Paul wrote:

> I love avocado gazpacho, guacamole, grilled avocados, avocado ceviche,
> avocado chutney, avocado ice cream and just plain old avocado with some
> salt. Avocado and crab are a match made in heaven. Avocado halves filled
> with bay scallop ceviche are divine. I love a salad made with cubed
> avocado, cucumber and mushrooms and tossed with ranch dressing.

Would you please give some details about avocado gazpacho, avocado ceviche,
and avocado chutney?

One of our local farmers grows an avocado variety called "Bacon" avocado,
which is very close to a Hass in flavor and richness, and is available in
February.

Bob

Steve Pope > wrote:

> Sqwertz > wrote:
>
>>FWIW: Hass avocados are 2 for $1 right now (often 3/$1). They're on
>>sale at 2 or more $1 more often than not.
>
> You need to make a _torta_ of sliced grilled USDA prime rib
> steak and avocado on a _bollito_ type roll.
>
> It is *not* a waste to use that prime in a sandwich.

I still have half of that steak which will probably be used for a
sandwich. It'll be french or ciabatta bread since the bolillios
around here suck.

Favorite way to eat an avocado is sliced into 6ths and drizzled with
lime juice and sriracha (or other Indo sambals).

-sw

On Fri, 26 Dec 2008 23:52:31 -0600, Sqwertz wrote:

> bob > wrote:
>
>> Long time no post....
>
> And you've got a lot of catching up to do if you're responding to
> posts that are 1.5 years old.
>
> FWIW: Hass avocados are 2 for $1 right now (often 3/$1). They're on
> sale at 2 or more $1 more often than not.
>
> -sw

i thought that was a blast form the past.

'what, bobo's posting again?'

your pal,
blake

> Sqwertz > wrote:
>
> FWIW: Hass avocados are 2 for $1 right now (often 3/$1). They're on
> sale at 2 or more $1 more often than not.
>


Except for a very short time during the summer, avocados here in
Colorado are 2/$3 for the small ones or 2/$5 for decent sized ones.
We have two small markets that have just opened nearby that are heavy
into produce. I hope their prices are better.

gloria p

Gloria P > wrote:

>Except for a very short time during the summer, avocados here in
>Colorado are 2/$3 for the small ones or 2/$5 for decent sized ones.

That's odd because avocados are mostly harvested later in the year.

Maybe these summer avocados are (somehow) locally grown?

In any case, when prices are *that* high I'm reasonably happy
with buying frozen guacamole (e.g. from Costco).

Steve

Andy wrote:
> bob said...
>
>> Speaking of which, I ate the rest of the tuna salad left over from our
>> rather erratic Christmas day lunch/dinner with a half a Haas avo and
>> some steamed asparagus (with my yogurt/mayonnaise/ketchup/wasabe
>> sauce) tonight. They were delicious.
>>
>> Eat well ... and often.
>
>
> WHO ON EARTH eats just 1/2 Hass avocado?!?
>
> With ketchup?!? Are you outta your cotton pickin' mind??????
>
> What color is the sky in YOUR world?
>
> Andy

One of my friends was from India, and she sprinkled sugar on her avocados.

In the produce section, the supermarkets sell a spice that you sprinkle
on fruit, it contains chili peppers, salt and lime. The brand that I buy
also contains sugar. It tastes good on vegetables, like corn on the cob.

http://en.wikipedia.org/wiki/Taj%C3%ADn_(seasoning)

There seems to be no right or wrong when it comes to food. People's
tastes are complex, which is a good thing, that is how I found a
husband.

Becca

"Bob Terwilliger" > wrote in message
...
> Paul wrote:
>
>> I love avocado gazpacho, guacamole, grilled avocados, avocado ceviche,
>> avocado chutney, avocado ice cream and just plain old avocado with some
>> salt. Avocado and crab are a match made in heaven. Avocado halves filled
>> with bay scallop ceviche are divine. I love a salad made with cubed
>> avocado, cucumber and mushrooms and tossed with ranch dressing.
>
> Would you please give some details about avocado gazpacho, avocado
> ceviche,
> and avocado chutney?
>

Sure. The recipes are all over the Internet but here ya go:

AVOCADO CHUTNEY

1 large avocado, peeled and pitted (or 2 small)
1 small tomato, chopped
2 tablespoons lemon juice or lime juice
1/4 cup shredded fresh or desiccated coconut (unsweetened)
2 tablespoons shallots, finely chopped
2 garlic cloves, unpeeled
1/2 teaspoon salt
1/4 cup cilantro, finely chopped
1 serrano pepper or Thai chile, finely chopped or 2 jalapenos, finely
chopped
2 tablespoons shredded or desiccated coconut

Just mix it all together after mashing the avocado. I sometimes add some
turmeric or curry powder.

AVOCADO GAZPACHO

2 lg Cucumbers
3 c Chicken broth
1 ts Tabasco (or more to taste)
1/4 c Firmly packed cilantro
Juice of one medium lime
2 Ripe avocados
1/2 ts Salt - or to taste
6 Or 8 green onions including green tops
garlic croutons
cilantro sprigs

Mashup the avocad then mix it all together and chill. On a hot summer day
you can freeze some of the stock and add it in at serving time.

AVOCADO CEVICHE

1 avocado cut into cubes
1/2 pound bay scallops raw
1/2 pound fresh raw shrimp
1/2 pound fresh raw cod or firm white fish cut into bite size pieces
juice of lemons and limes - about a 1/2 cup or so
1/2 cup fresh cilantro chopped
some chopped sweet onion to taste
diced roma tomato
dash tobasco sauce
dash salt and pepper

Let the seafood marinate for about 10 minutes, fold in the other ingredients
and chill for at least an hour. You can omit the avocado and serve the
ceviche in a halved avocado with the pit removed. Leave the skin on so it
acts like a little bowl.


> One of our local farmers grows an avocado variety called "Bacon" avocado,
> which is very close to a Hass in flavor and richness, and is available in
> February.

Those are really good, too. They really do taste like bacon.

Paul

On Sat, 27 Dec 2008 22:33:14 +1300, bob >
wrote:

>My mom used to take one of our avos and
>fill the halves with shrimp and her special seafood sauce. If she was
>in a hurry, she'd just drizzle lemon juice on the top. My mouth is
>watering.

Oh, man.... I haven't done that in years! I need to do it soon.
Italian (not creamy) dressing works well too.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 27 Dec 2008 10:05:40 +0000 (UTC), Andy > wrote:

>bob said...
>
>> Speaking of which, I ate the rest of the tuna salad left over from our
>> rather erratic Christmas day lunch/dinner with a half a Haas avo and
>> some steamed asparagus (with my yogurt/mayonnaise/ketchup/wasabe
>> sauce) tonight. They were delicious.
>>
>> Eat well ... and often.
>
>
>WHO ON EARTH eats just 1/2 Hass avocado?!?
>
>With ketchup?!? Are you outta your cotton pickin' mind??????
>
>What color is the sky in YOUR world?
>
I think "ketchup" in Aus. is the European type... not the American
type.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 27 Dec 2008 11:54:42 -0600, Becca >
wrote:

>One of my friends was from India, and she sprinkled sugar on her avocados.

Avocados are very good eaten with a little sugar and some milk.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 27 Dec 2008 10:16:21 -0700, Gloria P >
wrote:

>Except for a very short time during the summer, avocados here in
>Colorado are 2/$3 for the small ones or 2/$5 for decent sized ones.
>We have two small markets that have just opened nearby that are heavy
>into produce. I hope their prices are better.

I'm lucky to find them at $1 each.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Andy" > wrote in message ...
> bob said...
>
>> Speaking of which, I ate the rest of the tuna salad left over from our
>> rather erratic Christmas day lunch/dinner with a half a Haas avo and
>> some steamed asparagus (with my yogurt/mayonnaise/ketchup/wasabe
>> sauce) tonight. They were delicious.
>>
>> Eat well ... and often.
>
>
> WHO ON EARTH eats just 1/2 Hass avocado?!?

So the other person gets a half? I've seen avocados the size of softballs.
They can get quite large.

> With ketchup?!? Are you outta your cotton pickin' mind??????

Ketcup and wasabi are a very good combination.

> What color is the sky in YOUR world?

Brown would be my guess for yours.

Paul

On Sat, 27 Dec 2008 10:05:40 +0000 (UTC), Andy > shouted from
the highest rooftop:

>bob said...
>
>> Speaking of which, I ate the rest of the tuna salad left over from our
>> rather erratic Christmas day lunch/dinner with a half a Haas avo and
>> some steamed asparagus (with my yogurt/mayonnaise/ketchup/wasabe
>> sauce) tonight. They were delicious.
>>
>> Eat well ... and often.
>
>
>WHO ON EARTH eats just 1/2 Hass avocado?!?

LOL ... actually I went back for the second half and had one of those
silent Weight Watchers arguments with myself. There I was, fridge door
open, looking longingly at that lone half avo, trying like hell to
justify polishing it off. But since I already felt full my WW side won
and it's still there for lunch..

As much as I love my food - and drink - I do not want to gain back all
that weight I lost this year.

>With ketchup?!? Are you outta your cotton pickin' mind??????

The dollop of Heinz Ketchup is mixed with the wasabe, plain, natural
lowfat yogurt and a small amount of Heinz Egg Mayonnaise and used as a
dipping sauce for the asparagus. The avocado was stuffed with tuna
fish salad (made with canned tuna fish, finely chopped onion, celery
and pickles, with fresh lemon juice, a dollop of mayonnaise and some
pickle juice.)

>What color is the sky in YOUR world?

This morning it's overcast ... but it's still early.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

sf wrote:
> On Sat, 27 Dec 2008 22:33:14 +1300, bob >
> wrote:
>
>> My mom used to take one of our avos and
>> fill the halves with shrimp and her special seafood sauce. If she was
>> in a hurry, she'd just drizzle lemon juice on the top. My mouth is
>> watering.
>
> Oh, man.... I haven't done that in years! I need to do it soon.
> Italian (not creamy) dressing works well too.
>
>


They are sublime with blue cheese dressing or just chunks of
blue cheese and maybe ranch dressing.

gloria p

On Sat, 27 Dec 2008 11:40:36 -0800, sf > shouted from
the highest rooftop:

>On Sat, 27 Dec 2008 22:33:14 +1300, bob >
>wrote:
>
>>My mom used to take one of our avos and
>>fill the halves with shrimp and her special seafood sauce. If she was
>>in a hurry, she'd just drizzle lemon juice on the top. My mouth is
>>watering.
>
>Oh, man.... I haven't done that in years! I need to do it soon.
>Italian (not creamy) dressing works well too.

Thanks for the suggestion. That's what I'll do with the other half for
lunch today. And I'll eat it with sliced tomatoes that I've tossed
with some freshly torn basil leaves. Bring on lunchtime ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Sun, 28 Dec 2008 09:41:43 +1300, bob >
wrote:

>LOL ... actually I went back for the second half and had one of those
>silent Weight Watchers arguments with myself. There I was, fridge door
>open, looking longingly at that lone half avo, trying like hell to
>justify polishing it off. But since I already felt full my WW side won
>and it's still there for lunch..

Think of eating avocados as doctors orders... they have the "good"
fat.
>
>As much as I love my food - and drink - I do not want to gain back all
>that weight I lost this year.

Stay strong!



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Sat, 27 Dec 2008 11:54:42 -0600, Becca >
> wrote:
>
>> One of my friends was from India, and she sprinkled sugar on her avocados.
>
> Avocados are very good eaten with a little sugar and some milk.

Maybe I will give that a try.

Becca

Paul wrote:

> AVOCADO CHUTNEY

> AVOCADO GAZPACHO

> AVOCADO CEVICHE


Thanks! I'll look forward to trying them!

Bob

Becca said...

> sf wrote:
>> On Sat, 27 Dec 2008 11:54:42 -0600, Becca >
>> wrote:
>>
>>> One of my friends was from India, and she sprinkled sugar on her
>>> avocados.
>>
>> Avocados are very good eaten with a little sugar and some milk.
>
> Maybe I will give that a try.
>
> Becca


I probably have another day to go to get avocados ripened. I'll try a pinch
of sugar for a bite.

Try:

1 medium avocado
6 oz. can solid white (albacore) tuna
Mayo or miracle whip
Whole wheat/whole grain toast
Cheddar cheese slices
Tablespoon minced celery

Seed and mash avocado in bowl, add broken up tuna, add celery and add mayo
or miracle to desired gloppiness. Apply to toasted bread, add slice of
cheese, cover, enjoy. 1 teaspoon seeded, minced jalapeno optional. Voila...
"Green Death Tuna Salad."

OR

One box of cooked Mac 'n' Cheese, a 6 oz can solid white (albacore) tuna, a
mashed up avo mixed up with optional sprinkles of cayenne and garlic powder
to taste.

OR

Grilled cheese sandwich, pull apart and slap in some "Green Death Tuna
Salad" and recover. Serve with potato chips and a pickle. Enjoy.

OR not.

Andy

Andy wrote:
>
> My favorite produce market laid an egg!
> They priced Hass avocados at $1.30/ea.
> where only two weeks ago they were
> their usual $0.80/ea.

How much would YOU pay for a Hass avocado?

If we all ante up a few cents we can buy Andy a peice of Hass.



hehehe

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.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Sheldon said...

> Andy wrote:
>>
>> My favorite produce market laid an egg!
>> They priced Hass avocados at $1.30/ea.
>> where only two weeks ago they were
>> their usual $0.80/ea.
>
> How much would YOU pay for a Hass avocado?
>
> If we all ante up a few cents we can buy Andy a peice of Hass.
>
>
>
> hehehe


Sheldon,

You'll be here all we, we can presume?

One or two shows a night?

LOL!

Best,

Andy

Andy said...

> You'll be here all WEEK we can presume?
>
>

bob said...

> 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.


I happened upon a book "401 Avocados" once. A record of the genus of
avocados.

1975, iirc.

Andy

On Sat, 27 Dec 2008 13:43:18 -0700, Gloria P >
wrote:

>sf wrote:
>> On Sat, 27 Dec 2008 22:33:14 +1300, bob >
>> wrote:
>>
>>> My mom used to take one of our avos and
>>> fill the halves with shrimp and her special seafood sauce. If she was
>>> in a hurry, she'd just drizzle lemon juice on the top. My mouth is
>>> watering.
>>
>> Oh, man.... I haven't done that in years! I need to do it soon.
>> Italian (not creamy) dressing works well too.
>>
>>
>
>
>They are sublime with blue cheese dressing or just chunks of
>blue cheese and maybe ranch dressing.
>
>gloria p

My Dad who called them alligator pears, loved them with ketchup- Heinz
ketchup. That's the way we eat them -- well not Haas with 9% fat but
our Kahaluu avocados with 29% fat- slice and put a bit of ketchup.
More often than not at this time of year, it's our "vegetable" for
dinner.

aloha,
beans

roast beans to kona to email
farmers of Pure Kona

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

On Sat, 27 Dec 2008 14:44:48 -1000, wrote:

>On Sat, 27 Dec 2008 13:43:18 -0700, Gloria P >
>wrote:
>
>>sf wrote:
>>> On Sat, 27 Dec 2008 22:33:14 +1300, bob >
>>> wrote:
>>>
>>>> My mom used to take one of our avos and
>>>> fill the halves with shrimp and her special seafood sauce. If she was
>>>> in a hurry, she'd just drizzle lemon juice on the top. My mouth is
>>>> watering.
>>>
>>> Oh, man.... I haven't done that in years! I need to do it soon.
>>> Italian (not creamy) dressing works well too.

>>They are sublime with blue cheese dressing or just chunks of
>>blue cheese and maybe ranch dressing.

>My Dad who called them alligator pears, loved them with ketchup- Heinz
>ketchup. That's the way we eat them -- well not Haas with 9% fat but
>our Kahaluu avocados with 29% fat- slice and put a bit of ketchup.
>More often than not at this time of year, it's our "vegetable" for
>dinner.

Try it with a little toasted sesame oil, a couple of dashes of good
rice wine vinegar, and a few snips of chive.

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 ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Steve Pope > wrote:

> Gloria P > wrote:
>
>>Except for a very short time during the summer, avocados here in
>>Colorado are 2/$3 for the small ones or 2/$5 for decent sized ones.
>
> That's odd because avocados are mostly harvested later in the year.
>
> Maybe these summer avocados are (somehow) locally grown?

Mexico, Central, and South America pump out a lot of avocados. Each
year the government lets more and more in. For the longest time
they didn't allow any imports. And later, only to the northeast
states during certain months. I think they're unrestricted now.

-sw

Steve Pope wrote:
> Gloria P wrote:
>
> >Except for a very short time during the summer, avocados here in
> >Colorado are 2/$3 for the small ones or 2/$5 for decent sized ones.
>
> That's odd because avocados are mostly harvested later in the year.

You couldn't be more WRONG!

> Maybe these summer avocados are (somehow) locally grown?

Yeah, they grow avocados in Colorado... like they grow spruce in San
Diego. <dummy>

> In any case, when prices are *that* high I'm reasonably happy
> with buying frozen guacamole (e.g. from Costco). �

Blech! <TIAD>

Califonia produces 80 pct of all the avocados in the US and their's
are harvested *all year*. Florida avocados are harvested for 8 months
of the year. I've never seen a shortage of avocados at any time of
year here in NY, except there are never huge displays except at some
ethnic markets. For the most part avocados are not all that popular
here except as an occasional garnish at certain theme restaurants.
The last time I bought an avocado I lived in California, during the
'60s, in fact that was when I ate avocado for the very first time, it
was offered because a friend had an avodado tree in their yard, I
thought it was like biting into a bar of tasteless soap, was all I
could do to get it down. During the five years I lived in CA I bought
avocado maybe five times, also to use as a garnish. I've learned to
accept that texture and have eaten it since but only when encounterd,
I don't buy avocado. I think as a fruit avocado is an anomoly, it's
not juicy, it's not sweet, it has very little flavor, and no aroma,
all it offers is texture, and when I want that texture I'd rather eat
a banana, at least a banana has flavor and aroma... bananas are
wonderful for baking, for making tropical drinks, and for eating out
of hand they are much easier to handle and contain no fat at all, I've
never seen anyone eating an avocado out of hand, they're not used in
baking, and I've never seen it in tropical drinks... there are
thousands of recipes where banana is manditory and nothing else will
suffice, I can't think of even one recipe where avocado is a necessary
ingredient, even for guacamole avocado can easily be replaced with
asparagus and sourcream/yogurt... certainly much better than frozen
guac. The only time I eat avocado is when it's a garnish at a
restaurant, and most times it doesn't look very appetizing so I'll
push it aside. If I had to choose my least favorite produce avocado
would definitely share top billing with cilantro, and cilantro only
because to me it tastes like soap. I don't think anyone noshes on a
bunch of cilantro like they do grapes.

And I don't see the point in using the most costly Hass for guacamole,
that's like the pinheads using top shelf scotch for a sour.

On Dec 28, 2:58�am, Sqwertz > wrote:
> Steve Pope > wrote:
> > Gloria P > wrote:
>
> >>Except for a very short time during the summer, avocados here in
> >>Colorado are 2/$3 for the small ones or 2/$5 for decent sized ones.
>
> > That's odd because avocados are mostly harvested later in the year.
>
> > Maybe these summer avocados are (somehow) locally grown?
>
> Mexico, Central, and South America pump out a lot of avocados. �Each
> year the government lets more and more in. �For the longest time
> they didn't allow any imports. �And later, only to the northeast
> states during certain months. �I think they're unrestricted now.

California harvests avocado all year, and along with Florida produces
more then enough avocados to supply all of the US all year, and many
are exported too. The US only imports avocado to extend the season of
certain types. Produce is grown and shipped all over the planet so
that there rarely is any that's out of season anymore.

On Sun, 28 Dec 2008 15:32:56 +1300, bob >
wrote:

>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:
>>

>
>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.

Thanks for the reminiscences and glad you liked the Ken Love article
on our avocados.

I do think that Kona is the most perfect microclimate for avocados. We
do not have the heat nor the wind of Maui. Avocados like the cool
temperatures we have, as well. It is a cool 58 this am. I have 13
avocados on our porch railing, just waiting for us to give away. I
weighed an average one just now and it weighs a pound. Small seed
too.

We wait for them to drop, because we can, and then eat them a few days
later. I did not know the stem trick you mentioned. But yes, the
"belly button" trick shows the ripeness.

Maui onions are great. They are grown upslope form Kihei. My husband
has some on a sandwich daily.

Glad you have nice memories of Aloha.

with aloha,
Cea


roast beans to kona to email
farmers of Pure Kona

On Sun, 28 Dec 2008 07:10:11 -0800 (PST), Sheldon >
wrote:

>Steve Pope wrote:
>> Gloria P wrote:
>>
>Blech! <TIAD>
>
>Califonia produces 80 pct of all the avocados in the US and their's
>are harvested *all year*. Florida avocados are harvested for 8 months
>of the year. I've never seen a shortage of avocados at any time of
>year here in NY, except there are never huge displays except at some
>ethnic markets. For the most part avocados are not all that popular
>here except as an occasional garnish at certain theme restaurants.
>The last time I bought an avocado I lived in California, during the
>'60s, in fact that was when I ate avocado for the very first time, it
>was offered because a friend had an avodado tree in their yard, I
>thought it was like biting into a bar of tasteless soap, was all I
>could do to get it down. During the five years I lived in CA I bought
>avocado maybe five times, also to use as a garnish. I've learned to
>accept that texture and have eaten it since but only when encounterd,
>I don't buy avocado.
snipped....
>I can't think of even one recipe where avocado is a necessary
>ingredient, even for guacamole avocado can easily be replaced with
>asparagus and sourcream/yogurt... certainly much better than frozen
>guac. The only time I eat avocado is when it's a garnish at a
>restaurant, and most times it doesn't look very appetizing so I'll
>push it aside. If I had to choose my least favorite produce avocado
>would definitely share top billing with cilantro, and cilantro only
>because to me it tastes like soap. I don't think anyone noshes on a
>bunch of cilantro like they do grapes.
>
>And I don't see the point in using the most costly Hass for guacamole,
>that's like the pinheads using top shelf scotch for a sour.

I agree, I have had horrid avocados on the mainland, just horrid.And
when you think of Hass, remember Clavado- a PAC supported by all the
Hass growers in CA who are protecting their crop.

If we were allowed to send our good Kona Avocados (avos grow wild here
in Kona and some, along the roads, are just junk) to CA and to other
parts of the mainland, you would enjoy the taste difference, BUT CA
and its Calvado won't let us ship from Hawaii, crying about the "fruit
fly" issue.Ha, they are just protecting their tiny Hass and its
industry.

Avocados aren't necessary but if you could taste a Kahaluu, you would
enjoy it for its flavor alone.

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona

In article >,
wrote:

> If we were allowed to send our good Kona Avocados (avos grow wild here
> in Kona and some, along the roads, are just junk) to CA and to other
> parts of the mainland, you would enjoy the taste difference, BUT CA
> and its Calvado won't let us ship from Hawaii, crying about the "fruit
> fly" issue.Ha, they are just protecting their tiny Hass and its
> industry.
>
> Avocados aren't necessary but if you could taste a Kahaluu, you would
> enjoy it for its flavor alone.
>
> aloha,
> Cea
> roast beans to kona to email
> farmers of Pure Kona

If there were any left after your border collie pigged out on all of
them... <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 28 Dec 2008 12:58:45 -0600, Omelet >
wrote:

>In article >,
> wrote:
>

>
>If there were any left after your border collie pigged out on all of
>them... <g>

Yes, Chubby Mollie the Border Collie. I just saw her look at one of
her avocado stash areas and instead,she walked by to lay in the sun.
Guess she's had enough for her mid-morning snack time.

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona

In article >,
wrote:

> On Sun, 28 Dec 2008 12:58:45 -0600, Omelet >
> wrote:
>
> >In article >,
> > wrote:
> >
>
> >
> >If there were any left after your border collie pigged out on all of
> >them... <g>
>
> Yes, Chubby Mollie the Border Collie. I just saw her look at one of
> her avocado stash areas and instead,she walked by to lay in the sun.
> Guess she's had enough for her mid-morning snack time.
>
> aloha,
> Cea
> roast beans to kona to email
> farmers of Pure Kona

Jewely is getting fatter due to winter. ;-) She spends more time in her
house instead of fence chasing cars...

I'll bet she envies Molly her Avocado stash!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 28 Dec 2008 07:01:11 -1000, wrote:

>If we were allowed to send our good Kona Avocados (avos grow wild here
>in Kona and some, along the roads, are just junk) to CA and to other
>parts of the mainland, you would enjoy the taste difference, BUT CA
>and its Calvado won't let us ship from Hawaii, crying about the "fruit
>fly" issue.Ha, they are just protecting their tiny Hass and its
>industry.

Can you ship to other states? Customers would sample Hawaiian
avocados out of state and start demanding them at home.

sf
Hass lover


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Sheldon > wrote:

> California harvests avocado all year, and along with Florida produces
> more then enough avocados to supply all of the US all year,

Sure - because nobody wants to buy them at $2 each - there's plenty
to go around. As a rule, I don't spend more than $.50 for an
avocado. And you can't buy a California avocado for $.50.

-sw

On Sun, 28 Dec 2008 12:41:12 -0800, sf > wrote:

>On Sun, 28 Dec 2008 07:01:11 -1000, wrote:
>
>>If we were allowed to send our good Kona Avocados (avos grow wild here
>>in Kona and some, along the roads, are just junk) to CA and to other
>>parts of the mainland, you would enjoy the taste difference, BUT CA
>>and its Calvado won't let us ship from Hawaii, crying about the "fruit
>>fly" issue.Ha, they are just protecting their tiny Hass and its
>>industry.
>
>Can you ship to other states? Customers would sample Hawaiian
>avocados out of state and start demanding them at home.
>
>sf
>Hass lover

No, as I posted earlier in the thread to Sheldon:

"I agree, I have had horrid avocados on the mainland, just horrid.And
when you think of Hass, remember Clavado- a PAC supported by all the
Hass growers in CA who are protecting their crop.

If we were allowed to send our good Kona Avocados (avos grow wild here
in Kona and some, along the roads, are just junk) to CA and to other
parts of the mainland, you would enjoy the taste difference, BUT CA
and its Calvado won't let us ship from Hawaii, crying about the "fruit
fly" issue.Ha, they are just protecting their tiny Hass and its
industry.

Avocados aren't necessary but if you could taste a Kahaluu, you would
enjoy it for its flavor alone."

We can't send any out of the State of Hawaii because of Dept of Ag
regulations-thanks to Calvado, sorrowfully.

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona

Omelet wrote:

> In article >,
> wrote:
>
>
>>On Sun, 28 Dec 2008 12:58:45 -0600, Omelet >
>>wrote:
>>
>>
>>>In article >,
wrote:
>>>
>>
>>>If there were any left after your border collie pigged out on all of
>>>them... <g>
>>
>>Yes, Chubby Mollie the Border Collie. I just saw her look at one of
>>her avocado stash areas and instead,she walked by to lay in the sun.
>>Guess she's had enough for her mid-morning snack time.
>>
>>aloha,
>>Cea
>>roast beans to kona to email
>> farmers of Pure Kona
>
>
> Jewely is getting fatter due to winter. ;-) She spends more time in her
> house instead of fence chasing cars...
>
> I'll bet she envies Molly her Avocado stash!

Shame on you, Om! Excess weight adds wear and tear on the joints and
body systems.

It's not like she's driving herself up to Taco Bell while you're at
work. Switch her kibble, cut her ration or ramp up her exercise time.
You can help her feel full by adding fresh, frozen or canned fruits and
veggies to her ration.

During the off season I switch my dogs from Diamond Adult Premium to
Diamond Adult Maintenance formula to avoid having to decrease their
serving sizes any further. As it is, Scully (30 lbs) gets 1/2 cup twice
per day, Zane (40 lbs but much more active) gets 3/4 cup twice per day,
and Cooper (14 lbs) gets 1/4 cup twice per day.