Opening a perfectly ripe avocado is one of the small joys in my life. On a recent trip to Mexico, I went to a farm in avocado country-in the Mexican state of Michoacán where about 225,000 acres of avocados are cultivated. Avocados, the large, savory berries of evergreen trees in the Laurel family, are believed to have originated in MesoAmerica. I ate avocados at every meal and definitely had my fair share of guacamole. (Need a recipe for your own party-worthy guacamole? Try EatingWell's perfect Quick Guacamole.)
4 more yummy avocado recipes:
- Even though most of us equate avocados with guacamole, why not try topping your tacos with Avocado & Corn Salsa instead?
- One of my favorite new recipes from EatingWell's current issue is Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado-a quick, delicious and utterly simple supper.
- Avocados can go sweet too-try blending up a Raspberry-Avocado Smoothie for a mid-afternoon snack or serving a beautiful Papaya-Avocado Salad at your next brunch.
Worried about avocados' health profile? Although half of a medium avocado has 160 calories and 15 grams of fat, two-thirds of the fat is monounsaturated-a plus for most diets. And avocados are high in fiber and folate and a good source of vitamins C and E and potassium, with some vitamin B3 and magnesium. So eat up!
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.