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Dark and delicious

Avocados have become a year-round favorite
From the chef | Search restaurants | Archives

June 20th, 2007 issue

COURTESY PHOTO
A summertime mix of greens, fruit and avocados will brighten any family gathering.
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When Groucho Marx made a crack about alligator pears in The Coconuts, he was referring, of course, to the avocado.
At the time, growers in Florida and California were just beginning to ship the once-exotic fruit to the masses. These days, however, the green-skinned, tell-tale shape is familiar to just about everyone — no need for quaint nicknames.
Avocados come in many varieties, some more distinctly pear-shaped than others. Groceries and restaurants, for the most part, stock the Hass avocado, which is available year-round. Its small pit and smooth, buttery texture also make it a favorite. Other common varieties include Fuerte, Bacon and Zutano, generally available fall through winter.  
Because avocados are not ripened on the tree, they peak either at the grocery store or at home on the counter. “Ripe avocados can be distinguished by color,” explains chef Vlasta Jiros Lacina of Ambiente — the Living Restaurant. The skin of the Hass will darken when the flesh inside is ready. But, he warns, feel is a better indication of ripeness. Chef Lacina suggests applying gentle pressure — the fruit should be firm yet give, “like a peach.”
Avoid those with dark spots or cracked skin.
Ripen avocados at room temperature (it may take a few days). To slice, cut through to the pit lengthwise on both sides then gently twist apart. If the flesh is too soft to slice, take a spoon and scoop it from the skin. The flesh will keep in a refrigerator, covered, for several days. Make certain to sprinkle it with lemon juice to prevent browning.
Thanks to their nutty flavor, avocados can be added to many dishes — spicy to mild — or mashed with peppers into guacamole. In this recipe, they balance many tastes.
Vlasta Jiros Lacina is chef at Ambiente — the Living Restaurant, located at Mánesova 59, Prague 2–Vinohrady. Tel. 222 727 851.

AVOCADO SALAD WITH GORGONZOLA

Ingredients

300 grams (10.6 ounces) ripe avocado
300 grams fresh strawberries
300 grams honey melon
300 grams lamb’s lettuce
300 grams oak-leaf lettuce
100 grams Ligurian olives with pits
500 grams gorgonzola
Dressing
200 grams fresh orange juice
200 grams extra virgin olive oil
100 grams honey
100 grams walnuts, chopped
Preparation
Wash strawberries, lettuce; peel avocado, peel and seed melon.
Chop avocado, strawberries, melon and gorgonzola into cubes of approximately 1 centimeter (0.4 inch).
Place in a bowl and stir lightly.
Add lamb’s lettuce, Ligurian olives and hand-torn oak-leaf lettuce.
Dressing
Mix orange juice with olive oil at a one-to-one ratio.
Add honey and stir until ingredients are blended thoroughly.
Pour the dressing over the salad and stir lightly.
Sprinkle with chopped walnuts.


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Reader's comments:

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[00:46 26/06/2007] : Sorry to say, you are "nuts" to publish to Czech population, not probably knowing if avocado is grown below or under ground, such an elaborate receipt. Avocado is considered among the en most healthy foods and can be prepared in more simple way than you have just suggested.
Gaberle
Wisconsin
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