Avocado is one of my favorite fruits for the simple fact that I love guacamole. Where I live in Malaga, Spain Avocados are grown quite extensively. The other day I spent the day with a local farmer who grows Olives, Almonds, Avocados, Oranges among others. The Avocados on his trees where full grown although not yet ripe.
I prefer to pick the Avocados green so that I can use them for guacamole when they are just at the perfect stage of ripeness, which for me is when they are totally black on the outside and just a bit soft to the squeeze. I have come across some Avocados though that are still green when they turn ripe so the softness is more of a sign of ripeness than the color.
The tree that we picked from must have had more than a hundred large Avocados hanging from its branches, some of which were hiding among the largish leaves. The branches of the Avocado tree break easily so it is important to remove the fruit carefully so as not to break the branches.
When I make guacamole I use...
- three Avocados
- half of a small lemon
- 1 tablespoon of onion powder or finely chopped onion
- 1/2 teaspoon of cilantro
- 1-2 tablespoons of Taco seasoning
When I have lots of Avocados ripening at once I make a big batch and freeze the guacamole is zip lock bags making sure to leave no air in the bag before I place it in the freezer. When I am going to use the "Guac" I place the bag in warm water for a few minutes to thaw it out.
Avocado is one of my favorite fruits for the simple fact that I love guacamole. Where I live in Malaga, Spain Avocados are grown quite extensively. The other day I spent the day with a local farmer who grows Olives, Almonds, Avocados, Oranges among others. The Avocados on his trees where full grown although not yet ripe.
I prefer to pick the Avocados green so that I can use them for guacamole when they are just at the perfect stage of ripeness, which for me is when they are totally black on the outside and just a bit soft to the squeeze. I have come across some Avocados though that are still green when they turn ripe so the softness is more of a sign of ripeness than the color.
The tree that we picked from must have had more than a hundred large Avocados hanging from its branches, some of which were hiding among the largish leaves. The branches of the Avocado tree break easily so it is important to remove the fruit carefully so as not to break the branches.
When I make guacamole I use...
I wish we could grow Avocado trees here in Arizona. Citrus, almmond, and olive trees do well enough here, but Avocado doesn't for some reason. I love to use Avocados in many ways--guacamole is almost a stape here!
ReplyDeleteAiyana