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Aguacate, Avocado

The Avocado is the fruit of a beautiful tree native to Central America. The fruit comes in many shapes. The different variations have diverse skins and colors, ranging from the common avocado green to very dark purple, and from smooth to very bumpy skin. The meat is yellow and soft when ripe. Inside there is a single pit. When choosing a Florida avocado look for an avocado that rattles when shaken; this means that the pit is loose and it was picked at the right time and will ripen nicely.  If this is not possible, then make sure they have no bruises...That goes for all the variations. Test for softness. It should feel soft to the touch but should not yield. To prevent an avocado from turning black after you cut it, leave the pit with the meat until ready to serve and sprinkle with lime juice. This also helps to diminish its tendency to cause gas.

AVOCADO ICE CREAM


2 egg yolks

2 cups evaporated milk

½ teaspoon vanilla

½ almond extract

1 teaspoon lemon juice

3/4 cup sugar

½ teaspoon salt

2 medium avocados, mashed

Beat the egg yolks. Add ¼  cup sugar and the milk (a little at a time).

Cook at low heat, stirring constantly, until thick. Add salt and vanilla and stir a little longer.

Remove from the heat and cool, then place in the freezer.
 Meanwhile, add the rest of the sugar to the mashed avocado, and mix well. Add the almond extract and the lemon juice.

Remove the milk mixture from the freezer and mix with the avocado mixture.

Strain into a pan and place in freezer. (My mother would pour it into ice trays so it was easier to mix later).

When it is frozen, cut in pieces, or, if you poured into ice trays, just simply turn them out and place in mixer. Beat only long enough so there are no whole pieces left.

Place back in the pan and into the freezer until frozen and creamy like regular ice cream.

aguacate avocado guacamole

GUACAMOLE


Large ripe Avocados
3 tablespoon lime juice

2 teaspoon salt

2 tablespoon finely chopped onion

Fresh cilantro to taste

1 clove garlic, crushed

½ large tomato finely diced

½ teaspoon olive oil (optional)

1 jalapeño pepper, remove the seeds (optional)

Mash avocados with silver fork. Add all ingredients. Serve with tortilla chips. (Hint: to keep dip from turning dark keep pits in dip until serving time.)

 

 

Browse and please, if you find any typos or want to comment please write to me. Thanks

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