I am being plagued at the moment by emails from the avocado mafia. Avocado pears are now in season in New Zealand and the PR firm charged with marketing them is leaving no stone unturned, so to speak. I don’t mind that – everyone’s got to earn a living somehow – but I object to some of their suggestions. The day I opened the email breathlessly spouting the delights of adding sliced avocado to macaroni cheese my finger hit the delete button so fast there was practically steam coming off it.
Avocadoes, to my mind at least, should not be heated. Nor do they belong on pizza, in cheesecake, or in smoothies. I think the best thing to do with one is to mash it on wholegrain toast with lots of salt, pepper and lemon juice. The second best thing is to eat them as follows.
This is sort of how I remember my mum serving avocado in the late 1980s. Then, avocados were reasonably new, exotic and expensive – as described in Avocado Baby, the John Burningham picture book of the same era. Avocado Baby tells the fantastic story of the Hargreaves, who despair for the health of their sickly child, until he starts eating avocadoes and becomes imbued with superhero strength.
1 ripe avocado
1 rasher good, free-range bacon
1 ripe tomato, optional
salt and pepper
1tsp fish sauce
1 tsp red wine vinegar
1-2 tsp extra virgin olive oil
Fry the bacon until crisp. Cut into dice and put in a small bowl. Dice the tomato and add, followed by the fish sauce, vinegar and olive oil. Stir and add salt and pepper to taste. Halve and stone the avocado, then fill the cavities with the bacon mixture. Eat with a small spoon and a contented smile. A good lunch for one avocado lover.
What’s your favourite thing to do with an avocado?