Delicious & Nutritious Ideas

Home Photos Delicious Contact Us

The Story of the Avocado

The Aztecs prized the pebbly-skinned, pear-shaped fruit called “ahuacate” for its testicle shape and for its reputation as an aphrodisiac.  In the 16th century the Spanish conquistadores fell in love with the unlikely fruit for its buttery and nutty flavor; a staple food of Mexico and Latin America.  Today, we know it as aguacate or avocado.

What make makes this fruit so different from others?  The very reason it is so appealing, it contains no sugar and fruits are supposed to be sweet; it is firm enough to be sliced or diced, yet pliable enough to be mashed into a paste or puree.  There are more than 400 varieties.  However, the distinctive purplish-black and smaller fruit called Hass is the easiest to cultivate and it’s the one that appeals to consumers in the most popular form, guacamole, mashed with salt, lime, garlic, cilantro, jalapeños, and tomatoes, depending on the recipe. The fat in an avocado gets a bad rap. While it does contain saturated fat — a little more than 1 gram per quarter-segment — the fruit is high in fiber, has more potassium than bananas and is loaded with vitamin E. Of all fruits, the avocado is highest in protein.

The natural oils of the fruit are good for your skin and provide a refreshing alternative to over-the-counter facial products. Finally the bonus is the Aztecs' belief...

GUACAMOLE

Guacamole is a dip made from ahuacate "avocados" and it is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good.

Recipe Ingredients:

  • 2 ripe avocados
  • ½ red onion, minced (about 1/2 cup)
  • 1-2 Jalapeño peppers, stems and seeds removed, minced
  • 2 tablespoons cilantro leaves, finely chopped
  • 1 tablespoon of fresh lime or lemon juice
  • ½ teaspoon salt or to taste
  • A dash of freshly grated black pepper
  • ½ chopped tomato

Serve with tortilla chips.

 

Method (serves 2 to 4):

  1. Cut avocados in half. Scoop out avocado including the seed/pit, put in a mixing bowl, and trash the peel.
  2. Using a fork, mash the avocado.
  3. Add the finely chopped onion, tomatoes, cilantro, lime or lemon, salt and pepper and mash some more.
  4. Jalapeño peppers vary individually in their hotness. So, start with a half of one pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
  5. To prevent oxidation, keep the mix covered with plastic wrap and refrigerate until ready.