Avocados
The avocado pear has a smooth, pale yellowy-green to golden flesh with a buttery texture and a bland, mild and nutty taste. Rich in protein and Vitamin E (the antioxidant vitamin), avocados also contain up to 30 g of monounsaturated fat each, making them relatively high in calories.
Avocados are best combined with foods that enhance their nutty flavour, whilst cutting through their oily richness. Thus, it is usually a good idea to avoid serving them with heavy sauces, cream or cheese. They are probably best known for guacamole - a coarse avocado purée with chopped onions, green chilli and lemon or lime juice. They may also be baked in their shells and served with white meats such as turkey or chicken. However, they are often at their best when served simply, with a fresh vinaigrette dressing or a sprinkling of fresh lime juice and salt.
Avocados will soon turn a dirty brown colour when they are exposed to air - always prepare them just before serving, or drench them with lemon juice to prevent them from discolouring.
There are two main types of avocado: those that appear in the summer and those that appear in the winter.
Summer Avocados
The summer varieties of avocados, such as the Hass, have a rough, pebbly skin that is green when unripe and purple-black when fully ripened. Inside, they have a golden-yellow flesh.
Winter Avocados
Winter varieties such as the Fuerte have smooth green skin that retain their colour when ripe, with a pale green to yellow interior flesh. They tend to be slightly larger and more pear-shaped than the summer avocados.
