friends have avocado trees in their estates both in Kodaikanal as well as in the Nilgiris. Most of the avocados grown in India are sent for export. And moreover , we even have our own native variety. I also know of people who have successfully managed to nurture avocado saplings right here in Coimbatore. My home this week has an excess of avocados both from Coimbatore and those that my uncle brought for us from the hills. The head is swimming with avocado recipes!
So as long as we are not adding to the carbon foot print and the food that we consume grows in the same bacterial environment as the one we live in, it can be classified as a local ingredient. Who is to say that the tribals did not include the avocado in their diet? Maybe, it just never made its way into urban lifestyles.
The avocado has been a favoured ingredient with my family for many years. This must be eaten fresh and tastes best when eaten raw, although a light grilling is also quite delicious. While the most popular variety is the Haas Avocado with it’s bumpy exterior and conical shape, there are also ones that are round and have varying shades from green to brown and purplish black.
The best way to determine if the fruit is ripe is to gently press on the sides. If it yields and is soft, it can be eaten the same day or the next day. Fruit which is very hard will take about 3 to 4 days to ripen but must be watched carefully or they tend to rot.
One of the easiest dips to make at home is the Mexican guacamole, pronounced (gu-wack-a-mo-lee). It is fun to whip this up with kids. One hears of people adding a whole bunch of ingredients to it but an authentic guacamole does not contain tomatoes. It is made by mashing a ripe avocado with natural salt, lemon juice and then mixing it with finely chopped onion, green chillies and coriander leaves. The resultant bright green mash is simply delicious, most refreshing and very healthy. It can be eaten with baked tortilla crisps or toast, or is also a great add-on to boiled or poached eggs. An avocado once open, tends to turn colour very quickly. So, it must be mixed with lime juice immediately. One can change the ratio of lime, chillies and salt to suit individual taste buds.
Owing to its satiny texture and base flavour, avocados are also a great addition in desserts. Make a yummy chocolate mousse by blending frozen bananas, avocado and cocoa. To cut open an avocado, simply run the knife from the top, all the way around, on the side of the fruit. The skin is thin and there is no need to go too deep. Once the cut is made, just hold the two halves and twist gently in the opposite direction. It will come apart easily.
The giant seed in the middle can be removed with a spoon or the traditional way is to hit a knife into the seed and turn it sideways. The seed will pop out. Avocado on toast is a popular snack that can be eaten at any time of the day. Powder in the blender (mixie jar). Children will never know the difference. Avocado pulp with lemon juice and natural sugar can be frozen in molds to make popsicles. Ice-cream enthusiasts churn out a delicious avocado ice cream using their own ice cream makers at home.
The avocado is such a versatile ingredient that it would be a shame not to take advantage when it is currently available in the market. And one does not need to buy a large quantity. Just two avocados make a large helping of guacamole for four people. If avocados turn overripe, instead of throwing it away, make a nutrient rich mask for the face or hair. The health benefits are immense either way. (Vitamins K,C,B5,B6,E Folate and Potassium)
Avocados in cold soups, smoothies,salads etc make the final dish wholesome and filling. We even love it for breakfast , for it gives us a fabulous start to the day!
NOTE
To cut open an Avocado, simply run the knife from the top, all the way around on the side of the fruit. The skin is thin and there is no need to go too deep. Once the cut is made, hold the two halves and twist gently in the opposite direction. It will come apart easily.
The giant seed in the middle can be removed with a spoon or the traditional way is to hit a knife into the seed and turn it sideways. The seed will pop out. Avocado on toast is a popular snack that can be eaten at any time of the day.