Home FOOD Green and dark-skinned avos: double the deliciousness

Green and dark-skinned avos: double the deliciousness

Green and dark-skinned avocados are available in South Africa almost all year round and the good news is that whichever colour avo you choose, they’re all equally delicious and nutritious!

The buttery, creamy green-skinned avo varieties Fuerte, Edranol, Ryan, Reed and Pinkerton are available from March until October, and the rich, nutty dark-skinned Hass, Maluma Hass and Lamb Hass from March until November.

Remember that green-skinned avos remain green when ripe, while the dark-skinned avos turn purple-black when ready to eat. Even though avocados may vary in colour, shape and size, they are all a source of nutrients and can be included as part of a healthy eating plan.

When it comes to getting creative in the kitchen, dark-skinned and green-skinned avos shine equally brightly, as there’s no end to their uses in snacks, light meals, starters, main meals, desserts, bakes and even sweet treats.

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So, no matter what you’re planning for your next meal, add an avo – green or dark – for double the deliciousness!

FOR FURTHER INFORMATION AND AVO RECIPES, visit: www.avocado.co.za,
like iloveavocadoSA on Facebook and follow iloveavosSA on Instagram.

 

TAPAS TOASTS WITH AVOCADO

Serves 6-8 as a starter / tapas

Most commonly known by the Italian name of bruschetta, the Spanish cousin’s Tapas toasts are equally accommodating of a variety of toppings.
Below is a recipe for a traditional Spanish topping called Pan con Tomate, a humble recipe with basic ingredients. It need not end there, other topping inspirations could include sun-dried tomato, marinated olives, anchovies, hardboiled egg, sardines, Manchego cheese, feta or sheep cheese.
So let your creativity flow, just be sure to include avocado!

Preparation time: 15 minutes

Ingredients:

  • 6 medium tomatoes (about 500 g), coarsely chopped and drained
  • ½ small red onion, very finely sliced
  • 2-3 garlic cloves, crushed
  • 6-8 leaves of fresh basil, finely chopped
  • 30 ml red wine vinegar
  • 60-80 ml avocado or olive oil
  • 1 loaf crusty bread
  • 1 large avocado

Method:

  1. In a large bowl combine the tomatoes, onion, garlic and basil, then add the vinegar and oil. Season to taste. Mix again. Cover and rest for at least an hour to allow the flavours to blend together.
  2. Slice the baguette loaf diagonally into 12 thick slices and lightly toast on both sides. Peel and stone the avocado and cut into smallish cubes and toss with the tomato.
  3. Spoon 1 – 2 tablespoons of the mixture onto the warm slices of bread, serve immediately.

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