I can remember a time when I thought avocado was a color, but I didn’t know why it was called that (I bought sink mats and a dish drain in avocado green). Times have changed so much that even if a person lives in a cold climate they probably have a grocery store that supplies them with avocados. Otherwise, I assure you, there would not be a Mexican restaurant (guacamole) in Hayward, Wisconsin.
Avocados grow on trees, big ones. You get a clue about this when you find a big, big seed inside your avocado. A common science experiment in grade school is suspending an avocado seed over a glass of water (use toothpicks) and watching it split and start to grow. You will get a tree but it probably won’t have any avocados on it, ever. Most fruiting trees come from grafted plants.
If you love to eat Mexican food, you have eaten avocados. They call it guacamole and it’s wonderful. The ingredients are simple and you can mix up a batch in 10 minutes. Click here for a great recipe.
Mexico has the right climate for growing avocados, tropical or subtropical. South Florida is good too. My brother in the Miami area shared a whole grocery bag full of avocados with us this year. Mmm, buttery goodness, and yes, they are high in fat, but it’s the good kind of fat. The mono saturated fat in avocados can help with the absorption of fat soluble vitamins A, D, E, and K. They are cholesterol free, and can actually help reduce cholesterol.
Avocados are nutrient dense, containing nearly 20 different vitamins and antioxidants. They contribute fiber, folate, lutein, vitamins K, C, B6 and E, and magnesium.
Just when I thought I had put enough into this avocado post I came upon a video which I simply could not ignore. I have not tried this recipe yet but it makes sense to me that a high fat fruit like avocado might make a good ingredient for ice cream. (Cream is a fat, you know) This is a non-dairy frozen dessert made of only three ingredients; coconut milk, avocado and agave nectar for sweetener. Avocado ice cream, I can’t wait to test this one!
One reason I love avocados is that they make a simple no cook meal for me. Just cut one in half, add a little salt and pepper and eat. It even comes with its own bowl, the shell. And they are very pretty inside. That’s why avocado green is still a color, just sayin’…
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