Creamy Avocados

I really like avocados, but use them far too infrequently since they are not always available in my supermarket.

After seeing a recipe for guacamole in River Cottage Veg Every Day I decided to adapt it slightly and make my own. For the first time I used a blender for it, and it was so creamy!

I used 2 large, ripe avocados, 2 cloves fresh garlic, juice of 1/2 lemon, lots of salt and black pepper, and a little dried bear’s garlic.

Before they became popular in Germany with the introduction of Mediterranean foods to the German table, the old German names for avocado (Persea americana und Persea nubigena) were “butter fruit” (Butterfrucht), because of their consistency, or “alligator pears” (Alligatorbirne), because of the shape and the alligator-like skin! (Although this could just have been a mispronunciation of “avogato pear”). In the UK I remember they were first sold as avocado pears in the early 1980s, which caused many people to think they should be sweet! Afterwards the word “pear” was dropped. I was in my early twenties when I first tasted one!

Here in Germany we usually get the Fuerte sort, but occasionally I have seen the more rounded, dark-skinned Hass avocados in specialist shops.

Yes, they contain a lot of fat (“good”fat!), but have the benefit of many B vitamins, potassium, magnesium and vitamins E and K. These are good for healthy skin and hair, the nervous system, and basically improve your mood. So if you feel in danger of suffering from the winter blues… go and eat an avocado!

You’ll feel so much better afterwards! I promise!

6 thoughts on “Creamy Avocados

  1. Yummy. I had a little cabin a few years ago with avocado trees in the yard. The fruits as large as softballs. They are of a variety called butter avocados and -yummy.

    • Bear’s garlic is a wild, broad-leaved garlic, apparently also known as ransoms (that name is never used here). Botanical name: Allium ursinum. You must look out for it on the markets in early spring as its flavour is amazing!

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