AVOCADO GOOD HEALTH-FRUIT FROM MEXICO
Posted On May 27, 2020
First of all- avocado good health? Most definitely!
Origin: Strange food names!
There are lots of reasons to love avocados. They keep your heart healthy and reduce your cancer risk. The origin of the name has an amusing aspect,
Avocado from Mexico;
My research tells me that avocado derives from an Aztec word meaning “testicle”
It derives from a word “ahuácatl” meaning testicle, due to its shape and the fact that it was thought to posses aphrodisiac qualities
These Aztecs probably used the word much as we use “nuts” today
Some say that “guacamole” means “testicle sauce”-combination of the word āhuacatl (avocado) and mōlli (sauce)
Health benefits eating avocados: Avocado nutrition facts
They are jam packed with all sorts of vitamins and other goodies that will improve your health and lower your risk of diseases. They make a great addition to a healthy, balanced diet
Different types avocado:
There are hundreds of varieties and many are hybrids, meaning that they come from different types being bred together to create a new one
Here is a chart of the most common varieties
I tend to use these 3 varieties in my restaurant kitchen-They are also more widely available
This type originates in California, oval in shape with a green skin. Medium large in size and with a delicate taste
Fuerte Avocado-my personal favorite
Somewhat more elongated in shape, it is one of the more beloved varieties. It is a hybrid coming from Mexico and Central America. The skin comes off easily and the flesh is nice and firm, ideal for slicing when you want nice uniform slices.
Regrettably not so easy to come across here where I am in Spain. The Spanish have there own thoughts on what is best!
This is the one that you are most likely to find everywhere. The skin is more of a purple color and the flesh quite “buttery”. In my opinion a bit too “moochy” for salads but excellent for guacamole
How to pick the best-do you know when avocado ripe?
The avocado is somewhat of a nightmare for suppliers and cooks alike. When at their prime point for consumption, they rapidly over-ripen and get soft. Alternatively they remain in a frustrating rock hard state for days and days
First check out the color.
Hass avocados should have a dark purplish color when ripe. If it has a green color, it is not.
A bad Hass avocado will have a black color
The fuerte and bacon varieties should have a bright green color
Give it a feel
Avocados should a firm feel with slight “give”
Avoid if you feel pockets of air between skin and flesh
Ripen avocados overnight?
Overnight will not usually do the trick.
There are however only two ways to speed up ripening.
Forget about suggestions of microwave or oven.
You will perhaps achieve a softer avo but flavor and texture are ruined.
The easiest method if you are not in a rush is just to leave your unripe avos in a warm area in your kitchen.
If you are more in a hurry you can put them in a paper bag together with a banana or an apple.
This produces a gas called ethylene that causes fruits and vegetables to ripen.
Ripe avocados should be kept in the fridge
Arepa street food from Venezuela
I was the owner and chef of a Michelin star restaurant in Caracas for many years. One of the staple street foods was “arepas” Nothing like leaving work late at night and indulging in a good arepa.
Arepa is a type of food made of ground maize dough, originating from the northern region of South America. It is particularly popular in Venezulea where it is eaten with cheese cuajada (fresh cheese), various meats, chicken and of course avocado.
The Queen of arepas is the “Reina Pepiada”-chicken, mayonaise, avocado and cilantro (coriander leaves)
The arepa that I will make here is one of the most popular recipes, named in honor of a beautiful young woman who was Miss Universe in 1955
The Reina Pepiada
Predominantly- chicken, avocado, mayonnaise and cilantro-Step by step recipe
Tomato salad with guacamole, black garlic and essence vinaigrette-for the adventurous chef!-Step by step recipe
Great guacamole recipe incorporated!
Avocado on toast-for the not so adventurous –recipe
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