What to Do With a Perfect Avocado

[elleng]

Not too mushy. Not too hard. Slices beautifully. When you find a great avocado, celebrate your good fortune.

'A perfect avocado is a lucky find. Neither granite-hard nor squishably soft, it should yield only slightly when pressed, maintain its integrity when sliced, and feel like butter on the tongue when eaten.

Sadly most of the avocados I bring home fall short in all kinds of fibrous, mushy, black-speckled ways.

The mediocre ones get trimmed to salvage the good parts, and then smashed into guacamole, other dips or onto those ubiquitous slices of toast, in order to hide their disfigurement.

But when I do get some good ones, I like to show them off. Sliced into crescents and fanned out on a plate, they become the heart of a stunningly simple, elegant salad.'>>>

https://www.nytimes.com/2018/07/13/dining/perfect-avocado-recipe.html?

Avocado Salad With Herbs and Capers
https://cooking.nytimes.com/recipes/1019410-avocado-salad-with-herbs-and-capers

[applegrove]

1. My parents used to take out the seed and fill each half, still in the skin,

with cocktail shrimp in the 1970s. And eat it with a spoon. They loved it.

[4139]

2. Take a 4oz piece of salmon, poach in herdez salsa, serve over the sliced fanned avocado

😀

[lapfog_1]

3. What my old dad would do

shaker of salt and a spoon.

[Major Nikon]

4. The problem is you never know what you'll get

So it’s not all that practical to cut it open and then figure out what you’re going to do with it.

I bring them home before they are ripe and slice them when the stem just starts to give with light pressure. The problem with squeezing them to check for ripeness is you wind up bruising them, and those that are ripe in the store have inevitably been squeezed by someone else which is why I avoid them.

I like them pretty simple. I mash them in the shell and spread on a toasted baguette slice with a little salt, pepper, and maybe sprinkle some olive oil. I also like them sliced on an eggs Benedict substituting the avocado for the ham.

[msongs]

5. haas avacados are mostly perfect when ripe. never stringy. other kinds are a crap shoot nt

[Major Nikon]

6. Sometimes others are great if you can find a local supply

Haas are mass produced and shipped all over so they tend to be more consistent and they lend themselves better to that kind of distribution. Many years ago a buddy of mine had an avacodo tree and they were incredible. I wish I remembered the varietal.

[flamin lib]

7. Haas avocados are all from the same tree. Named nor the postal

worker who had the original tree in his back yard, all Haas avocados are from graftings of that one tree.

The same is true of Delicious Apples, or all varieties of apples for that matter.

These trees reproduce sexually so any seeds will be a blend of genes whose characteristics are unpredictable.

When I first found this out it really messed with my head . . .

[catbyte]

8. My nana used to make an avocado/grapefruit salad

She'd alternate slices of avocado and sections of pink grapefruit on a bed of something like Bibb lettuce then drizzle Russian dressing over it. Yum!

[no_hypocrisy]

9. Add avocado to Mexican Bean Salad

https://www.democraticunderground.com/115773012