Backyard Avocado Grove

Backyard Avocado Grove 

This past weekend we visited friends in Temecula, California. In their backyard is a Haas avocado grove. Temecula is located in the what is part of the avocado capital of the world.

The Haas avocado is a California variety loaded with vitamins, minerals and antioxidants. Half of a Haas Avocado contains 6 grams of total carbohydrate with 4.2 grams of fiber for a net carb load of 1.7 grams, 1.8 grams of protein for 153 calories and 15 grams of “good” fats. Great for low carb dieters.

The avocado is great sliced on sandwiches and salads. The most common use is in guacamole.

From a recipe adapted from the Food TV Network


Guacamole

1/2 small onion, very finely chopped
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped
1 ripe, medium-large tomato, cored and very finely chopped
1-2 cloves garlic, peeled and very finely chopped
10 sprigs fresh cilantro, chopped
3 ripe, medium-size avocados
Salt, about 1/2 teaspoon
1/2 lime, juiced,

In a medium-size bowl, mix the finely chopped onion and chiles with the tomato, garlic, and cilantro.

Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits. Scrape the avocado pulp from the skins and add it to the bowl.

Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing. Set aside for a few minutes to let the flavors blend.

It is thought that if you return the pits from the avocado to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture it will prohibit the guacamole from turning dark.