Avocados have been in India for decades. I remember eating them as “butter fruit” as a kids when I visited Bangalore. My uncle would serve them by cutting them up like mangoes, and apply some sugar to the inside. We would scoop them from their shell with a spoon and eat them. They were different and not prevalent in the US either at the time.
For years avocados were known only for guacamole, the well known Mexican dip. In the past few years they have been touted for monounsaturated fat which are “good fats”, as well as their high nutrient value. Containing more than 20 essential nutrients including vitamin A, B, C, E, & K, copper, iron, phosphorous, magnesium and potassium, avocados are one of the healthiest fruits around. They also contain fibre, protein, and several beneficial phytochemicals such as beta-sitosterol, glutathione, and lutein which are known to protect against various diseases and illnesses.
Guacamole is easily acceptable to the Indian palate — it has familiar ingredients like tomatoes, coriander leaves and chilies. You can make it as spicy as you like and serve it with plain papad — fusion at its best.
But guacamole isn’t the only way to use avacados. Here are a few others:
- Add cut avocados to your salad to give it some interesting texture. There are plenty of salads where the avocado is the star as well. Check them out here.
- Cut, add salt and lemon and eat as a snack
- Mash it up and use as a healthy substitute for mayonnaise on your sandwich
- Slice and use as a sandwich or roll filler — try a coriander chutney roll with and thinly sliced avocado.
- Eat like my uncle used to serve it — for dessert with a bit of sugar!