Avocados
The avocado, a true Aztec treasure, originated in south-central Mexico around 7,000 to 5,000 B.C. and became domesticated thousands of years later. Archaeologists in Peru discovered domesticated avocado seeds buried with Incan mummies dating back to 750 B.C. The Aztecs called them ahuacatl - "Fertility fruits" - but w hen the Spanish conquistadores arrived they called the fruit "aguacate", which eventually gave way to "avocado" in English.
Avocados are also known as "alligator pears" for their shape and reptilian skin -- and as "poor man's butter" (see below for a recipe) for their creaminess. Avocados are most colorfully known as the fruit of the "testicle tree." It's no mystery why. Fully fruited, these ovulate gems hang down from the trees in twos - and have a longstanding reputation as aphrodisiacs.
Avocados are technically fruit - large berries with one big seed - in the same family as cinnamon and bay laurel. Like bananas, avocados are climacteric fruit, which means they can mature on the t ree but won't ripen until they are removed.
Avocados have suffered a bad reputation for their high fat content, but one-fourth of a medium avocado contains only 81 calories and contributes a wealth of nutrients (see below). Avocados are virtually the only fruit that has monounsaturated fat, plus it has a bonus of polyunsaturated fat. According to the American Heart Association, these fats help reduce blood cholesterol levels and decrease risk for heart disease.
If buying an avocado to use immediately, select a fruit that yields gently to pressure. If planning to use later in the week, select one that is still firm. Handle ripe avocados carefully to avoid internal bruising.
Peel and use avocados in salads, or as a basis for a delicious guacamole. Slice in half and fill with shrimp, tuna or chicken salad for a festive lunch. An easy way to slice a ripe, Haas avocado is to cut it in half length-wise around the seed, rotate the halves to separate, and then scoop out the seed and flesh with a spoon.
Avocados can turn brown when cut. To reduce the browning effect, immediately sprinkle with lime or lemon juice, or vinegar. Remember avocados can be cooked as a part of a main dish.
To ripen, keep avocados at room temperature for three to 10 days. To speed ripening, place avocados in a brown paper bag, or use a fruit ripening bowl. Ripe avocado can be stored in the warmest part of the refrigerator for several days.
The creamy, earthy texture and flavor of avocados pairs well with seafood, poultry, salads, Mexican food, sushi and eggs. Try avocados mashed as a spread on breads, slice them into sandwiches and salads, and fill avocado halves with your favorite foods, from crabmeat to curried chicken.
If you want your avocado NOW, soften it in a microwave at 50% power for 30 to 45 seconds -- and keep doing it until you can feel it's soft. It won't ripen, but it WILL soften.
