Avocado

The pear-shaped avocado can grow up to 12in long depending on the variety. The yellowy green flesh is tender and smooth and tastes of sweet, creamy nutmeg. 

When buying avocado it is not possible to tell if it is ripe by the color of the skin, but you can apply a bit of pressure with a finger. If it gives a little under your fingertip it is ready. Unripe fruit are hard and haven’t developed the typical avocado aroma. They will ripen at room temperature over a few days, but if you want to speed up the process put them in a paper bag in the cupboard. If the fruit is very soft it could be that the flesh inside has already gone bad, especially if it feels soft and squashy.  

To extract the flesh cut the avocado vertically around the seed. Remove the seed and lay the fruit on a board with the cut side down. Peel the skin off with a sharp knife or scoop the flesh out with a spoon. The flesh will turn brown quickly so as soon as you have taken it out sprinkle it with lemon water. To remove the seed stick a knife into it, work it free and pull it out still attached to the knife blade. 

Avocados are always used raw- If you try to cook them they will just taste bitter. The flesh is perfect for creamy dips and spreads. Variations with avocado, sour cream, vinaigrette and chopped onions are a fabulous extra with many dishes. The most famous avocado dip is of course the guacamole. It contains onions, garlic, tomatoes, chilies and avocado flesh pureed and seasoned with salt. Avocado can also be sweetened with sugar and pureed and added to coffee for an exotic twist.  At 50°F an avocado will keep for up to a week. 

Guacamole

The classic avocado dip is of course guacamole. There are many different recipes and among the tastiest and most refreshing is a mixture of shallots, garlic and cilantro. Add some lemon juice, Tabasco, salt and pepper and you are ready to go.