Looking for ideas...Besides Guac, what to do with mushy avocado's?
- Thread starter barb_b
- Start date
I like to add it to sandwiches
I particularly like the turkey/avocado combo but works with lots of options. And you could do the same with other things like tacos. Just adding it as is, not as a guacamole. In many cases I prefer it that way. After years of seeing people eat avocado with their eggs for breakfast and not liking the idea, I finally tried it at a local restaurant and enjoyed it. I've seen people spread mushy avocado on toast as well.
Other ideas:
salads
gazpacho
green sauce
non guac dip. lots of good options
topping for a baked potato
rub it in your skin... supposed to be good for you.
I particularly like the turkey/avocado combo but works with lots of options. And you could do the same with other things like tacos. Just adding it as is, not as a guacamole. In many cases I prefer it that way. After years of seeing people eat avocado with their eggs for breakfast and not liking the idea, I finally tried it at a local restaurant and enjoyed it. I've seen people spread mushy avocado on toast as well.
Other ideas:
salads
gazpacho
green sauce
non guac dip. lots of good options
topping for a baked potato
rub it in your skin... supposed to be good for you.
Mushy, as in over ripe, but still whole? If the avocado has turned color under the skin
I usually toss them, because they no longer taste good. It they are still green and not bruised, add them to your brownie mix, put in scrambled eggs, use in a smoothie, make a salad dressing. I like to brush toast with browned butter, then add avocado, leaving some chunks. It is delicious.
I usually toss them, because they no longer taste good. It they are still green and not bruised, add them to your brownie mix, put in scrambled eggs, use in a smoothie, make a salad dressing. I like to brush toast with browned butter, then add avocado, leaving some chunks. It is delicious.
agreed about tossing if they are brown under the skin
If I cut one open and I see brown I'll cut any brown out and salvage what I can but if it is marbled in, I just toss it all. Hey and be careful cutting. I just read where some in the UK are calling for avocados to be labeled with a warning because so many people are getting injured cutting them...
If I cut one open and I see brown I'll cut any brown out and salvage what I can but if it is marbled in, I just toss it all. Hey and be careful cutting. I just read where some in the UK are calling for avocados to be labeled with a warning because so many people are getting injured cutting them...
mariadnoca
Moderator
Yes to all of the above
There is a Brazilian sweet that I enjoyed: toss into a blender the following items
avocado meat
fresh lemon
milk
sugar
Add enough liquid (cow milk or coconut milk) to make a pudding texture.
Add enough lemon to give it a little zip
Add enough sugar to sweeten the entire thing.
ALL of the above are by taste. The end result is--bear with me here--similar to slightly under-ripe bananas. Which happen to be the ONLY way I like bananas. Because I can't stand the sickeningly sweet smell of ripe bananas. And so, while there are NO ACTUAL BANANAS in this pudding, that's what it tastes like to me.
(wow...I've almost talked myself out of this dish)
avocado meat
fresh lemon
milk
sugar
Add enough liquid (cow milk or coconut milk) to make a pudding texture.
Add enough lemon to give it a little zip
Add enough sugar to sweeten the entire thing.
ALL of the above are by taste. The end result is--bear with me here--similar to slightly under-ripe bananas. Which happen to be the ONLY way I like bananas. Because I can't stand the sickeningly sweet smell of ripe bananas. And so, while there are NO ACTUAL BANANAS in this pudding, that's what it tastes like to me.
(wow...I've almost talked myself out of this dish)
I remove the pit by holding the avocado half in the palm of my hand and swiftly embed the blade of
chef's knife into the pit. Sharp twist to the left and it pops out, still attached to the knife. I knock the knife blade on the edge of the garbage can and it drops right off.
The knife is only about 4" above the pit, but it's heavy enough and sharp enough to embed itself. This method WILL NOT WORK with something like a steak knife.
chef's knife into the pit. Sharp twist to the left and it pops out, still attached to the knife. I knock the knife blade on the edge of the garbage can and it drops right off.
The knife is only about 4" above the pit, but it's heavy enough and sharp enough to embed itself. This method WILL NOT WORK with something like a steak knife.