Avocado Pears - Fruit or Veg?
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The Avo Experience!
We're in Mid-July here in the southern hemisphere. It's mid-winter and although it hasn't been the kind of winter one would experience in some regions of the northern hemisphere, we have experienced some "more than mild" spells i.e. it's been seriously bitter on some evenings, temperatures dropping to below zero.
I used to think that avocado pears were a summer crop, but looking at the enormous avocado pear laden trees in the beautiful garden of the wet-house I think I was horribly wrong in my previous assumption, or that because our winters are so mild, some days even hot, this crop can flourish throughout the year.
The first week of July brought some heavy snowfalls to the nearby mountainous areas of the Drakensberg, and some chilly and brutal winds coming off of the mountains. These winds caused a few of the larger heavy branches of the trees to break, depositing beautiful large avocado pears all over a large section of the garden.
Now some people don't love avo's - I am not one of them. I LOVE AVO'S! I can eat them by themselves, just with salt, pepper and vinegar. Or I can mix it all up into a slushy mushy concoction, adding shredded lettuce, onions and a dash of this or that, and spread my mush onto hot toast. So I ventured out into the garden with Craig and Aiden and started collecting the fruit, that if left, would simply rot into the ground. Now would be a good time to mention that one avocado pear sells for as much as R5,00 in the supermarkets. Equate that back to US$ it would be about 80 cents per avo. That's a lot!
Anyway, off we go, scoop up avo's, hundreds of them, and carry the bags and boxes into the house where I decide that even I cannot eat that amount and so start making parcels to distribute to family and friends.
Here's a picture of some of the beautiful varieties we have in the garden, and which now await addition to some yummy feast!
Yummmmmmmmmmy! Avo's...
Avocado Fast Facts
The word 'avocado' comes from the Mexican Spanish aguacate which in turn comes from the Nahuatl word ahuácatl (scrotum, a reference to the shape of the fruit)
The fruit is sometimes called an avocado pear or alligator pear (due to its shape and the rough green skin of some cultivars)
The tree grows to 20 m (69 ft)
An average avocado tree produces about 500 avocados annually.
The avocado is a climacteric fruit (the banana is another), which means it matures on the tree, but ripens off the tree.
About 59,000 acres (24,000 hectares) - some 95% of United States avocado production - is located in Southern California
While almost 500 cultivars are grown, the Hass avocado is today the most common.
The fruit of horticultural cultivars has a markedly higher fat content than most other fruit, mostly monounsaturated fat, and as such serves as an important staple in the diet of various groups where access to other fatty foods (high-fat meats and fish, dairy, etc.) is limited.
It is used in both savory and sweet dishes, though in many countries not for both.
The avocado is very popular in vegetarian cuisine, as substitute for meats in sandwiches and salads because of its high fat content.
First up....
NOT Sweet, but fatty~!!
Avo, which is a fruit and not a vegetable, is not sweet, but fatty, and of smooth, almost creamy texture. It is used in both savory and sweet dishes, though in many countries not for both. The avocado is very popular in vegetarian cuisine, as substitute for meats in sandwiches and salads because of its high fat content.
Generally, avocado is served raw, though some cultivars, including the common Hass, can be cooked for a short time without becoming bitter. Caution should be used when cooking with untested cultivars; the flesh of some avocados may be rendered inedible by heat. Prolonged cooking induces this chemical reaction in all cultivars.
It 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.
In the Philippines, Brazil, Indonesia, Vietnam, and south India (especially the coastal Kerala and Karnataka region), avocados are frequently used for milkshakes and occasionally added to ice cream and other desserts. In Brazil, Vietnam, the Philippines and Indonesia, a dessert drink is made with sugar, milk or water, and pureed avocado. Chocolate syrup is sometimes added.
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 very common to serve layered multiple fruit juices in a glass (locally called spreece) made of avocados, mangoes, bananas, guavas and papayas. Avocados are also used to make salads.
Avocados in savory 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. This contrasts with Spanish speaking countries, such as Mexico or Argentina, where the opposite is true and sweet preparations are often unheard of.
In Australia and New Zealand, it is commonly served in sandwiches, on toast, or with chicken. In Ghana, it is often eaten alone in sliced bread as a sandwich. In Sri Lanka, well ripened flesh, thoroughly mashed with sugar and milk, or treacle (a syrup made from the nectar of a particular palm flower) was once a popular dessert.
In Mexico and Central America, avocados are served mixed with white rice, in soups, salads, or on the side of chicken and meat. In Peru, they are consumed with tequeños as mayonnaise, served as a side dish with parrillas, used in salads and sandwiches, or as a whole dish when filled with tuna, shrimp, or chicken. In Chile, it is used as a puree with chicken, hamburgers, and hot dogs; and in slices for celery or lettuce salads. The Chilean version of Caesar salad contains large slices of mature avocado. In Kenya, the avocado is often eaten as a fruit, and is eaten alone, or mixed with other fruits in a fruit salad, or as part of a vegetable salad. In Iran, it is used as a rejuvenating facial cream.
A puree of the fruit was used to thicken and flavor the liqueur Advocaat in its original recipe, made by the Dutch population of Suriname and Recife, with the name deriving from the same source.
Avocado slices are frequently added to hamburgers, tortas, hot dogs, and carne asada. Avocado can be combined with eggs (in scrambled eggs, tortillas or omelets), and is a key ingredient in California rolls and other makizushi ("maki", or rolled sushi).
In southern Africa, Avocado Ritz is a common dish.
In the United Kingdom, the avocado became widely available in the 1960s when it was introduced by Marks and Spencer under the name 'avocado pear'. However, many customers tried to use it as a dessert ingredient like other pears (e.g. with custard), and complained to the store that it was inedible. As a result, Marks and Spencer dropped the word 'pear' and labelled it simply 'avocado'.
Did You Know?
The avocado may be an example of an 'evolutionary anachronism', a fruit adapted for ecological relationship with now-extinct large mammals (such as the giant ground sloth or the Gomphothere).
Avos Avos all around (^_^)
Stuffed Avocado Pears
Ingredients
1 - 2 cups left over chicken or turkey
2 hard boiled eggs (chopped)
1/4 small sweet bell pepper (chopped)
2 tbsp mayonnaise 30 ml
1 stick celery (chopped)
1 medium onion (grated)
2 large avocado pears
1 tbsp lime juice 15 ml
Directions
Shred, cut or dice chicken.
Mix with eggs, celery, sweet pepper, mayonnaise and onion.
Wash and cut avocado in half (length-wise).
Remove seeds.
Fill avocado with chicken filling.
Serve on a bed of lettuce and sliced tomatoes.
Yum yum! Avo Cookery Books
Cashew Chicken and Avocado Wraps
Description
1 1/2 Pounds deli-roasted Chicken
1/3 Cups reduced-fat Mayonnaise
1/2 Cup chopped fresh basil
2 Tbsp lime juice
1 tsp chile-garlic paste
4 (10-inch) flour tortillas
2 California avocados, peeled and sliced
1/2 Cup chopped cashews
4 lettuce leaves
Directions
Remove bones from Chicken, and coarsely chop meat
Stir together Mayonnaise and next 3 ingredients until blended; stir in Chicken.
Place Chicken mixture evenly down center of each tortilla; top evenly with avocado slices, cashews, and lettuce. Roll up, and wrap individually in plastic wrap. Chill 30 minutes or up to 2 hours.
So many to choose from!
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Avocado Pear Mousse
Description
This is a quick, easy, light, luscious dessert that is always a hit. Friends are always surprised to find out that the "secret" ingredient is avocado. The California avocado adds a depth of flavor that can not be replicated. This is a great last minute or after work guests dessert. Enjoy!
Ingredients
2 very ripe California avocado - peeled, seeded and chopped
2 very ripe pears - peeled, cored and chopped
2 tbsp lime juice
2 tbsp orange juice
2 tbsp dark rum
1/2 cup macadamia nuts
1 pinch cardamon
Directions
Place all ingredients into a blender or food processor.
Puree for about 1 minute or until smooth.
Pour into individual parfaits.
Chill for at least one hour.
Blackened Shrimp with Avocado Mango Salsa in Lettuce Wraps
Ingredients
20 butter lettuce leaves, large or medum
Blackened Shrimp, chilled - Recipe below
avocado mango Salsa - Recipe below
Remoulade Sauce - Recipe below
Directions
METHOD
Place one butter lettuce leaf on platter.
Place 2 Blackened Shrimp on left side of lettuce.
Place 1 tablespoon avocado mango Salsa on right side of Shrimp.
dab 1 teaspoon Remoulade Sauce on front center of lettuce, slightly overlapping Shrimp and salsa.
Blackened Shrimp
Toss 40 (1-1/4 pounds) raw Shrimp (31-35 count, peeled, deveined and tail off) together with 1-1/2 tablespoons canola oil, 3 teaspoons K Paul's Blackened Steak Magic and 1 teaspoon paprika. Grill until just cooked. Spread in a single layer and chill immediately. Cover and refrigerate until service.
avocado mango Salsa
Mix together 1/2 ounce orange juice, 1/2 ounce lime juice, 2 tablespoons honey and 1/2 teaspoon Tabasco sauce. Add 1 (8 ounces) California avocado cut into 1/2-inch dice, 5 ounces fresh mango cut into 1/2-inch dice, 3 tablespoons diced red onion and 2 tablespoons coarsely chopped cilantro. Cover and refrigerate until service. Yield: 1-1/4 Cups.
Remoulade Sauce
Wisk together 1-1/2 cups Mayonnaise, 1/8 teaspoon ground dry mustard powder, 4 teaspoons Dijon mustard, 1 tablespoon whole grain mustard, 2 teaspoons cider vinegar, 1 tablespoon Tabasco sauce, 4 teaspoons finely chopped capers, 2 tablespoons freshly chopped parsley, 2 tablespoons minced red onion, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Cover and refrigerate. When ready for service, place in squeeze bottle with hole cut to size. Yield: 2 Cups.
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African Fruit Salad
Description
This salad or comparable greens and fruit combinations are served in all parts of Africa. The salad is ideal for a group of women on any occasion and men also appreciate it on a hot day. It is especially appropriate for a weekend or outdoor luncheon.
Ingredients
2 quarts raw spinach
2 quarts romaine lettuce
1 quart chicory
1 quart lettuce
fresh pineapple cut in fingers, about 3 per bowl
fresh mango in strips, about 2-3 per bowl
avocado, dipped in lemon juice and cut in strips
fresh coconut, cut in thin slices
oranges (California type), thinly sliced with skins left on
bananas, cut in chunks
mayonnaise
chopped peanuts (or coconut)
1 pint-basket strawberries or any berries in season.
Lime Dressing
4 limes
1 quart mayonnaise.
1 cup whipped cream
2 Tbs. sugar
few drops green vegetable coloring
Directions
In a 2-gallon bowl: stem, wash, and tear into medium-sized pieces: raw spinach, romaine, chicory and lettuce.
Fill the bowls with the mixture of greens.
Use any fresh fruits, coconut, and chopped peanuts in combinations like this:.
Fresh pineapple cut in fingers, about 3 per bowl.
Fresh mango in strips, about 2-3 per bowl.
Avocado, dipped in lemon juice and cut in strips.
Fresh coconut, cut in thin slices.
Oranges (California type), thinly sliced with skins left on.
Bananas, cut in chunks, thinly coated with mayonnaise and dipped in chopped peanuts (or coconut).
And 1 pint-basket strawberries or any berries in season.
Arrange the fruits attractively in the individual salad bowls or in one large bowl.
Serve with lime dressing
Lime Dressing
Grate limes, and add grated rinds with their juice to 1 quart mayonnaise.
Fold in whipped cream sweetened with 2 tbsp sugar and a few drops green vegetable coloring.
Aiden with our booty~!!
Test Your Knowledge
Avocado Pear Cook Books
Some Nutritional Information about the Avo...
About 75% of an avocado's calories come from fat, most of which is monounsaturated fat.
Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K.
Avocados have a high fiber content among fruits - including 75% insoluble and 25% soluble fiber.
A fatty triol (fatty alcohol) with one double bond, avocadene (16-heptadecene-1,2,4-triol), is found in avocado.
High avocado intake was shown in one study to lower blood cholesterol levels.
Vegetarian Cookery...
American Red Bean Soup with Guacamole Salsa
Ingredients
2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, chopped
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon paprika
1 tablespoon tomato puree
1/2 teaspoon oregano
1 (400 g) can chopped tomatoes
2 (400 g) cans red kidney beans,
2 avocados, finely diced
1 red onion, finely chopped
1 green chili pepper, seeded and finely chopped
1 tablespoon fresh coriander, chopped
1 lime, juice of
1 pinch cayenne pepper
Directions
Heat the oil in a large saucepan, add the onions and garlic and cook for 4 - 5 minutes.
Add the cumin, cayenne and paprika and cook for 1 minute.
Stir in the tomato puree, then the oregano.
Add the chopped tomatoes, kidney beans and 850 ml water.
Boil and simmer for 15 - 20 minutes.
Cool slightly then puree the soup in a food processor or blender until smooth.
Return to the pan and season to taste.
Avocado Corn Poblano Salad
Description
Makes 6 to 8 servings.
Avocado Corn Poblano Salad
Ingredients
6 small ears fresh corn
2 poblano peppers
all natural PAM vegetable cooking spray
2 tbsp extra-virgin olive oil
1/2 tsp grated lime rind
1/4 cup fresh lime juice
1/2 tsp salt
1/4 tsp coarse ground pepper
1/4 tsp ground cumin
1/2 medium-size purple onion, diced
3 tbsp chopped fresh cilantro
4 small California avocados, peeled and sliced
Directions
Coat corn and peppers with cooking spray.
Grill corn and peppers in a Weber charcoal or gas barbecue covered with grill lid, over medium-high heat (350 °F to 400 °F) 10 minutes or until lightly charred, turning occasionally.
Cool slightly.
Cut corn kernels from cobs; set aside.
Remove stem and seeds from peppers, and coarsely chop; set aside.
Stir together lime rind and next 4 ingredients in a large bowl; add corn, peppers, avocado, onion, and cilantro, tossing gently.
Serve with grilled shrimp, chicken or hamburgers.
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Thank you for stopping by~!!
Your feedback is valuable, please leave a comment. Thank you (^_^)
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scss Jan 12, 2012 @ 1:48 am | delete
- I'm soooooooo jealous of your avocado tree.... I have planted two Bacon Avocados (same as the one in your pictures) so I'm looking forward to one day enjoying home grown avocado, but I doubt I will ever see ones as huge and wonderful looking as yours!
Helene Malmsio aka SCSS
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Craigfry276
Jul 10, 2011 @ 10:45 am | delete
- Nice lens, although i am not a huge avo fan, but it looks good and i am sure those who like Avos will take this and head for the kitchen to try it out :)
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by Donnette
Proud Squidoo Rocketmom and Giant Squid :) I am mom to 6 blessings, a HUGE fan of REAL people... and also of Avo's as you can tell (^_^) more »
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