Avocados are also known as the alligator pear, the butter pear and the midshipman’s butter. The Spanish call it aquacade or cure and there are close to five-hundred varieties, the most popular being the haas. The haas was registered in 1932, the seed being planted in La Habra Heights, Ca. It is a Guatemalan X Mexican hybrid. In Brazil, it is regarded as more of a fruit than a vegetable. The Florida varieties are next in line for popularity. Avocados can be used in many different ways-as a dip, in a wrap, as a dressing, on meats and vegetables; the list goes on. To check for the ripeness of the avocado in your supermarket or fruit stand, gently apply light pressure on the outside flesh. It should yield to a moderate pressure. Another way of telling, provided it still has the stem attached to the top, is to flick the stem off the top of the avocado. If the underside is green, it’s ripe. To make Guacamole you will need:
2 ripe avocados
2 ripe tomatoes to tomatillos (finely diced)
1/4 teaspoon lime juice (fresh is best)
1 teaspoon finely minced onion (opt) (finely diced)
To slice an avocado, take a sharp knife and cut around the pit long ways. Leaving your knife sharp slide toward the pit in the middle, gently tap fruit on counter. It should open easy. Scoop out the avocado with a spoon and put into a small bowl and mash down with a fork Add the rest of the ingredients and blend well.