Avocados
When avocados first started appearing on menus and in the supermarkets, they were thought of as ‘yuppy’ food. You know: eating at cafО lunches while sipping your cappuccino. But, these days they appear on family shopping lists just as a staple.
I have to admit that I’ve never really noted the difference between the two varieties most often on offer. But now, let me share my new-found knowledge with you.
The variety most seen in supermarkets are the familiar dark green rough-skinned Hass avocado. They’re ideal for mashing, blending and spreading, with a creamy texture great for dips and smoothies.
Shepard avocados have smooth, green skins that stays green even when they are fully ripe. They are round to slightly oblong in shape and have a slightly milder and sweeter taste. They hold their shape well when cut which makes them ideal for slicing and dicing for adding to a salad.
At one stage, we were warned about the high fat content (59% fat) of avocados but now we are told that the fat is monounsaturated (healthy) fat that actually helps to reduce cholesterol and improves heart health! Eat and enjoy and feel healthy as well.
Suggestions for use
1) Spread a piece of toast with Vegemite, top with sliced (or squashed) avocado. Sprinkle with pepper and eat. You could add a fried or poached egg on top to make it more of a meal.
2) For a dip: Mash an avocado with 1/4 cup plain Greek yoghurt, a squeeze of lemon or lime juice, salt and pepper. For an extra interest stir through some chopped cashews.
3) Slice or dice an avocado, sprinkle with your choice of dressing or lemon juice (stops it discolouring) and add at the last minute to whatever green salad you’re making. Toss gently once you’ve added the avocado as it can tend to break up. Glen
