The nubbly outer texture, cool colored flesh and rich creamy texture define the avocado as a unique vegetable indeed. Few items of produce can be used in so many ways. Soups, salads, dressings and sauces, hot or cold, mashed or sliced, the avocado should no longer be considered the guacamole vegetable. (It's actually a fruit!)
To find out more, SO MUCH MORE, about the avocado, explore the California Avocado Commission(CAC) web site. The CAC site houses a fascinating page which lists many of the unique uses people around the world have found for the avocado. You'll also find growing information and tons of recipes, and you can even e-mail an avocado postcard!
Avocados were once regarded as a high-fat, use-sparingly type of food. In today's nutritionally savvy world, however, the healthy eater knows that the fiber, vitamins and minerals combined with the monounsaturated fats found in an avocado combine to make one very healthy fruit. The avocado commission is pleased that one researcher at UCLA took this point to heart. He created the California Cuisine Pyramid to help teach the public and students about a balanced diet based on California-grown foods. The avocado is a member of the eat-often, broad base of the pyramid.
Below are a few of the more interesting recipes I've found using avocados. Of course there's always guacamole...and as it's a favorite I added a few links to those recipes too.
For those who still believe that guacamole is the quintessential use for the avocado.
Enjoy!
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