![]() 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. ![]() 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. ![]() 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. Panko-Crusted Avocado with Sriracha-Lime Mayonnaise - Recipe 1/2 avocado per person as a snack
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Cindy Bircham
Eating. Drinking. Sharing. Archives
February 2016
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