Veggie & Fruit Guide
Veggie & Fruit- Please select from abc list
Avocado
Preparation & Serving
When it comes to culinary convenience, it doesn’t get easier than the avocado. Cut the avocado in half lengthways through the skin down to the stone and then all the way round. Hold the avocado in both hands and twist the two halves in opposite directions, and then gently pull them apart. Take the half with the stone and ease it out with a spoon, life the stone out and discard. Once you have cut an avocado open and discarded the stone, to stop the flesh discolouring, brush it with lemon, orange or lime juice. Avocados become slightly bitter when heated or cooked and so are best served raw.
Serving ideas:
- Mash avocado into a spread, season and eat on toast for breakfast.
- Blend avo into your favourite fruit smoothie – it adds a deliciously creamy texture.
- Dress up your fresh or pasta salad with a few slices of avo – it goes particularly well with seafood salads such as tuna, prawn, salmon or crab.
- Create an open sarmie masterpiece by spreading slices of rye or health bread with cottage cheese, top with slices of avo and sprinkle with sprouts and seeds.
- Avos are the perfect ingredient for simple gourmet starters such as avo soup, stuffed avo or platters of sliced avo and prosciutto / carpaccio drizzled with olive oil and served with ground black pepper and salt to taste.
- Create guacamole by adding lime or lemon juice, salt and pepper and chopped tomato and onion to mashed avo, and serve with tortillas, or as a dip for nachos.
- For pizzas, add sliced avocado during the last few minutes of grilling or after the pizza is removed from the oven to avoid bitterness.
- Try the unusual and impress your guests with a main course of baked fish with avocado sauce.
- Cleanse the palate between courses with a scoop of avocado sorbet.
For avocado recipes visit
www.avocado.co.za.
