I think I could live on avocado! In fact when I go to visit somewhere where avocados grow naturally, then that’s exactly what I do ha ha!
I am visiting Kauai, the Garden Isle of Hawaii at the moment. There are local avocados growing here in abundance. Not just any old avo’s, but the mast amazing, delicious, delectable, fatty avocados ever.
My favourite way to eat them is right off the spoon, just as they come. Once I’ve satiated my craving for this delicious fatty fruit, I love creating different guacamole’s or avocado dips and enjoying them in every which way possible!
This week I am sharing a simple, but truly delicious guacamole alternative.
Guacamole is an avocado based dip, that originate in Aztec America. There is no right or wrong way to create it.
Today’s recipe involves local Hawaiian limes and parsley grown with love from my mam’s garden here. I am using a little onion for a flavourful ‘pow’ – along with salt and pepper to taste. Super easy. Surprisingly yummy!
Tips on choosing a good avocado
After observing people who were definitely better at avocado finding than was, I have developed a sense for a good avocado. There are a few important things to know. You’ll find different varieties of avocado around the world; some taste undeniably divine (generally the rich, fatty, butter-like varieties like the world’s most common variety, Hass) and others are more watery, working best if they are jazzed up a little before eating.
Here are some tips on choosing a good avocado:
- Your avocado should feel heavy-ish in weight.
- Avoid ones that looked bruised with signs of decay or loose skin.
- Little minor blemishes or scuffs that come from being on the tree are natural and fine.
- If it’s not ripe then it will feel solid and won’t ‘give’ to your fingers when you press it; but if you are buy from a reliable source then it should ripen within a few days at home at room temperature.
- A ripe or semi-ripe avocado is essential for a divine avocado experience. You know it is ripe when it yields softly to gentle pressure on its skin. You can usually buy them in the store either ripe or unripe (sometimes you don’t get the choice).
How to ripen an avocado
Avocado’s will continue to ripen at room temperature once picked.
To speed up ripening, place in a paper bag (with a ripe banana if you have one); or in a fruit bowl with bananas.
To slow down ripening, place in your fridge.
Best way to open an avocado
Make sure it is ripe first.
Slice it right down the middle, length-ways, cutting around the seed (see image above).
Twist both halves in opposite directions to separate both sides.
Pop out the pit with a spoon or quickly hit sharp knife blade into the pit and twist it out.
Scoop out the buttery flesh with a spoon as it is or mark out squares with a sharp knife and then scoop.
This parsley & lime guacamole goes great with corn chips, on rice cakes, in a sandwich, as a side with potato wedges or a jacket potato stuffing.
Be warned though. You won’t be able to stop eating it.
OK, let’s make this…
- 1 large avocado
- 1 lime
- Handful fresh parsley
- 2 tablespoons chopped onion
- Sea salt (to taste)
- Pepper (to taste)
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