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The beauty of avocados is that dishes from it can be prepared by culinary experts with any level of experience. There are many recipes for guacamole (avocado) and the only thing you need to know for their successful implementation are a few simple rules.
How to choose avocado
The fruit should be mature, not too hard, but not too soft. If the skin is not squeezed – the fruit is not ripe, if pressed too lightly and deeply – overripe. Peel also should not break, it can not have dark spots, if there are spots, most likely, the avocado not only overgrew, but also rotted.
How to clean an avocado
Slice the fruit along and twist the halves in opposite directions, simultaneously dividing them. If they are separated from each other with difficulty – the fruit is immature. Next, you need to pull out the bone and scrape the pulp with a teaspoon.
In South and Central America, where avocados were prepared long before the appearance of Europeans, the main success in the preparation of this fruit is considered a combination of buttery-nutty taste of fruit and additives, and the sharper the contrast of the taste of guacamole and supplements, the more delicious.
From the avocado cook everything, anything – from soups to pies, but the most popular dish in the whole world is the Mexican guacamole.
Main rules
Instead of overripe, it is better to buy an unripe avocado, and let it ripen at home at room temperature, and not in the refrigerator.
Avocado dishes can not be prepared in advance, they must be eaten immediately after cooking.
If a dish from an avocado is not served immediately, it leaves a bone to prevent the flesh from fading. For the same purpose, lemon juice is added to the salads – the more, the more delicious.
To fully enjoy the exquisite taste of guacamole, it is prepared only with natural seasonings, without preservatives and substitutes. Household appliances, blenders and mixers are not recommended.
The main recipe for guacamole consists of just a few products: mashed avocado pulp, lime juice, cilantro, chili (in the original poblano variety) and salt.
It can be diversified with the help of additional products:
- nourishing – with fried bacon cubes;
- exquisitely – with crumbled blue cheese;
- unusually – with tuna in its own juice;
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Three-color guacamole
Ingredients:
- 2 avocados
- 1 tomato or ½ cup pomegranate seeds
- 1 medium onion
- juice of lime or lemon
- chopped fresh or ground chili
- salt
Dredged avocado pulp to a fork to mash, but to feel the individual pieces. Squeeze the juice out of the lemon into it. Add finely chopped onions, diced tomatoes or pomegranate seeds. Salt and sprinkle chili to taste. You can add a spoonful of olive oil. Stir and decorate with a slice of lemon.
Guacamole State of Pueblo
Ingredients:
- 1 avocado
- 1 orange or grapefruit
- 1 red onion
- 1 tbsp. l. olive oil
- juice of lime or lemon
- 1 sprig of fresh coriander
- ¼-1 pod of fresh chili
2/3 of the avocado cut into thin slices, the rest stretch. To make an orange on lobules, peel them from the skin. Cut the onions into semicircles. Beat the lemon juice, butter, chopped coriander, chopped chili, salt. Put in the salad bowl leaves of lettuce or lettuce, over the fruit and onions, pour over the sauce.
Festive guacamole
Ingredients:
- 1 avocado
- 1 tbsp. l. red caviar
- 2. Art. l. sour cream
- juice of lime or lemon
- black ground pepper to taste
- dill
Cut the avocado in half and, without damaging the skin, pull out the stone and scrape the flesh. Skins to save. Cut the pulp into cubes, knead a little. Add caviar to the flesh, pour sauce from sour cream, lemon juice and black pepper, mix. Fill with a mixture of skins, decorate with a slice of lemon, eggs and chopped herbs.
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How to serve guacamole
Traditionally, guacamole is eaten with corn chips or wrapped in tortillas.
Interesting facts about avocado
This is the most caloric fruit on the planet.
It contains substances that lower the level of cholesterol in the blood.
Avocado is an aphrodisiac, in due time it was because of this that it was forbidden to eat conquistadors.