Fruit of the Week: Avocado pt. 3

Selection and Storage:
– Avocados do not begin to ripen until picked, so they will be very hard when fresh.
– When selecting an avocado avoid those with blemished textures, bruises or soft spots, and try to choose those that are uniformly hard/soft. To test an avocado, shake the fruit to make sure that the pit is not loose inside.
– If you want to select a ripe avocado, test them by gently pressing the skin. If the skin has a slight give then it is ripe, but make sure that the softness is not limited to one area of the fruit because this means that it is bruised rather than just ripe.
– The safest way to be sure of your avocado’s ripeness is to ripen them yourself. Select hard avocados from your food market/store, bring them home and store them outside of the fridge for 2-5 days.
– Storing avocados next to bananas or apples can help speed up the ripening process.

Preparation and Serving:
– In order to prepare an avocado for eating, use a kitchen knife to slice the fruit down its centre around the pit.
– After cutting it down the middle, use both hands to twist the two halves of the avocado apart.
– When the two halves have been separated, use a spoon to dislodge the pit by slipping it underneath.
– Avocados can be used to make guacamole/dips/salsas, raw in salads, sandwiches, sushi, stuffed, or spread on bread, in soups, grilled, deep-fried, baked.

Sopa-de-Aguacate-Colombianathumb

 

 

 

 

 

 

 

 

Crema de Aguacate (Colombian Creamy Avocado Soup)
Makes 4-6 servings

Ingredients:
– 1 tablespoon butter
– 1/2 cup finely chopped onion
– 1 garlic clove, minced
– 4 cups chicken stock
– 2 ripe avocados, peeled and mashed
– 1 teaspoon lime juice
– 2 cups heavy cream
– 1/4 teaspoon ground cumin
– Salt and Pepper
– 1/4 cup fresh cilantro, chopped

Directions:
1. Heat the butter in a medium pot over medium heat. Add the onion and cook for about 3 minutes. Add the garlic and cook for about 30 seconds more.
2. Add the chicken broth, lime juice and avocados in the sauce pot and bring to a boil. Reduce the heat to medium and cook for about 7 minutes.
3. Transfer to the blender and blend until smooth. Return the mixture to the pot. Add the heavy cream, cumin, salt and pepper.
4. Cook over medium heat for about 5 minutes. Add fresh cilantro and serve warm.

Note: Ingredients for today’s recipe can be found at the Good Food Market at GBC (200 King Street East, main lobby every Thursday from 11:45am – 3:00pm)! Avocados ($0.75), Onions ($0.10), Garlic ($0.50), Limes ($0.25)

(Recipe taken from http://www.mycolombianrecipes.com/crema-de-aguacate-colombian-creamy-avocado-soup)

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