Avocado’s are amazing and most people have no idea the magic that happened to get that avocado onto their plate. Every since I was a kid I found the huge avocado seed as intriguing. Why so big? What does it look like? But most importantly, how can I make this thing grow. I have fond memories of my mother helping me to stab the sides of the avocado with toothpick and then precariously hang it partially dipping in water but we always failed. Never did we get so much as a root and for years the mystery would be back-burner-ed as other things in life took priority.
Now older and much less wiser than that know it all kid, I decided to try my luck again with the avocado seed. I have always enjoyed gardening so this was right up my alley. We eat a lot of avocados between my wife, myself and the 4 kids and so I had my pick of seeds to start with and choose the perfect one. It seemed poised to crack open and bring life to the huge seed. As I have always failed with the “toothpick method” I chose to pull a different approach… I tossed it into water for a few days and then planted it with only half the seed under ground and the other half getting direct sunlight (natural warmth). Well, I am happy to report that the seed has sprouted and is slowly reaching for the sky! The leaves are a beautiful color and I am extremely excited about the project. I look forward to growing this avocado tree and will report on the progress right here….
For those of you that love avocados but do not really know where they come from I suggest you continue reading below…
- Avocados contain just 5 grams of fat per serving.
- Avocados contain NO cholesterol and NO sodium.
- Avocados contain 60% more potassium per ounce than bananas!
- Avocados are high in fiber, vitamin B6, vitamin C, vitamin E, potassium and folate.
Avocado come from Avocado trees that can grow as tall as 20-40 feet tall.
Indians in tropical America break avocados in half, add salt and eat with tortillas and a cup of coffee—as a complete meal. In North America, avocados are primarily served as salad vegetables, merely halved and garnished with seasonings, lime juice, lemon juice, vinegar, mayonnaise or other dressings. Often the halves are stuffed with shrimp, crab or other seafood. Avocado flesh may be sliced or diced and combined with tomatoes, cocumbers or other vegetables and served as a salad. The seasoned flesh is sometimes used as a sandwich filling. Avocado, cream cheese and pineapple juice may be blended as a creamy dressing for fruit salads.
Mexican guacamole, a blend of the pureed flesh with lemon or lime juice, onion juice or powder, minced garlic, chili powder or Tabasco sauce, and salt and pepper has become a widely popular “;dip”; for crackers, potato chips or other snacks. The ingredients of guacamole may vary and some people add mayonnaise.
Because of its tannin content, the flesh becomes bitter if cooked. Diced avocado can be added to lemon-flavored gelatin after cooling and before it is set, and chunks of avocado may be added to hot foods such as soup, stew, chili or omelettes just before serving. In Guatemalan restaurants, a ripe avocado is placed on the table when a hot dish is served and the diner scoops out the flesh and adds it just before eating. For a “;gourmet”; breakfast, avocado halves are warmed in an oven at low heat, then topped with scrambled eggs and anchovies.
In Brazil, the avocado is regarded more as a true fruit than as a vegetable and is used mostly mashed in sherbet, ice cream, or milk shakes. Avocado flesh is added to heated ice cream mixes (such as boiled custard) only after they have cooled. If mashed by hand, the fork must be a silver one to avoid discoloring the avocado. A New Zealand recipe for avocado ice cream is a blend of avocado, lemon juice, orange juice, grated orange rind, milk, cream, sugar and salt, frozen, beaten until creamy, and frozen again.
Some Oriental people in Hawaii also prefer the avocado sweetened with sugar and they combine it with fruits such as pineapple, orange, grapefruit, dates, or banana.
In Java, avocado flesh is thoroughly mixed with strong black coffee, sweetened and eaten as a dessert.
Avocado slices have been pickled and marketed in glass jars. California began marketing frozen guacamole in 1951, and a frozen avocado whip, developed at the University of Miami, was launched in 1955. To help prevent enzymatic browning of these products, it is recommended that sodium bisulfite and/or ascorbic acid be mixed in before freezing.