Posts Tagged ‘avocado’

Thank you all for your advice on our avocados!

For the past week or so, we’ve had avocado on toast for breakfast every morning, and eaten copious amounts of guacamole.

In the course of all this, we’ve made some interesting discoveries.  Firstly, adding a little vitamin C (ascorbic acid) to guacamole keeps it beautifully green, even after an extended time in the fridge.  We crushed up a couple of tablets (you probably only need one, but we were making a big batch), removed the casing, and dissolved the powder in a little warm water.  This was then sprinkled sparingly onto the avocados as they were being mashed.

Here’s a photo of the guacamole after it had been in the fridge overnight (we did press a sheet of Gladwrap onto the surface)…

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Secondly, we’ve found that guacamole freezes very well. We portioned small amounts into ziplock bags and stashed them in the freezer…

To see how they were traveling, we defrosted one after three days.  It had kept its colour beautifully and wasn’t watery at all, perhaps because the bag had excluded most of the air.  If we were planning to do this again, we’d probably leave out the tomato, as I’m not sure how it will hold up over an extended period in the freezer.

We took a photo to show you the defrosted guacamole – Pete suggested using a bowl, so that it looked less like “astronaut food”…

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The recipe we used was very simple, and based on one given to us by our friend Barbara…

  • 3 ripe avocados
  • 1 large tomato, chopped
  • juice of half a lime
  • chopped coriander (cilantro) to taste
  • salt to taste
  • 1 vitamin C tablet, pounded, sieved and dissolved in a little water

Using a fork, mash the avocados, sprinkling sparingly with a little vitamin C water as you go – you don’t need very much at all.  Add the tomato, coriander and lime juice and continue to mash with a fork.  Taste and season with a little salt if necessary.  Now invite the neighbours around for a party!

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You know that old adage about Asians being unable to pass up a bargain?

It’s true.

When my gorgeous mother found these avocados at her local fruit market for 9c each, she just couldn’t resist.  The store had a limit of thirty avos per person, so mum dragged my dad to the fruit shop with her, and they bought sixty between them.  For $5.40.

Of course, my parents were never going to be able to eat sixty avocadoes, so yesterday they arrived with bags full, and announced that thirty were for me and twelve were for Maude.  I felt it would have been ungrateful of me to point out that they were all going to ripen at the same time.

Moments like this always remind me how wonderful my family really is.  Apart from being incredibly supportive, they’re also quirky and great fun.  Let me give you an example. Last week at dinner, I inadvertently called my mother a goose.  The sentence, “no, you goose, it’s not like that at all”, came out of my mouth before my frontal lobe had time to censor it.  I smsed my sister to bid her farewell, as I am now dead, and she replied with, “I’ve lit a candle for you..”

Anyway, I digress.  The purpose of this post is to ask for your help!  What do I do with thirty avocados?  They’re not ripe yet, but the first ones will be ready in the next day or so.  They’re not recommended for chickens, and there’s only so many we can eat on toast every morning.  I’d be grateful for any suggestions you might have, particularly on how to preserve them (I really do think  most of them are going to ripen at the same time!).

Aahh…families…where would we be without them?  I hope you’ll share stories about your families too – we’d love to hear them!

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