Avocado: the fruit of a tree that is native to Central and South America. It is much appreciated for its tender buttery flesh, and it can be prepared in innumerable ways. Some people are wary of this fruit as it contains high levels of fat. However, these are primarily monounsaturated fats, which are considered to be ‘good’ fats for cardiovascular health.
Avocados are generally not cooked, as their high tannin content could make it bitter upon cooking. In case you wish to add it to your hot dishes, make sure that it is cooked right at the end.
It is also eaten raw, normally in salty dishes. However in some countries it is consumed with sugar. So try it out in the form of a purée with bananas, pineapple and a touch of honey: this should make a different and delicious dessert.
Try one of our recipes that feature avocados:
- Avocado and Grapefruit Salad
- Avocado, Mango and Grilled Chicken Salad
- Avocado with Shrimp
- Quesadilla with Peppers, Avocado and Turkey
- Tomato and Avocado Salad
Originally published in the Journal de Montréal on May 23, 2010.
Latest posts by Cinzia Cuneo (see all)
- Adapt Your Recipes to a Slow-Cooker in 5 Easy Steps – February 27, 2017
- 20 Years of the Expo Manger Santé – February 23, 2017
- “FODMAP Diet” Wins the DUX 2017 Contest – January 30, 2017