I'm about to receive an abundant amount of Florida avocado's and

There's a Brazilian name for this: blenderize an avocado, some sugar, some milk and some lemon juice

If you like bananas when they had just crossed over from starch to sugar...with the barest tinge of green and NO brown spots...then you'll like this. No measurements...you thin the avocado to a pudding consistency with the milk, sweeten it to your taste and then tang it up with the lemon juice.

It's the only good thing I ever got out of Ex-Boyfriend Roberto, the Brazilian Cad.

 
Are Florida Avocados the ones that have less fat and more water?

The ones I'm thinking of have more of a melon taste than an avocado and made lousy guac. We used to see them in NC sometimes labeled as "low fat" "light" or "diet" avocados.

They are larger, lighter and smoother skinned.

 
AngAK again here, and I like to put avocado chunks into black bean salsa, or the cowboy caviar

posted in T&T

 
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