Avocado Bravo

Mennomex Grocery Store locate east of Aylmer, Ontario

One of the great things about living in a community with a large population of German-Mexican-Mennonites is the accessibility to authentic Mexican cuisine and ingredients, much of it grown and produced right here in Elgin County. Tomatillos, poblano peppers, corn tortillas and dried beans are just a few examples. One of my favourite Mexican inspired ingredients, the avocado, may not be grown locally, but it is always available in the local noodle and Mexican grocery stores.

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Store avocados at room temperature as they ripen after harvesting. To accelerate ripening, place with apples or bananas for 2-3 days. When they darken and yield to gentle pressure, they're ready to eat!

To prepare avocados, wash the ripe fruit before cutting. Cut the avocado lengthwise around the seed. Twist the halves in opposite directions to separate. Slip a spoon between the seed and the fruit to work the seed out and then slip a spoon between the skin and the flesh to remove. 

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Egg baked inside an avocado

Avocados have a rich and creamy texture, and are not sweet at all. Generally served raw, avocados can be mashed into a dip/spread such as guacamole, or sliced and used in sandwiches. You could also chop into cubes and mix with tuna or chicken as an alternative to mayonnaise for a nutritious lunch. Some varieties, such as the Hass avocado, can be cooked for a short time without becoming bitter. Baked eggs in avocado are delicious!

Oxidation (browning) of cut avocado is normal, and an easy way to slow the reaction is to add an acid such as lemon or lime juice to your mashed fruit. The acid also helps "season" the avocado and cut some of the richness. You'll end up with a more balanced tasting dish. Covering tightly in plastic wrap will also slow down oxidation. The best advice, like most fruits and vegetables, is to enjoy them immediately when they are freshly cut/prepared.

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Guacamole

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Panko crusted avocado with Sriracha-lime mayonnaise

Panko-Crusted Avocado with Sriracha-Lime Mayonnaise - Recipe

1/2 avocado per person as a snack

• Halve, seed and peel avocados.

• Slice each half into 4 wedges or into inch-size pieces if you prefer. Dredge in flour, dip in egg, and then coat in Panko bread crumbs.
  
• Refrigerate for 1/2 an hour to adhere breading.
• Make dipping sauce by adding a few drops of sriracha and fresh squeezed lime juice to mayonnaise. Add as much heat as you like and set aside.

• Heat vegetable oil in deep-sided frying pan until hot. Gently place breaded avocado into hot oil and fry until golden brown, about 1 minute. Turn avocado over in pan and fry until other side golden brown- about another minute.
  
• Remove from pan and place on paper towel lined plate to drain. Season lightly with salt. Serve alongside mayonnaise and enjoy!