Guacamole

April 7, 2005

I was told a story recently about a guest at a function who scooped up a generous helping of wasabi and devoured it before anyone could stop her. She'd thought it was guacamole and it took her a good 10 minutes to recover.

While some people like their guacamole to have head-lifting qualities, I prefer to concentrate on flavour.

Avocados are available year round and New Zealanders consume 10 million avocados. I certainly like to do my bit for the avocado industry.

There are several varieties grown in New Zealand and as one sort reaches the end of its season, another variety comes along.

The most common variety is the oval Hass with its thick pebbly skin that darkens as it ripens. It is available here from October to March. Eighty per cent of the avocados grown in New Zealand are Hass.

The round Reed avocado has a similar skin but it remains green. It's available from February to June. The pear-shaped avocado with thin green ski, is the Fuerte. Its season runs from July to October.

The large Zutano has a shiny thin green skin and the medium Hayes has a thick pebbly skin. These two are available from September to November.

To ripen an avocado, place it in the fruit bowl. The Avocado Industry Council says when an avocado changes from bright green to olive green, it's two days away from being ready to eat. When it changes from olive green to wood brown, it's ready to eat. When an avocado is mahogany brown, it's ready to eat if you like it soft. A black avocado needs to be eaten immediately if it's not already past its best.

For the varieties that don't change colour, a ripe avocado will yield to a little pressure.

Avocados carry the Heart Foundation's "Pick the Tick‚" endorsement and are a good source of antioxidant vitamins A, B6 and C. They have no cholesterol and are good choice for a baby's first solid food.

You can read more about avocados at http://www.nzavocado.co.nz/. In the kids' section you can learn how to grow your own from an avocado stone.

Guacamole

1 large ripe avocado
1 medium tomato, skinned, chopped and drained
1 tablespoon finely chopped red onion
1 tablespoon lime juice
2 tablespoons finely chopped fresh coriander
1/2 - 1 teaspoon bottled chopped chilli paste or deseeded chopped fresh chilli
1 teaspoon ground cumin
salt

Halve the avocado and remove the stone. Mash all the ingredients together.

Add salt to taste and add extra lime juice and chilli if desired. Place the stone in the guacamole to help prevent browning. Set aside for an hour or two to allow the flavours to mature.

Remove the stone and serve with vegetable sticks or corn chips.