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  #1  
Old 01-16-2013
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The lonely Avacodo...

It's a total mystery to me! I see then sitting there in the produce section.. many are mushy... I have to admit I really don't know what to do with the green within fruit. Does it have a place in my kitchen or my boat galley?
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Old 01-16-2013
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Re: The lonely Avacodo...

Oh my gosh. We LOVE fresh guacamole and wine after we're anchored and settled in. It's a meal all by itself. Contrary to what people think, green means not ripe. You want dark purple with a slight give to the skin. Putting it in the fridge slows down the ripening if you aren't quite ready to use them. I found that out from watching a cooking show and it works. Otherwise, I plan to buy so they get used within a day.

John also likes to eat them plain except with a drizzle of olive oil.
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Old 01-16-2013
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Re: The lonely Avacodo...

The trick to avacados is the ripeness

I always try and buy Haas avacados. A ripe avacado will be a darker purplish green. It will have some give when you presh in on the skin, but will not be mushy. Avacados ripe at room temp. If you want to slow the ripening process put oin a refrigerator.

To cut one, wash the skin place on a paper towel and cut the whole circumfrence with a sharp knife down to the pit. Cut all the way around. grap the two pieces in either hand and twist. The avacado comes apart, one with the seed the other without it. Take the seed out with a spoon or pop your chefs knife it it and lift out. If it is properly ripe the skin pulls away, or you can run a large spoon next to the flesh and the skin, or you can skin with a paring knife. Slice and cube according to what you want then

Spray with olive oil and grill quickly with grilled golden pineapple rings if you want to try it a different way than most
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Old 01-16-2013
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Re: The lonely Avacodo...

Ripe avocado + marinated artichoke + Italian dressing or vinagrette = a different but wonderful salad dressing.
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Old 01-16-2013
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Re: The lonely Avacodo...

You all Eastcoasters..? I have a tree in my back yard and yes they are wonderful. Just put them out on the counter and wait for them to soften up and you are good to go.
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Old 01-16-2013
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Re: The lonely Avacodo...

Fool-Proof Guacamole

For each small ripe avocado:
1/4 of a medium onion, minced
1/2 of a tomato or less (one roma is plenty), minced
one jalepeno pepper, deveined, seeded, and minced
a whisper of salt (optional)

Blend together in a bowl to desired consistency. Serve however you like - atop burritos, inside omelettes, or the typical ways.
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Old 01-16-2013
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Re: The lonely Avacodo...

A little twist...

Down in Brazil the avocado is eaten as a fruit. Make a drink by blending it with some milk and a bit of sugar - hhmmm - superb!
Or sprinkle a little sugar and a few drops of lemon (optional) right on the half fruit and spoon it out. Wow.
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Old 01-16-2013
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Re: The lonely Avacodo...

I never know how to pick one that's not bruised.

However, once the admiral picks one out, I use a knife - not a sharp one, but a stainless steel knife that you would find in any kitchen - to cut the long way around the avacado, and reveal the pit. I then take the knife, and whack the blade into the pit so that it looks like a hand on a clock. I then rotate the knife, like a hand on a clock, and the pit comes out clean and easy. (I learned this by watching sushi chefs) If I quarter the fruit, I find that I can easily peel the skin off by hand.

My favorite way to eat is to quarter the avacado, and shake Tobasco on it... Yum!
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Old 01-16-2013
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Re: The lonely Avacodo...

they make some great savory ice cream too
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Old 01-16-2013
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Re: The lonely Avacodo...

Guac is always good, but simple is always good too! Slice the avocado into slivers and sprinkle with a dash of salt, toast some fresh Italian bread. Piece of warm toasty bread with ripe avocado on top, yum! Also amazing diced on top of gazpacho!
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