Last week, I received a beautifully packaged box of Haas Avocados from California Avocados Direct, a fourth generation avocado family farm located near Valley Center, California.
When I took a peek inside the box to see these little treasures, I was surprised to find eight gorgeous super large avocados. The avocados that I buy on the East Coast are imported from Mexico, and pale in comparison in size, texture and flavor. Let’s just say, the avocados Ben Holtz sent me were extra extra large, and extra special!
|Ed and Ben Holtz|
|Avocados waiting to ripen, day 1|
|The first avocados were ready by day 5; the last of the avocados ripened on day 9.|
- Provide nearly 20 essential nutrients, including fiber, potassium, vitamin E, vitamin K, B-vitamins and folic acid
- Have mono and polyunsaturated “good” fats that can help reduce blood cholesterol levels and reduce the risk of heart disease
- Are packed with antioxidants that have been shown to help prevent breast cancer and prostate cancer
- Contain phytonutrients, which are believed to prevent many chronic diseases
- Contain 60% more potassium than bananas, which helps protect your body against hypertension, heart disease and other circulatory problems
- Act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients (e.g., alpha and beta-carotene and lutein) in foods that are eaten with the fruit
As I did a little research, I learned that avocados are a fruit and are commonly served as a shake in Southeast Asia and Brazil. In fact, in Southeast Asia, avocado shakes are often served with chocolate syrup or pureed strawberries.
I would never have thought to make a shake or smoothie out of avocado, but since it’s a fruit, it makes complete sense. Interesting, how in America, the avocado is treated like a vegetable and eaten that way, even though it is actually a fruit.
As I made more and more avocado smoothies, I realized how versatile this fruit was. Not only could these avocados be eaten chunky, sliced, or smashed, but whipped into a smooth creamy pudding, sauce or dressing.
First I tried a Basic Avocado Smoothie (“Sinh to Bo” as it is called in Vietnam or Avocado Shake in Brazil). Creamy and silky smooth, this smoothie was thick and luscious, with a velvety mouthfeel.
Then, to step it up a notch, I tried making a dessert using avocados, something atypical in the American use of avocados, but probably right at home in Southeast Asia or Brazil. Somehow, I was thinking of a Lava Flow concoction (a pina colada with strawberry puree) I had in Hawaii years ago, and I decided to try making something similar using avocados.
Dairy-Free Avocado Smoothie (“Sinh to Bo”)
|Dairy-Free Avocado Smoothie (“Sinh to Bo”)|
- 1 ripe avocado
- 1 cup ice
- 1 cup So Delicious Coconut Milk or almond milk
- 2-3 tablespoons honey or 1- 1/2 tablespoons agave nectar
- 1/8 teaspoon vanilla
- organic chocolate syrup, optional
- Blend all ingredients until smooth.
- If desired, put a few small spoonfuls of chocolate syrup along the inside rim of the glass. Let the syrup drip down the sides of the glass.
- Spoon the avocado smoothie into the glass.
“Hawaiian Lava Flow” Avocado Strawberry Mousse
Strawberry Puree Ingredients:
- 8 strawberries
- 1 tablespoon honey or 1/2 tablespoon agave nectar
Avocado Mousse Ingredients:
- 1 avocado
- 1/2 cup pineapple juice
- 2 tablespoons pure coconut milk
- 1 cup So Delicious Coconut Milk
- 3 tablespoons honey or 1 1/2 tablespoon agave nectar
- Blend strawberries with honey until pureed. Divide among 4 glasses.
- Rinse out blender container. Blend avocado, pineapple juice, pure coconut milk, So Delicious Coconut Milk, and honey until smooth.
- Spoon or carefully pour on top of pureed strawberries.
- Use wooden spoon handle or chopstick to create gentle swirls as desired.
I received a complimentary box of avocados from California Avocados Direct.com; however the opinions expressed in this post are solely mine.