Avocado's from Mexico
Excerpted from Mexico Insights by Judy King and Lorraine Russo (July 2009)
Here are some quick facts about the creamy, rich avocados so prevalent in Mexico:
• The fruits are ready to use when they are firm and give slightly to pressure.
• Avocados never ripen on the tree. They ripen once they are picked.
• Alligator pear is another name for the bumpy, green-skinned fruit.
• The pebbly-skinned black avocado is the Haas, the larger, longer variety, the Fuerte, is another common variety throughout Mexico.
• The Caribbean or Florida variety has a lighter texture, lower oil content and a fruity sweetness.
• The tiny wild avocados can be eaten, skin and all.
• In some vegetarian and cooking circles, avocados are called “green butter”.
• Toasted avocado leaves are used to season special Mexican dishes and some tamales.
• Ripen grocery store avocados in a paper bag for two or three days.
• If you hear the pit rattle when you shake an avocado, choose another fruit.
Following are some unusual and delicious recipes tried and tested by Judy and Lorraine:
Rosa Mexicana’s Guacamole
Seasoning paste:
1-2 teaspoons minced Serrano or jalapeño chiles (with ribs and seeds)
1 tablespoon minced white onion
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
Combine all ingredients in a molcajete (mortar) or heavy bowl. With pestle or back of spoon, mash mixture to a paste.
Guacamole:
1 large avocado, peeled and diced
1/4 cup ripe tomato cut into 1/2″ cubes
2 tablespoons white onion cut in 1/4″ dice
1 tablespoon chopped cilantro
1/4 teaspoon salt
1/2 to 1 teaspoon minced Serrano or jalapeño chile, optional, to taste.
Add one half of the avocado to the seasoning paste and crush to a rough texture. Add tomato, onion, cilantro and salt, mixing lightly. Add the remaining diced avocado half and salt and fold into mixture, being careful to maintain the texture. Add chile if desired.
Putting the avocado pit into the serving bowl will help keep the mixture from turning brown.
Chilled Avocado Soup
4 avocados
1/4 cup lime juice
1 clove garlic
3 tablespoons chopped onion
1 cup heavy cream, crema or cultured sour cream
3 cups cooled chicken broth
Blend all ingredients well in a food processor or blender. Chill well. Garnish each serving with fresh Salsa Mexicana (Mexican sauce).
Tropical Shrimp and Avocado Salad
4-5 cups chopped lettuce or baby greens
1 1/2 pounds medium shrimp, shelled and deveined
2 cups cubed ripe (but firm) papaya
Optional: substitute orange segments or cubes of mango or pineapple for papaya
2 cups cubed ripe (but firm) avocado
6 canned hearts of palm, rinsed and patted dry and then cut into half-inch sections
2 cloves garlic, minced
2 tablespoons, extra virgin olive oil
1 teaspoon lime juice
Dressing:
3/4 cup mayonnaise
3 tablespoons ketchup
2 tablespoons brandy
2 tablespoons lime juice
1/4 teaspoon cayenne
Plunge cleaned shrimp into a large saucepan of boiling salted water. Reduce heat to simmer just until firm—one or two minutes. (Don’t over cook). Drain shrimp and transfer to a large bowl, adding oil, garlic and 1 teaspoon lime juice. Set aside to marinate and cool.
Meanwhile, in a small bowl, whisk together the dressing ingredients. The dressing may be made a day in advance and stored covered in the refrigerator until time to serve the salad.
Just before serving, add avocado, papaya and hearts of palm to the cooled shrimp mixture, tossing gently with the dressing.
Divide lettuce among four chilled salad plates, mounding dressed salad on lettuce. Garnish with sprigs of fresh parsley or cilantro.
Avocado Lime Pie
Pie filling:
1 1/2 cup mashed ripe avocado (about 1 1/2 large avocados)
1 14-ounce can sweetened condensed milk
1/2 cup fresh lime juice
Grated rind of one lime
3 egg yolks
Dash of salt
1 9-inch baked or graham cracker pie shell
Garnish:
Whipped cream
Avocado slices or balls
Chopped nuts
Toasted coconut
Combine milk, lime juice, grated peel, egg yolks and salt in blender, food processor or mixer and beat at high speed until mixture is thickened. Fold in the very well mashed avocado and then pour into the pie shell and chill for at least three hours. Just before serving, garnish the entire pie, or individual pieces with your choices from the above list.
Yummmm…..avocado-licious!!
