Avocados

I could eat avocados like apples. Well, maybe not like apples, as I wouldn’t eat the skin because it’s all hard and practically impenetrable, but, uh, whatever… so it isn’t a perfect comparison.

A ripe avocado has so many delicious qualities at the same time it can be difficult to describe all the flavor sensations. At once it is buttery, sweet, fruity, and has a smooth texture that seems to melt in your mouth. However, this window of opportunity to eat the perfectly ripe avocado is incredibly slim and if you wait too long that sweet buttery goodness turns into sulfuric rotten grossness, along with the possibility of those nasty roots swirling through the flesh. Of course, an under-ripe avocado has a toughness and gritty texture and a raw flavor that doesn’t seem to resemble any of the notes its riper version has, but more similarly a Granny Smith apple. Hey! I knew I’d be able to make an apple comparison here!!!

When selecting an avocado it shouldn’t be hard as a rock or squishy as all get out. Those are either way to unripe or overly ripe and will probably kill you. Look for ones that you can press your thumb into and it has a gentle give. Of course, even this could be a bad avocado, so if the give is right, go ahead and pluck out the little nub from where the stem was attached and if it is bright green and gives, it is perfect and should be snatched by you right away before somebody else grabs it. However, if you remove it and the color is a mucky dark olive greenish color, quickly set it down and keep looking. Unfortunately, this one is probably a day past its prime.

I’ve also found that where I buy avocados also has an effect on flavor, with the exception of last year. Usually Costco has the better variety of avocados in stock, however last summer I tried thrice to no avail… they all tasted unripe even when the got to the perfect squish stage. Low-end grocery stores can have surprises, like WinCo, but I’ve found that the ones at Trader Joe’s were much more consistently better. I’m just glad that the last couple bags I got at Costco have been perfect, and by perfect, I mean the stuff that dreams are made of. But to make avocados easily enjoyed by a crowd or just yourself and a bag of chips, you should make a batch of guacamole.

My usual recipe I came up with years ago has given way to a much tastier version with the same ingredients, just slightly different. I used to make guacamole with jarred jalapeños, powdered garlic and onion and salt. But, deciding to improve upon it, I tried a fresh version with fresh minced onion and garlic, chopped jalapeños (seeded) a pinch of salt and a squeeze of lime juice and what a difference that makes! Of course, it helps when the avocados are perfectly ripe too.

Guacamole

2 ripe Hass avocados
2 cloves garlic, minced
2 tablespoons onion, minced
1 jalapeño, finely chopped
pinch of salt
squeeze of lime juice

In a medium bowl, throw in a pinch of salt and squeeze of lime, add the garlic, onion and jalapeño. Slice the avocados in half and remove the pits, reserving one pit, then remove flesh from the avocados into the bowl and mash with a fork until it is chunky-smooth. I find it easier to quarter the avocados then slice through the flesh in multiple areas without cutting through the skin to make perfectly diced pieces which mash quite a bit faster. Stir to combine, throw the reserved pit back into the middle to keep the guacamole from going bad for hours and enjoy with your favorite tortilla chips!