Avocados: A Surprise Ingredient to Spice Up Foods

When presented with an avocado, most people think guacamole, or a topping to a great chicken sandwich. Well, let me tell you: avocados are so misunderstood in the United States.

The avocado is native to Central America and has been an intricate part of their diet for centuries. The Aztecs used the green fruit as an aphrodisiac. When the Spanish conquistadors set foot in the New World, they were amazed at the butter-like taste and consistency. The popularity of the avocado took off from that point on, as explorers took the fruit into new area of the world.

These days, you can find avocados almost anywhere, though their prices will vary depending on location and season. For example, a search in New York City during the fall will probably result in failure. Even if you luck out and find some, they were be very expensive and not at their peak in taste.

Avocado are most plentiful and at their peak in the spring. Picking the best avocado is easy - pick them up and give them a little squeeze. If they give easily, like your thumb is going to sink through at any moment, this is the perfect avocado for guacamole, but that's about it. For more versatility, pick avocados that give slightly but are still firm. These are less messy and are going to stay together better in a recipe.

If your avocados aren't quite ripe enough, leave them on the counter, checking them daily until they are perfect. Eat them right away or store in the fridge for a few days.

It's hard to know when an avocado has gone bad, especially a Haas variety, which turns black when it's ripe. The only want to know if it's "past its prime" is to cut into it and take a look at the flesh. If it's brown or black, toss it. Avocado flesh should always be a tint of green.

So, what can you do with this green fruit? Almost everything!

Avocados lend their silky feel and buttery taste to any baked goods. You'll find many recipes online for avocado cupcakes, bread, and even a pie! On the popular TV cooking show, Good Eats, Alton Brown had an avocado buttercream frosting, which has a subtle hint of avocado in every bite. I find it to be the perfect frosting for carrot cake or a lemon dessert.

Many swear by avocado ice cream. Supposedly started in California, this cool creation is described as ice cream with a delicate "hint" of avocado. The Gourmet Sleuth suggests keeping the ingredients simple, so you don't overpower the avocado.

Avocados are great in shakes and smoothies. Many suggest a tropical theme, with bananas or mangos. One interesting looking shake recipe is the avocado chocolate shake. The Skinny Chef website notes that this shake has Vietnamese roots and can be found in restaurants all over that country.

For the more adventurous, I'd like to suggest avocado soup. It looks like split pea but has the earth taste of avocado we all know and love. Even the creator of the recipe states matter-of-factly that it's "a little rich but very good".

I hope that this article has opened up your eyes to the versatility of the Avocado. The next time you run across this green fruit in the market, don't be afraid to pick a few up and try something new.

Sources:

http://www.recipe4living.com/Recipe/27298-AvocadoSoup.aspx
http://skinnychef.com/recipes/chocolate-avocado-milkshake
http://www.gourmetsleuth.com/avocado_icecream.htm
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32238,00.html
http://whatscookingamerica.net/Fruit/AvocadoPie.htm
http://homecooking.about.com/od/breadrecipes/r/blbread16.htm
http://www.cupcakeproject.com/2007/09/avocado-lime-cupcakes-it-isnt-easy.html
http://whatscookingamerica.net/Fruit/AvocadoPie.htm
http://www.seriouseats.com/talk/2007/10/avocado-recipes.html
http://www.avocado.org/
http://www.myvillage.com/pages/restaurants-avocado.htm