September 3, 2004 2:37 PM   Subscribe

Avocadofilter! My Dad has a very productive tree and gave some to us. I have 8 that are all ripe at once. Sick of guacamole, tried pasta sauce, had them on toast - what else can you do with them?
posted by i_am_joe's_spleen to Food & Drink (29 answers total) 9 users marked this as a favorite
They are yummy sliced on a toasted bagel with tomato and spicy mustard (and mayo if you like). Or is that too much like toast?
posted by dual_action at 2:42 PM on September 3, 2004

Chop them up and put them in gazpacho.

They are quite delicious in salad.

Do you know any babies? They are perfect baby food, just as they are. They're also a fantastic food for pregnant women and nursing mothers--a very healthy fat.

Mashed up, they are lovely as a face mask, or rubbed on dry elbows and knees. Leave it on for a few minutes, then wash it off.
posted by padraigin at 2:44 PM on September 3, 2004

face mask, definitely.
posted by amberglow at 2:58 PM on September 3, 2004

My favorite avo treat is to mash them up and slather them on corn on the cob instead of butter.

Avos are also a fantastic natural thickener. If you add them to soups or smoothies or puddings or what have you, the other tastes usually overpower them, and you're left with all of that tasty, healthy fat.

My absolute favorite recipe in the whole world is


One bunch of dino kale, deribbed and torn up
One or two avo, sliced
One tomato, chopped
A little cayenne
Some salt (I like a lot)
The juice from half of a lemon ( I like more)

Just put it all together in a big bowl. Start picking up the kale and bruising it and smashing it, together with the rest of the ingredients. You're trying to soften the kale, and while you do that, the rest of the ingredients are melding together and making a fantastic salad dressing. Keep kneading and massaging everything for about five minutes. The kale will be nice and soft, and your hands will be a mess. Lick all of the extra bits off of your fingers, and enjoy the salad.
posted by iconomy at 2:58 PM on September 3, 2004 [5 favorites]

Add to Mache (lamb's lettuce) and sliced strawberries as a salad. Delicious and all of five minutes to prepare.
posted by Verdant at 3:01 PM on September 3, 2004

Guac lasts indefinitely when frozen without any air bubbles to brown it.
posted by luriete at 3:12 PM on September 3, 2004

Mash up, add salt, grill some chicken, toast some bread and make an awesome sandwich. Extra points if you put roast peppers on it.
posted by signal at 3:14 PM on September 3, 2004

Enter : Epicurious.
posted by the fire you left me at 3:24 PM on September 3, 2004

Make sushi! Get some fake crab, avocado, sticky rice, nori, and you've got California rolls!
posted by jasper411 at 3:36 PM on September 3, 2004

Wow, luriete... I didn't know that: I'm going to have to experiment with that! Of course, I imagine a healthy dose of either lime juice or powdered vitamin C would do the trick vis a vis oxidation.

One of my favorite ways to eat avocado?

As a shake!

A little milk (or soy milk), banana, ice, honey, and ripe avocado... mmm. The shake will taste mostly of banana — the avocado gives it body and a buttery nuance.
posted by silusGROK at 3:56 PM on September 3, 2004

silusGROK, that's definitely how I keep my guacamole from turning brown -- a little squirt of lemon or lime juice does the trick.

As for me, my favorite summer salad is just a chopped ripe avocado, a chopped ripe heirloom tomato, plus salt & pepper and a simple vinaigrette. Gorgeous. I could eat it all day.
posted by scody at 4:06 PM on September 3, 2004

Sliced with ruby red grapefruit sections on a bed of bibb lettuce and dressed with poppyseed dressing. Very pretty and very yummy.
posted by lobakgo at 4:07 PM on September 3, 2004

I'm eating banana/avocado "ice cream" right now. You break up 2 bananas and chop up one avo and put them in a ziplock, then put them in the freezer for about 6 hours. You then throw them in a blender and add just the teensiest bit of oj or pineapple juice or water, a spoon at a time, until it starts to blend. You usually need to add about 4 tablespoons worth. Let it blend for about 30 seconds. You'll end up with a yummy, super creamy, icy cold, pretty, thick (and any other adjectives you want to throw in there) soft-serve, that's all good for you.
posted by iconomy at 4:11 PM on September 3, 2004

I make a lot of summer salads from my garden this way.

Heirloom tomatoes, cucumber, red onion, avocado. Dressing of lemon juice, olive oil, pomegranate syrup, coarse black pepper and sometimes a little bit of egg if I'm in the mood.

Whoever suggested gazpacho, I second that. Great on a hot day.
posted by luriete at 4:30 PM on September 3, 2004

Another avocado ice cream. My ice cream maker came with a more savory recipe, but I can't seem to find it...
posted by plinth at 4:39 PM on September 3, 2004

Mmmm guac.
posted by anathema at 4:59 PM on September 3, 2004

A simple trick is to take an avocado half and and put some soy sauce in the seed hole. Then carve out chunks with a spoon, taking a bit of the soy each time.
posted by O9scar at 7:01 PM on September 3, 2004

Two of my favorite recipes:
  • make a salad of corn kernels, black beans, chopped red pepper, cubed avocado, and (optional) shredded chicken, crab, or shrimp, and serve over a bed of lettuce.
  • Sautee three chopped green onions with a bit of diced garlic and throw in some bacon or pancetta (optional), then half an avocado, cubed. Mix up 4-6 eggs with some parmesan or regato cheese and a little milk and then scramble gently in the pan with the onion/avocado mixture and serve over toast points.

posted by taz at 7:38 PM on September 3, 2004 [1 favorite]

Slice 'em up and deep fry them. Seriously. You can't lose (except, yknow, it's not as healthy as the above suggestions).
posted by samh23 at 7:50 PM on September 3, 2004

Cream of Jalapeno Soup

1/2 TB unsalted butter
5 Jalapeno chilies, minced
1/2 large onion, chopped
3 garlic cloves, minced
2 C diced tomatoes
1 Avocado, diced
2 Quarts of heavy cream
1 bunch cilantro, stemmed and chopped

Melt the butter in a large saucepan over med. heat. Add the jalapenos, onion, and garlic and saute until the vegetables are soft, about 5 minutes. Remove from heat and stir in the tomatoes, avocado, and cream.

Bring the soup back to a simmer, watching and stirring on low heat so that cream does not separate. Cook for 30 minutes to reduce by 1/3. Season with salt and pepper. Just before serving, stir in most of the cilantro saving some for garnish.

Worth every calorie!
posted by Secret Life of Gravy at 7:54 PM on September 3, 2004 [1 favorite]

There was a recipe on the cover of Gourmet a few months back involving an avocado BLT. If I remember correctly it was bacon, tomato, avacado and sprouts and some kind of homemade mayo. Maybe you can find it on Epicurious... (Oh, and that's another good resource: type avocado into Epicurious.com and I'm sure you'll get a batillion options.) Guac on.
posted by adrober at 8:12 PM on September 3, 2004

Slice in half, fill the seed hole halfway with balsamic vinegar and halfway with olive oil. Salt and pepper all over.

Or, avacado completment cassé: mashed avacado mixed with balsamic vinegar and olive oil on toast, garnished with chopped scallions, salt, and pepper.

When I am in California, I eat one or the other every day for lunch.

Also, I remember once having a salad at a restaurant: the avacado was spooned out of the skin, mashed up with some sort of sauce, some tomato, whatever, and spooned back into the skin to 2/3 full. Baby cocktail shrimp were then mounded on top. It was pretty yummy.
posted by armchairsocialist at 10:18 PM on September 3, 2004

I bet this is fabulous: Avocado and Crab Stuffed Portabella Mushrooms.

And avocado.org has a searchable recipe database. You can view by category, or put some other ingredient in the search field and get avocado recipes with that ingredient, if there are any.
posted by taz at 11:03 PM on September 3, 2004

Response by poster: Thank you everyone - it's dinner time, and now the problem is one of too much choice. Yay.
posted by i_am_joe's_spleen at 11:11 PM on September 3, 2004

Sliced in half, pit removed. Sprinkle lightly with Lawry's Seasoned Salt. Eat with a spoon. YUM! Vegetarian food that tastes, I kid you not, like beef steak!
posted by Goofyy at 7:26 AM on September 4, 2004

posted by WolfDaddy at 8:11 AM on September 4, 2004

Lime juice and sugar. Makes a yummy fatty desert.
posted by Nelson at 2:32 PM on September 4, 2004

Sliced relatively thinly, served with wasabi and soy sauce for avocado sushi...
posted by gen at 8:41 PM on September 4, 2004

Sick of guacamole

I can only imagine that you have not yet made it with enough garlic, or you could not possibly use such a heretical phrase...

And: iconomy, you are a revelation, as always. It's 1:30 in the morning, I'm on my way to bed, and I now want to go out on the town and find an all-night grocery store to make one of your recipes...
posted by soyjoy at 10:35 PM on September 4, 2004

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