A favorite for our dips and a must have for our meals, this fruit is primarily pear-shaped, but some varieties are also almost round. They can weigh from 1 ounce to up to 4 pounds each.
The most common types are: Bacon, Fuerte, Gwen, Hass, Pinkerton, Reed, and Zutano, with many chefs having a particular preference for the Hass variety.
Avocados are used not only in salads and the ever popular guacamole, but also in breads, desserts, main dishes, and in non-culinary creams for facials and body massages.
The Taiwanese eat avocados with milk and sugar. Indonesians mix them with milk, coffee, and rum for a cold libation. Filipinos puree them with sugar and milk to make a dessert drink.
Even the avocado tree leaves are used in some parts of Mexico. Both green and dried leaves can be used for wrapping tamales, or seasoning for barbecues and stews. Dried leaves will keep for several months in a tightly-closed container.
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My fascination with fruit trees and what I learn along the way.
