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Being an “85% vegetarian” (I eat chicken or fish once a week), I eat a lot of avocados, usually 2 a week, that my wife slices and put on sandwiches for me. The avoocado provides the smooth, richness that butter or mayonaisse would usually provide. I love avocados and wanted to know if anyone else here eats them regularly. They are high in fat, but they have no cholesterol (of course) and have vitamins and trace minerals.
I LOVE avocados and would eat one a day but for the high cost. My fave USED to be the big shiny California avocados but lately they are NEVER ripe and taste like a hard green banana…no matter how long I keep them they just seem to go from unripe to rotten. I guess Burpee has found a way to give them an almost infintie shelf life with the slight side effect of making them inedible. Burpee and MOnsanto have a way with fruit…after all, turning the tomato to cotton, and making nectarines that NEVER softened, and plums that most resemble billiard balls were no easy feats.
The small HAAS avocados (black and nubbly) are much more dependable but don't have much fruit to them so the price per mouthful is very high if they are over a buck a piece. But I'll buy them when on sale a couple times a year. I whack them in half to remove the seed and put a Tbsp of vinaigrette, or bleu cheeese dressing into each half. A perfect avocado is like a taste of Heaven, but like Heaven, just as elusive.
Haas avocados are the best! Bacon aand Fuerte are good, but Haas have the “buttery” texture that we like. My wife and I took care of a friend's avocado grove in Fallborrok, CA when I was stationed at Camp Pendleton. Put some lemon juice on the avocado when you cut it open and remove the pit to keep it from turning brown. Try an avocado with a scoop of tuna fish in the center, it's really good! I eat “fake” bacon and my wife makes me bacon, lettuce, tomato and avocado sandwiches regularly and they are tasty! My father eats real bacon and he couldn't tell the difference!
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