I love avocados. The Hass ones are really the best, and like pears, the optimum ripeness time frame is often 30 seconds. It is the most cultivated type of avocado in California, and New Zealand.
Avocados are great sources of Potassium, Magnesium, Vitamins C and E. When you open an avocado you’ll notice the lovely flesh slightly yellow in the centre, turning darker green towards the skin. This dark green flesh is high in carotenoids.
Carotenoids are antioxidants that scientists have used to successfully fight cancer in a laboratory. We don’t know yet whether actually eating an avocado would reap any similar benefits. Also your body’s ability to absorb carotenoids depends in part on the presence of dietary fat, like the loads of healthy mono-unsaturated fats in avocados. So I’m willing to take the chance on this.
One of the issues facing cultivation of avocados at the moment is a fungus called laurel wilt, spread by a little bug called the ambrosia bug. (Have a search under the #savetheguac). Avocado tress are related to laurel, and once infected the tree can die in as little as six weeks. The fight against this fungus has been taken to a new level with drones and sniffer dogs being used to identify trees that appear outwardly asymptomatic. So enjoy them while you can.
One of our favourite starters using avocado is simply to melt some butter and add some crushed garlic to this, then split an avocado, remove the stone, pour some of the melted garlicky butter, add grated cheese and freshly ground black pepper. Voilà.
What’s your favourite avocado recipe? Sushi? Guacamole? Or just eaten with some black pepper and a spoon?