Avocado

Avocado is native to South America and Mexican excavations have revealed evidence of it as far back as 7000 BC. It was once considered a luxury fruit, it is now widely planted in sub-tropical and tropical areas. Avocados have soft, buttery flesh and a mild, slightly nutty flavor and are the only fruit that contains fat (monounsaturated fat).

Because of their pear shape, avocados are sometimes called avocado pear or alligator pear,referring to the rough skin texture of some varieties such as the Sharwill and Hass (also Haas). Other varieties have thin, smooth skin, such as Fuerte and the small stoneless Fuerte (cocktail avocado)

Avocados are best eaten raw.

• Cut in half and serve with a vinaigrette
• Slice and add to salads
• Puree for use in dips or guacamole
• Use as a base for sweet dishes such as ice cream

Remember that cut avocado turns brown so make sure that cut it just before use or brush with lemon juice to stop discolouring.

Avocados don't ripen well on the tree, but firm, unripe avocados will ripen at room temperature after 3-4 days. To speed this up, put them in a bowl with fruit that gives off ethlene such as apples. They should feel tender or give slightly at the stem end when ripe.

Avocados is an excellent addition to a fruit or savoury salad or casserole. Avocados go with bacon, blue cheese, chilli, coriander, crab, leomon, lime mayonnaise, onion, sour cream and tomatoes.

Avocados are an excellent source of folate and Vitamin C,  a good source of riboflavin, niacin and Vitamin A and a moderate source of iron, potassium and thiamin.

You will need the following:

• 3 large avocados

• 1 small onion

• 2 serrano chillies

• Coriander

• 2 medium size tomatoes

How to:

• Halve 3 large avocados, remove the stones, scrape out flesh with a spoon
• In a mortar and pestle - grind 1 small chopped onion 2 tablespoons chopped coriander.
• Add avocado, mash until mixture is slightly rough, then stir in a 2 finely chopped tomatoes.
• Garnish with chopped onion, tomato and coriander.

Serves 4. 

While growing up in the Philippines , I only knew one use of avocado that it is eaten as a dessert as in avocado shake - with milk and sugar and have not thought of eating it as a part of a vegetable salad or as a filling for a sandwich.

I grow up not being aware of the varied uses and excellent nutritional value of this nutritious fruit.

But I still make Avocado shake, it is sort of a comfort food for me, which I really enjoy, it is one of my favourite dessert especially during the summer months.

Here is the recipe of Filipino Style Avocado shake or some called it Avocado Smoothie which you may like to try on a summer day.

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