Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. The fruit is not sweet, but distinctly and subtly flavoured, with smooth texture.
Avocado is has several B vitamins and vitamin K, with good content of vitamin C, vitamin E and potassium and also phytosterols and carotenoids. About 75% of an avocado's energy comes from fat, most of which is monounsaturated fat as oleic acid. Other predominant fats include palmitic acid and linoleic acid. The saturated fat content amounts to 14% of the total fat.
As high avocado intake, has in one study shown lower blood cholesterol levels in the tested patients I am trying to add avocado to our diet.
So let us begin with …
How do I choose an avocado?
A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed.
Want to get to the flesh of the avocado you brought wait …
A cut avocado browns fast, this is called enzymatic browning, exposure to air causes this to prevent this, lime or lemon juice can be added to avocados after peeling.
What can I make with avocado?
Avocado can be used in savoury and sweet preparations.
Generally, avocado is served raw, thought some can be cooked for a short time without becoming bitter. The flesh of some avocados may be rendered inedible by heat; prolonged cooking induces this chemical reaction in all cultivars.
Avocado is popular in vegetarian cuisine as a substitute for meats in sandwiches and salads because of its high fat content.
In Spanish-speaking countries such as Chile, Mexico, or Argentina avocado is used as the base for the Mexican dip known as guacamole, as well as a spread on corn tortillas or toast, served with spices.
Avocados are also used to make salads, fillings in sandwiches, sushi, on toast, or with chicken or served mixed with white rice, in soups, salads, or on the side of chicken and meat.
Avocados in savoury dishes, often seen as exotic, are a relative novelty in Portuguese-speaking countries, such as Brazil, where the traditional preparation is mashed with sugar and lime, and eaten as a dessert or snack.
However the commonest way to serve avocado is in shakes. In different countries avocados milkshakes are topped and sweetened differently. The additions vary from milk, ice cream, flavoured water, chocolate syrup, treacle.
In Ethiopia, avocados are made into juice by mixing them with sugar and milk or water, usually served with Vimto and a slice of lemon. It is also common to serve layered multiple fruit juices in a glass (locally called Spris) made of avocados, mangoes, bananas, guavas, and papayas. Sounds interesting….
Today I made guacamole saved a medium slice and made a shake out of my avocado. Let meet the shake first.In the past I have made Guasacaca here.
- 2 cup milk, chilled
- 1 slice of avocado
- 5 tblspn sugar
- 1tsp vanilla extract
- Since I want to make a shake with milk lemon is a no-no.
- To prevent browning of the avocado what I did was added a cup of milk to my slice of avocado and blitzed it.
- Then added all the other cup of milk (so that I could adjust the consistency of the shake), sugar and vanilla essence.
- Serve chilled.
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