On Sat, 27 Dec 2008 14:48:49 -1000, shouted from
the highest rooftop:

>On Sun, 28 Dec 2008 12:49:14 +1300, bob >
>wrote:
>
>>On Sat, 27 Dec 2008 11:54:42 -0600, Becca >
>>shouted from the highest rooftop:
>>
>>>One of my friends was from India, and she sprinkled sugar on her avocados.
>>
>>They do the same in Mexico and Central American. With all that
>>beautiful fruit I was surprised to find that the locals usually picked
>>the fruit before it had a chance to ripen and used sugar to sweeten
>>it. Often they cooked it first to soften it and bring out the natural
>>sugars. The reason I was given is that eating fruit before it ripened
>>lessened the chance of worms getting in the fruit before you ate it.
>>
>>I was also surprised to find that most of the avocados in Mexico and
>>Central America were quite watery and had a very low oil content. So I
>>can see why they add sugar to them.
>
>Okay, because you were an avocado grower, let me post, one more time,
>a great story about Hawaiian Avocados
>http://www.hanahou.com/pages/Magazin...aga zineID=45
>in our interisland Airline Magazine for October and November.
>
>aloha,
>Cea
>roast beans to kona to email
> farmers of Pure Kona

Aloha nui loa ...

Wow! Thank you. That one goes into my Avo files for keeps.

When I lived on Maui back in the late-60's, my little Kihei cottage
was located in a disused mango orchard where the trees still fruited.
Sometimes there were so many that I just gave away what I couldn't eat
by the box full or traded them for avocados, onions and tomatoes
grown in rich soil up Kula side of Haleakala . I believe the onions
are now known as Maui Onions - they were so sweet that you could eat
them like an apple.

Sometimes I'd come home from work in Kaanapali to find a big grocery
bag or box full of avos or papayas or vegetables and never know who
left them.

The avocados were a round variety, very much like the Reed in New
Zealand. Smooth, thick, hard skin. Rich, nutty, buttery flesh with a
high oil content. Like most avocados (if not all) you could control
the ripening time by length of the stem - the longer the stem the
longer the fruit took to ripen. So people would give them to you with
two or three inches of stem left on and you could trim or not trim to
suit.

Like the Reed the Maui avos could ripen without showing it until you
opened the fruit and it was too late. Unlike the Haas, the skin colour
didn't darken as the fruit ripened (although dark blemishes appear
when it's over-ripe), so the best way to monitor the progress was to
gently try and rock the stem or pull it out. If it resisted, then it
wasn't ripe. If it came away easily, then it was.

That works for Haas too.

I doubt if I could eat a whole one of those Maui avos today. But they
were a meal in themselves back then. Unfortunately, I never learned
what variety they were.

BTW - I miss the Aloha that will always be Hawaii to me.



--

una cerveza mas por favor ...

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