I just received a bag of big ol' avocados from down Miami way (thanks Christine, Courtney, Josh) and it is reinforcing my notion that our Florida avocados are far superior to those California Haas avocados on a number of fronts.
Forget the fact that they contain less fat. That's not a plus in my book. Fat is good. And good fat is even gooder.
If I had to just sit down and eat an avocado plain -- ok, maybe a little lime and salt -- I'd probably go with the California variety. Ounce for ounce, they pack a lot more flavor. But our Florida avocados lend themselves better to cooking. I'm going to take a couple of my avocados and make a curried avocado soup which is easy and perfect for these hot-hot days. And I'm gonna take a couple more and make a big batch of guacamole, some of which will top the tostones we're having for dinner tonight.
Here's the what wins it for Florida avocados: They are bigger, much bigger (see how they dwarf the English muffins? See how just a small slice is half as big as my hand?) No, bigger is not necessarily better ... except when it comes, perhaps, to avocados. The California and Florida varieties both cost about $1.59 at the grocery store these days. But ours are about four times bigger. Lean avocados for lean times...
6 comments:
Oh, wrong, wrong, wrongitty-wrong-wrong. Just wrong. Name that blob something else and I won't be soooo disappointed by its glassy stare and its watery persona. I still won't eat it except accidentally if it's disguised as guac, which is nigh well impossible due to the aforementioned wateriness and glassiness, plus a gaggy dose of sliminess. Slime-eggs. Call them that.
Methinks that maybe you got a bad one, Hannah. There are all kinds of Florida 'cados and, yes, some are truly Slime Eggs, or worse. When I'm making guac out of our avocados I toss in a few kernels of Florida sweet corn, too, and that makes it doubly good. I'm glad to know that you New Englanders can get righteously worked up about about avocados, that it's not just Floridians and Californians who possess that pathology.
we keep trying them thinking we might have ended up with a bad one, but the next is as bland as the last... I'm sticking to Haas.
Lime and salt, huh? I'll have to give it a try. I'm partial to just some black pepper.
Grilled avocado is great, too!
Neighbor has a tree that keeps me in supply :)
I tried some deep-fried Florida avocados last week. Soaked slices in lime juice, dipped in panko, friend in oil for 3-4 minutes. Pretty decent. But I would advise you to use really firm 'cados or else they go to mush.
My grandfather used to eat florida avocados all the time, as he used to grow them on his farm. I picked up the habit of taking a nice thick slice, drizzle a little olive oil and salt on top and eat it between a warm piece of pan sobao (cuban bread).
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