Avocados -Fruit not Vegetable!

It’s hard to think of something as rich and savory as an avocado as a fruit. But, indeed it is. Known to many as a butter pear or alligator pear, the avocado is truly buttery in flavor and texture and pear-like in shape. But the name avocado comes from “ahuacatl”, the Nahuatl word for “testicle!”
  Regardless of what you call them, avocados are rich in nutrition. They are high in protein and potassium. They are rich in Vitamin E, C and some B vitamins. They are one of the few fruits that contain fat, but a half of an avocado is less than 140 calories, which is rather low compared to its nutritional value.
   Avocados come in several varieties including the most common Hass, with its nubby, alligator like skin, Ettinger and Fuerte, which have smooth skin and pear-like shape and Nabal, which is rounder in shape. There are also tiny cocktail avocados, which are miniature Fuertes. Around an ounce in weight and absolutely delicious, these mini delights are also referred to as avocaditos.
   Avocados ripen best off of the tree and are ready when they yield slightly to palm pressure.  Firm avocados ripen best and more rapidly when placed in a brown paper bag for a couple of days at room temperature. Once ripe, they hold well in the refrigerator for 2 to 5 days.
  When they are cut, their flesh rather quickly turns brown when exposed to air. To reduce this, seal them immediately with plastic wrap with the plastic wrap actually touching the flesh. Lemon or lime juice also retards the discoloration. It is a myth that burying the pit in guacamole will keep it green but sealing the delicious Mexican dip with a thin layer of mayonnaise or sour cream always works for me.
   While the most common avocado recipe is guacamole, they are also perfect for stuffing with crab or shrimp salad and can be used in cold or hot dishes. Even as a child, I remember what a special treat it was just to cut one in half, remove the seed, sprinkle with salt and enjoy.
   An easy way to add slices of avocado to any dish, which should be done just before serving, is to split the avocado and discard the seed. Then run a dull knife through the flesh in desired width strips and run your thumb between the strips and the skin popping the slices out with ease.  Cut across the strips with additional cuts to create chunks.
   Plus, if you can wait a few years, you can grow your own! Take a washed avocado seed and insert three toothpicks two-thirds from the bottom equal distance apart around the circumference of the seed. Rest the bottom of the seed in a glass of water. Change the water every other day. Soon you will see roots sprout and then a shoot from the pointed end emerges. Plant in a pot in rich potting soil and water as needed. In no time at all you’ll have an avocado tree of your own!

Guacamole
4 medium sized ripe avocados
Juice from 2 limes
1 small minced onion
1 sweet cubanelle pepper, chopped
1 tomato, seeded and chopped
Mash ingredients together well using the back of a fork. Makes about 2 cups.

Avocado Soup
1 1/2 cups chicken stock
2 ripe avocados
1 tablespoon fresh lemon juice
1 cup heavy cream
1/2 teaspoon dried dill or 1 teaspoon fresh
1 dash hot pepper sauce
Salt and white pepper to taste
Snipped fresh chives
Bring the chicken stock to a boil. In a heatproof bowl, mash the avocado flesh with the lemon juice using the back of a fork.  Slowly mix in the hot chicken stock and blend. At this point, if you want absolutely smooth soup, run the mixture through a sieve. (I like the rough texture, which eliminates this step.) Now blend in the cream and add the dill and hot pepper sauce. Season with salt and pepper. Serve warm or cover the soup with plastic wrap touching the surface of the soup and chill thoroughly and serve cold. Garnish with snipped chives. Serves 2 to 4.

Avocado Salad Dressing or Dip for Crudites
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 hard boiled egg, peeled and finely chopped
1/2 cup finely minced scallions
2 tablespoons catsup
2 tablespoons sweet pickle relish
Flesh from 2 medium sized ripe avocados
Salt and pepper to taste
Mix ingredients together until blended. Season with salt and pepper. Makes about 2 cups.

Avocado Salad
2 tablespoons lemon juice
1 finely minced shallot
1 teaspoon dried Italian herb blend
2/3 cup extra virgin olive oil
1 teaspoon sugar
Salt and pepper to taste
2 tablespoons poppy seeds
2 seedless oranges
1 small red onion

1 roasted red pepper

1 medium jicama
2 medium sized ripe avocados
4 ounces salad greens, rinsed and spun dry
1/2-cup walnut pieces
1 cup crumbled Gorgonzola cheese
 In a glass, 2-cup mixing bowl with a spout, whisk together the lemon juice, shallot and Italian herb blend.  Whisk the oil into the mixture in a slow stream until it thickens slightly. Whisk in the sugar and season with salt and pepper. Whisk in the poppy seeds. Set aside.  Peel the oranges, section them and cut them into chunks. Place in a salad bowl. Peel the onion and slice into as thin rings as possible. Add to the oranges. Slice the pepper into thin strips and add to the bowl. Peel the jicama and julienne. Add to the bowl. Cut the avocado flesh into chunks and add to the bowl. Toss the mixture together and form a mound in the center of the bowl. Place the greens in a wreath around the orange/avocado mixture. Sprinkle the walnut pieces and cheese over the top. Drizzle the dressing over the salad and toss to coat. Serve immediately. Serves 4 to 6.

Avocado Egg Breakfast
8 strips bacon, chopped
1 small onion, minced
8 eggs, slightly beaten

1 medium sized ripe avocados

1 cup finely grated jack cheese
Fresh ground pepper to taste
In a heavy, non-stick sauté pan over medium high heat, fry the bacon until cooked. Remove all but 1 tablespoon of the fat from the pan and discard. Sauté the onion with the bacon until onion is golden brown. Add the eggs to the pan and scramble until firm, as desired. Cut the avocado flesh into chunks and add to the pan. Top with cheese and serve as soon as cheese melts. Garnish with fresh cracked pepper. Serves 4 to 6.