What's in Season: Avocados

Plus Greg's guacamole recipe

 


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What's in Season: Avocados

Today I’m talking about the lowly avocado -- and, let me be clear here, I am talking about the homely little avocado, frequently but not always, Hass avocados, and not the giant reservoirs of fluid that sometimes pass as avocados in difficult times. These wonderful fruits (they’re actually berries!) are nature’s vegetarian lard. Yes, they are fatty (I do mean that), but they also give us a uniquely freaking delicious, creamy treat that should be worse for us than it is.

Yes, like most things, avocados should be consumed in moderation, but they’re just so damn good. A perfectly ripe slice, creamy yet firm, adds such wonderful texture and flavor to so many dishes that one is tempted to overindulge just a bit. From classic guacamole (making me hungry just thinking about it), to sushi, salads, sandwiches, and beyond, the perfectly ripe avocado just makes things better. My favorite use is a nice scoop of avocado on a grilled chicken sandwich with Swiss cheese. Yowsa!

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Comments

  • Snooth User: pmindes
    514918 17

    If you want more heat, increase the jalapenos or use finely chopped serrano chiles instead. They're smaller but more potent, so 2 might be enough for 3 avocados.

    My favorite recipe calls for about 2 small tomatillos per avocado in addition to the ingredients in this version.

    Jan 30, 2011 at 3:26 PM


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