I oftentimes wish avocado didn’t have that large pit in the center… what a waste of space, that cavernous hole can easily be replaced by more fleshy, sweet meat. I love avocado; it’s nature’s butter- mild, grassy and sweet, and when ripe, perfectly creamy and silky. I’ve capitalized on these prized qualities in recipes for avocado pound cake and avocado ice cream, which were no doubt very interesting, yet delicious, concoctions.
At the Farmer’s Market over the weekend, at the Ferry Building, I picked up these 2- the one on the left is a Bacon avocado (small for 75 cents), not yet at its full maturity, and a standard sweet Haas avocado ($2) on the right. I let the Bacon ripe up for 3 days on my counter, squeezing it everyday to test for doneness. The meat was a surprising pale green color, unlike the bright yellow of the Haas. More surprising though, was the taste. It was incredibly delicate and very sweet and light on the palate, with no sacrifice in oil content.
This may just be my new favorite fruit.