Tag Archives: avocado

Grape and Avocado Salad

Grape and Avocado Salad

Oh avocados, is there anything you can’t do? *loving sigh*

Here’s a short but sweet recipe that fits perfect as a side salad for your mexican recipes, or even as a salsa for chips if you wish. The tartness of the grapes works nicely with the creamy goodness of avocados. It’s worth the ten minutes it will take for you to put together.

It’s also the perfect vegetarian recipe, as there is no meat products within, although I did slaughter several veggies. Let your own ethics guide you.

  • 3 cups red seedles grapes, chopped
  • 2 avocados diced
  • 1/2 sweet red pepper, diced
  • 1/3 cup sweet onion, diced
  • 1 Anaheim pepper, diced
  • 3 tblspn cilantro, chopped
  • juice from one lime
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • Bean sprouts, to garnish

Mix all (except the bean sprouts) of the ingredients in a medium sized glass bowl. Cover with Saran wrap and place in the refrigerator for 1 hours, allowing the flavors to maserate.

Remove and serve, topping with aforementioned bean sprouts.

Serves 4

Technorati Tags: recipes, salad, salsa, grapes, avocado

Avocado Cake

Avocado Cake

Typically when I look at ingredients, I like to do three different recipes to fully explore its depths and opportunities. I do one recipe that everyone has heard of, one recipe that I happen to like, and one that…well…just seems a bit off. Sometimes I miss the mark for the third recipe and end up doing another dish that I happen to like, but sometimes I’m able to find a recipe that makes me go “What the…?”

Such is the case with this here recipe, an avocado cake. I’ve never heard of the recipe before, and since I typically think that avocados go best with chile peppers or corn chips, to see it in use in a cake was something I was not expecting.

One may think that the idea of an avocado cake may be a bit on the risque side, but I’m here to allay your fears. Done correctly, it’s a cake that can sit with pride next to your zucchini bread or pumpkin cake. It’s that kind of cake. It’s still very good though, and I was able to get a confirmed avocado hater that this recipe was, in fact, quite the tasty morsel.

  • 1 1/3 cup Sugar
  • 1/2 cup Butter, room temperature
  • 2 Eggs, well beaten
  • 1 cup Pureed avocado(about 2-3 avocados)
  • 1/3 cup Buttermilk
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg, freshly ground
  • 1/2 tsp Allspice
  • 1/2 tsp Salt
  • 1 1/2 tsp Baking soda
  • 1 1/2 cup All purpose flour
  • 1/2 cup Chopped dates
  • 1/4 cup Golden raisins
  • 1/2 cup Walnuts

Pre-heat your oven to 350 degrees F.

In a large mixing bowl, cream together the sugar and softened butter. Add the eggs, and fold in thoroughly. Add avocado puree and buttermilk, and mix well by hand.

In a smaller bowl, combine the spices, salt, baking soda and flour. Mix well.

Gradually, add dry ingredients to the wet ingredients, beating well. Fold in the dates, raisins and walnuts.

Pour into a greased 9×9 inch baking dish or your favorite bundt pan. Bake for 50-60 minutes.

Remove from oven, and allow to cool for 5-10 minutes before serving.

(Serves 8-10)

Technorati Tags: Food and Drink, Recipes, Cake, Avocado, Avocado Cake

Avocado Global Politics: A short play in One act

This play is based on true events that have taken place from 1992 through present day. It illustrates fairly well how food gets involved in all manner of politics.


There is a PODIUM placed in front of members of the PRESS. Sitting at chairs to either side of the podium include, the US GOVERNMENT, the CALIFORNIA AVOCADO GROWERS ASSOCIATION, the US CORN INDUSTRY, and the MEXICAN AGRICULTURAL DEPARTMENT. The US Governments saunters over too the podium and taps the mike to see if it’s on. It is.

US GOVERNMENT: Uh. Hello. If I could have your attention for a moment.


(Speaks louder and with more authority) I would like to welcome the new opportunities the have arrived with the signing of the North America Free Trade Agreement. With this agreement, it will allow all manner of products to be sold at markets throughout Canada, the United States, Mexico and beyond. With this, we open our doors to products previously restricted…

CALIFORNIA AVOCADO GROWERS ASSOCIATION:(interrupting)*cough* Except Avocados.*cough*.

US GOVERNMENT:(startled) I’m sorry…what?

MEXICO: What did you say California?

The Avocado growers stand up and walk to the US Government. In their hand is clearly seen a roll of MONEY.

CALIFORNIA AVOCADO GROWERS ASSOCIATION:(to the US Government)I said…Except Avocados. They aren’t part of NAFTA. They have… (placing money in to US Governments hands)
…fruit flies.

MEXICO: Our avocados do not have fruit flies!

US GOVERNMENT:(counting money) Except for avocados. Mexico can’t bring them into the US, because they have fruit flies, french fries, something. Whatever. They ain’t coming in.

MEXICO: We do NOT HAVE fruit flies!

California gives the US Government the thumbs up and walks back to their chair to sit.

MEXICO. I said, our avocados do NOT have FRUIT FLIES!

US GOVERNMENT:(Returning to the speech) And in this new era of free trade, we can bring money to people unused to such opportunities.

MEXICO: Okay, screw you guys. We can’t trade avocados? Well then you can’t sell us your corn. Something about corn worms or something. Doesn’t matter. Your corn sucks. It’ll ruin our tradition. That’s it.. tradition!

US CORN INDUSTRY: Whoa, whoa. Let’s not get hasty now.

MEXICO: I can smell the stink of your corn crop over here. Why would we let that into our land. The land which corn originally grows I should add.


The Corn industry gets up and walks directly to the US government. They give a roll of money, write a check, and free tickets to the Nebraska Cornhusker Football Games to the Government. They shoot an evil glance at both California and Mexico before return to their seat. The Government stares at the bounty in their hands.

US GOVERNMENT: I’m sorry, what was I saying? Mexican Avocados can be sold in the US as soon as we determine them to be free of Fruit flies.


The Corn industry stares at the Government and snaps their fingers. A SCIENTIST in a white LAB COAT glances out from the stage left curtain.

SCIENTIST: Mexican Avocados do not have fruit flies.

MEXICO: I told you!

US GOVERNMENT:Mexican Avocados do not have fruit flies, and will be available throughout the United States.


The avocado growers get up and run to the US government. They empty their pockets, giving the government anything that might be of value. Dimes, pennies, tickets to Disneyland.

US GOVERNMENT: This isn’t as much as the corn growers gave.


The government nods and prompts the avocado growers to sit down.

US GOVERNMENT:(returning to the speech) As I was about to say, Mexican Avocados do not have fruit flies, and will be available throughout the United States…


US GOVERNMENT: …except for those states who believe that Mexican Avocados have fruit flies.



The Corn industry clears their throat as a threat.

US GOVERNMENT: Until 2007. Because, by 2007 I’m sure this whole fruit fly nonsense will be taken care of.


US GOVERNMENT: I’m sorry Mexico, were you saying something?


Technorati Tags: Food and Drink, Food, Avocados, Food Politics

Crab and Avocado Salad

I think I’m in love with this recipe. Short and easy to prepare (under 5 minutes after you set your ingredients), and also very tasty. If you want a bit of kick to this, leave the seeds in the jalapeno peppers.

  • 1 cup Crab Meat, Cooked (approx 1/2 lb)
  • 2 Jalapeno Chiles, seeded and minced
  • 1/4 Red Onion, Chopped
  • 1 Clove Garlic, Finely Chopped
  • 1/4 cup Tomato, Chopped, 1 small
  • 2 tbl Cilantro, Fresh, Snipped
  • 2 tbl Olive Oil
  • 3/4 tsp Salt
  • Ground Pepper (to Taste)
  • 2 Avocados, Peeled & Chopped
  • 1/4 cup Lime Juice

Place the Crab meat in a medium glass mixing bowl. Add the jalapenos, Onion, garlic, tomato and cilantro. Mix well. Add the oil, salt and pepper.

Fold in the chopped avacados, being careful not to smash the salad. Mix in the lime juice. Either serve immediately, or cover and chill.

Serves 6

Technorati Tags: Food and Drink, Recipes, Avocado Salad, Crab Meat

Avocados Hints and Tips

Here’s a little more about Avocados:

  • California Avocados are available year round.
  • Hass Avocados is harvested from early winter through spring.
  • When buying an avocado for immediate use, purchase one that yields to gentle but not excessive pressure.
  • For future use, select a fruit that is firm but not hard. It should still have a very slight give to pressure, but still feel solid.
  • Avoid bright green skinned avocados, as they will ripen improperly. Choose dark green skins when possible.
  • Do not choose avocados that are sunken, shriviled or mushy.
  • Store avocados below 70 degrees F.
  • Avocados will not ripen on the tree. They must be picked from the tree to initiate ripening. The leaves supply a substance that prevents ripening. The best way to store avocados is to leave them on the tree; they will store for 7 months or more when left on the tree.
  • To speed the ripening process, put the avocados in a brown paper bag and leave them at room temperature for a day or two.
  • To seed an avocado, cut the fruit lengthwise all the way around. Gently twist the halves in opposite directions to separate them. Whack the seed with the the blade of a heavy, sharp knife, and twist the knife slightly. Lift out the seed which should still be attached to the knife.
  • As soon as you cut an avocado, pour bottled lemon juice on any portion you don’t plan to use, leave the seed in the unused portion, wrap tightly with plastic wrap and store in the refrigerator. It will keep without darkening for at least a few days.
  • Flavors that go well with avocados: Chiles, cilantro, citrus fruits, crab, honeydew melon, onion, pineapples, rasberries, shrimp, tomatoes, tuna.

Technorati Tags: Food and Drink, Avocados, Food Tips


This is one of the easiest recipes to make, and quite possibly one of the oldest on the planet. The Aztecs referred to guacamole as ahuaca-mulli which translates roughly to avocado sauce or avocado mixture. So points off for creativity in the naming of guacamole.

There are as many ways to make guacamole as there are ways to make salsa. If you get the “mash the heck out of Avocados” down, you’re well on your way to making a decent recipe. Some folks enjoy salt in their guacamole, others sugar, and still others do both. Count me in on the salt side of the equation.

One quick note here: There’s little to no reason why you can’t make your own guacamole. If you feel the need to buy pre-made guac, please, please, please, smack yourself out of it.

  • 2 medium Hass Avocados, cut in half and seeded
  • 1/2 cup red onion, chopped
  • 1 Tablespoon lime juice
  • zest from 1/2 lime
  • 2 serrano chiles, seeded and chopped
  • 2 teaspoons kosher salt
  • 1/8 cup cilantro, minced

Place the meat of the avocados in a medium mixing bowl. Using a potato masher (or barring that, a fork), mash the avocados into a paste.

Add the rest of the ingredients and mix well.

Serves 4-6

Technorati Tags: Food and Drink, Recipes, Guacamole,

Avocados: Nature’s Mayonnaise

Now that the holidays are nearly over, I can return this blog back to its righteous course: writing snarky commentary on various ingedients and cuisines, whilst trying to appear educated and worldly.

That being said, it’s now time to look at Avocados, the first food I’ve researched that has appeared to have been named after testicles.

I’ll let that sink in for a second or two before continuing.

The name “avocado” comes from the Aztec word ahuacatl, which was also their name for those special male bits. The name makes a bit of sense when looking at the fruit, and also when the hardened seed inside is considered. This may all be factually correct, but it has forever changed the way I’ll look at the produce section.

When the Spanish arrived upon the shores of what is now central Mexico, they couldn’t correctly pronounce the Aztec word and thus it was transmogrified to ” abogado” and then later “avocado”.

The avocado originated in Central America, where it was cultivated as many as 7,000 years ago. It was grown some 5,000 years ago in Mexico and, but the time of Christopher Columbus, had become a food as far south as Peru. The avocado was introduced to California in the 19th century, where it flourished. In the United States 95% of the avocados grown are grown in California, with 80% in San Diego County.

There are dozens of cultivars of avocados, with Hass tending to be the most popular here in the United States. Other cultivars include Bacon, Ettinger, Fuerte, Green Gold, Gwen, Kona Sharwil, Pinkerton, Reed, and Zutano. The cultivar Florida is larger and rounder fruit, with a smooth, medium-green skin, and a less fatty, firmer and fibrous flesh, and are occasionally marketed as low-calorie avocados.

Avocados do contain a fair amount of fat but the fat they contain is highly monounsaturated, the kind that’s associated with a healthy heart. Avocados are also rich in vitamin E and is a grat provider of potassium, supplying 60% more potassium than your average banana. Avocados are high in fiber, and provide substantial amounts of folate (folic acid), vitamin B6, and pantothenic acid.

So expect three Avocado recipes in the coming days, including, most assuredly, a recipe for guacamole.

Technorati Tags: Food and Drink, Food, Avocados