This week's column is written by Chef Tony Rechsteiner, who has been a chef for 38 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Avocado
Avocados are also known as butter pears or alligator pears; they are native to the Caribbean, Mexico, South America and Central America.
Avocados are a commercially valuable fruit and are cultivated in tropical climates throughout the world and some temperate climates as well --California being the major one.
Avocados are one of the few fruits that ripen once they are off the tree similar to bananas.
Avocado fruit has a markedly higher fat content than most other fruit, mostly monounsaturated, and can form as an important staple in diet where other fatty foods (fat meats, fish and dairy) are not consumed.
About 75 per cent of avocadoes calories come from fat. Avocadoes also have 60 per cent more potassium than bananas; they are also rich in B, E and K vitamins.
Although edible by themselves, avocados are commonly used as a base for dips with guacamole being the most common. In areas where avocados are grown, it is popular to eat them mashed on toast with a little lemon for breakfast.
Avocado slices are frequently added to sandwiches, burgers and wraps, it is also a key ingredient in California rolls and other rolled sushi.
I have provided a recipe for salsa which can be served with any light meats or fish, it is very flavourful.
Avocado Mango Salsa
Ingredients
1 avocado- peeled pitted and diced
1 lime, juiced
1 habanero pepper, seeded and chopped (wear gloves)
1 tbsp chopped fresh cilantro
1 mango peeled seeded and diced
1 small red onion, chopped
Salt to taste
Directions
Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt. Mix and refrigerate for a few hours. Enjoy!
