Avocados are a peculiar thing. Up until this writing, I wasn't even certain whether they were classified as a vegetable or a fruit. (It's a fruit.) Their color is unusual and brings to mind rotary dial telephones and outmoded kitchen appliances rather than the food itself. Nonetheless, if I were in the dire situation of only being able to eat one food for the rest of my life, I believe I would choose avocados. It seems like an unfair fate for my digestive system but a more than generous one for my taste buds. Whether I'm eating the mushy plant in guacamole or on a hamburger or even simply on it's own, it proves to be nothing but satisfying. I was tempted for a moment to name my most preferred food as guacamole but there are so many other wonderful options that avocados are included in beyond that. For instance, discovering avocado slices in a salad is always delightful. The versatility of the avocado is really incredible. I recently heard of the unlikely avocado milkshake, which I plan to try as soon as possible. I'm not really quite sure what it is about the fruit that I enjoy so much. I think perhaps because it's surprising and unusual to me that makes it consistently pleasing. The texture is so unexpected and the taste is sweet but in no way overtly so. As for the place to find the best of the best of this fruit, one place truly should be as good as another but I recommend Whole Foods as a good place to find a particularly ripe and fresh example.
Not only are avocados good, they're good for you. Though they have a rather high fat content, it's the good kind of fat with lots of nutritious oils. I love avocados chopped on top of a good shrimp ceviche with a drizzle of lime juice. And though I tend to buck trends, I do like guacamole made table side -- like it's done at Adobo Grill -- because the presentation is fun.
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