Delightful, buttery, and delicious, avocados are a complementary addition to any meal and salad. When mashed and seasoned they can be served as a dip or sandwich spread. They are especially nourishing, as they are full of vitamins and minerals, such as folate, vitamin A, and potassium. They also contain useful amounts of protein, iron, magnesium and vitamins C, E, and B6 and are loaded with monounsaturated fatty acids. The best avocados are unblemished, with smooth and shiny skins. Avoid those that have wrinkled skins as this indicates that they are either over ripe, or were picked from the tree too soon. Ripe avocados are usually slightly soft around the top of the fruit. Here is some interesting avocado trivia: Avocados range in size and colour according to the type. They can range from dark green to yellow to crimson. They are the only fruits that start to ripen after they have been picked from the tree. A mature pear can be left on the tree up to six months without spoiling. They have more protein than any other fruit and they also have more fat than any other fruit. So as with all other things enjoy them through the season, within reason.
CREAMY AVOCADO AND CRAB SOUP
1/2 lb cooked crabmeat, picked over
2 large ripe avocados, peeled, and cut into one inch pieces
4 tbs butter
1 small onion, minced
1 clove garlic minced
1/4 hot pepper, minced
1 tbs all purpose flour
1 cup milk
2 cups chicken stock
1 cup heavy cream
Salt and black pepper to taste
1 tbs chopped chives for garnish
Mash the crab with the avocado and set aside.
In a medium saucepan, melt butter, add onion, garlic and pepper and cook until fragrant.
Stir in flour and cook until mixture becomes slack.
Add milk, and stock, cook stirring until thick.
Stir in cream and season to taste with salt and pepper.
Stir in avocado and crab.
Cook until warm.
Serve garnished with chives.
• Serves four
TOMATO AVOCADO SALAD
2 large ripe tomatoes, coarsely chopped into half inch pieces
1/2 green bell pepper, finely chopped
1 small onion, finely chopped (red or white onion)
1 14 oz tin black beans, drained and rinsed and drained again
1 eight oz tin corn, drained, rinsed and drained again
2 clove garlic, minced
4 tbs lime juice
1/4 cup olive oil
1/2 tsp sugar
1 large avocado cut into half inch pieces
1/3 cup chopped chives
2 tbs chadon beni
salt to taste
Combine in a large glass bowl the tomatoes, pepper, onion, beans and corn.
Combine garlic, lime juice, olive oil, sugar and salt. Whisk well or emulsify with a food processor or
blender.
Pour onto tomatoes and beans in bowl toss gently
Refrigerate until ready for use, just about one hour.
Before serving add the avocado, toss gently, and sprinkle on chives chador being.
• Serves six
CARIBBEAN GAZPACHO WITH AVOCADO AND LIME
1 28 oz tin whole tomatoes, drained
1 tbs lime juice
2 tbs olive oil
1 cup tomato juice
1 clove garlic
1 tsp salt
1/2 tsp sugar
1/2 tsp oregano
1/4 cup celery, chopped
1 small cucumber, chopped
1/4 cup sliced olives
1/2 hot pepper, seeded and chopped
1/4 cup chopped onion, soaked in cold water for half hour
1/4 cup green bell pepper, chopped
1 small avocado, peeled and diced
1/4 cup chopped cilantro or chadon beni
In a blender puree tomatoes with juice, lime juice, pepper, garlic, salt, oregano and tomato juice.
Stir in the balance of ingredients. Sprinkle with olives and herbs.
Stir in avocado before serving.
Chill before serving.
• Serves six to eight