Featured Spring Food: Avocado

luv2bike · #1 05-28-2006

This is from the Daily Dish newsletter that I recieve in my email. I tried avacados for the first time about two years ago. Now I wonder why I waited so long! :Bang: Do you have a recipe calling for avacados? How about a guacamole recipe? Please add it at the bottom of this thread.

Quote:

The creamy flesh of an avocado gives this food — which is botanically a fruit — an indulgent quality. However, ounce for ounce, avocados are actually one of the healthiest foods around. Not only are they rich in heart-healthy monounsaturated fat, they also contain large amounts of potassium, vitamin E, fiber, folic acid, and vitamin B6. Best of all, you can enjoy avocados on all Phases of The South Beach Diet®.

Buying: There are 24 varieties of avocados. The two most commonly found in supermarkets are the Hass (pebbly black skin) and Fuerte (green skin) varieties, both grown in California and Florida. California avocados peak in spring and summer and are typically richer tasting than those from Florida. When selecting any variety of avocado, choose a heavy, unblemished fruit. Remember that most avocados sold in supermarkets aren't ripe — so plan ahead if you're making guacamole, since avocados take a few days to ripen. (See fast-ripening tips below.)

Storing: You can ripen hard avocados at room temperature for three to six days. However, you can accelerate this process by storing the avocados in a paper bag. Putting an apple or banana into the bag will help speed the process even more, as both fruits emit a ripening gas. To test whether your avocados are ripe, give them a gentle squeeze; ripe fruit will yield to pressure without denting. Overripe avocados will dent.

You can store ripe fruit in the refrigerator for up to three days. If your avocados are already cut, be sure to wrap them tightly in plastic wrap to avoid contact with air. Exposure to air will cause the vibrant green flesh to turn brown — though this discoloration is less attractive, it doesn't affect the nutritional value or flavor of the avocado.

Preparing: Slice ripe avocados and eat them plain, as a salad topping, or layered on sandwiches and wraps (Phase 2). Mash overripe avocados in dips like guacamole.

To pit an avocado, slice it lengthwise from end to end and twist to separate the two halves. Using a heavy knife blade, tap the tip into the pit and twist gently to remove. To remove the flesh, you can either peel the fruit or use a paring knife to slice up small pieces inside the skin and scoop them out with a spoon. Mushy flesh should always be scooped. To prevent the flesh from darkening after contact with air, rub with lemon juice or add lemon juice to your guacamole.

bonniejo80 · #2 05-28-2006

Makes 12 to 16 dessert servings

1 envelope (2 1/4 teaspoons) unflavored gelatin
1/2 cup cold water
2 ripe avocados, peeled, pitted, cubed
2 Tbsp. fresh orange juice
1/2 cup lukewarm water
1 1/2 cups light sour cream, room temperature or warmed slightly
1/2 cup sugar sub
1 Tbsp. vanilla extract
2 Tbsp. fresh orange juice
Zest of one orange
Oil for preparing molded pan
Fresh raspberries, for garnish
Sprinkle gelatin over cold water in a small heavy saucepan and let stand
????: South Beach Diet Forums http://www.southbeachdietbulletinboard.com/kitchen/809-featured-spring-food-avocado.html
1 minute. Cook over low heat for 1 to 2 minutes, then remove from heat
and let cool completely.

Place avocados in blender jar with lid or food processor. Turn machine
on, and through feed tube, gradually add 2 Tbsp. orange juice and up to
1/2 cup water until avocado is smooth and creamy. (Turn machine off and
scrape sides with a rubber spatula if necessary.) Transfer to large bowl
and gently whisk gelatin mixture into avocado, until the gelatin is
incorporated completely.

In separate bowl, blend sour cream, sugar sub, vanilla, orange juice, and
zest, to create a smooth mixture. Gently fold sour cream mixture into
blended avocado, combining the two mixtures well and evenly; mixture
should be smooth and creamy.

Lightly oil a plastic gelatin mold (approximately 3 – 4 cup capacity).
Pour mixture evenly into mold, smooth top. Cover tightly with plastic
wrap. Chill mold until firm, at least 4 hours or overnight. To unmold, set bottom of mold in a pan or bowl of hot water for a few seconds. Place serving plate over mold before inverting mold onto plate. Slice to serve. Garnish each serving with fresh raspberries

luv2bike · #3 05-28-2006

That looks beautiful, Bonnie. Thanks so much for including a picture. That would be a lovely SB legal dish to take to a party or gathering.

We could also use something like Pam to spray the mold with so it wouldn't stick. Not that the oil isn't alright. I'm always trying to figure out ways to cut the calories a little. :wink2:

bonniejo80 · #4 05-28-2006

You know luv, I have never heard of avocados being used in dessert before. I need to try this. I thought it sounded really good and good for you.

Sadie147 · #5 05-29-2006

I've never tried an avacado before, i'm going grocery shopping tonight maybe i'll take a chance and buy one

Sadie147 · #6 05-30-2006

I bought two avacados last night...

So i did a google search on recipes and came accross a very good site.

http://www.avocado.org/recipes/index.php

Moggy · #7 05-30-2006

Quote:

Originally Posted by Sadie147

I've never tried an avacado before, i'm going grocery shopping tonight maybe i'll take a chance and buy one

OMG, you're kidding right!? I LOVE avocados! Make sure they're ripe when you do try one Sadie. I like to slice them and eat them with just a little salt and pepper all by themselves! Sometimes if I have some I'll squeeze a little fresh lime juice on them.

They're great on burgers, in salads, stuffed with things like shrimp salad, tuna salad, chicken salad.

luv2bike · #8 05-30-2006

I love them, too. Just remember that there's a daily portion limit on South Beach. I think it's 1/3 of an avacado.

Moggy · #9 05-30-2006

Yea, the portion thing is tough! Especially since once you cut into them even if you put lemon juice on them they tend to turn brown/black in the fridge! BTW, I found some teeny ones at Whole Foods that are probably at least 1/2 as small as I usually see, I guess in that case you could eat closer to the whole thing!

Sadie147 · #10 05-30-2006

Nope not kidding, hey I had never tried roasted almonds, any type of pecans or brazil nuts until i reached the nut rung of atkins. though..i had of course had chocolate covered almonds in the past, and of course the pecans in chocolate turtles :jester:

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