Calling all avo lovers, it’s time to up your knowledge. We break down the similarities and differences between green and dark skin avocados so you can make an informed choice.
GREEN-SKINNED AVOCADOS
These avos are more on the buttery side. They are available from March until October and the varieties include Fuerte, Edranol, Ryan, Reed and Pinkerton. Green-skinned avos also remain green when ripe. The best way to tell if the avo is ripe is with the fruit stalk. Touch it gently and it should fall off into your hand. If the stalk hole left behind has a soft greenish-yellow colour, the fruit inside should be perfect. If there is any sign of blackness or discolouration under the stalk, the fruit could be bruised or over-ripe. If the stalk is still firmly attached, the avo isn’t ripe yet and needs a few more days in the fruit bowl.
DARK-SKINNED AVOCADOS
These avos are on the richer nuttier side. They are available between March until November, so one month longer than green-skinned avos. Varieties include Hass, Maluma Hass and Lamb Hass. When they are ripe and ready to eat the avo’s skin turns purple-black in colour. You can also use the fruit stalk method to check the ripeness of these avos. Regardless of the kind of avo you have, remember to never squeeze them, that only damages the fruit.
1. AVO RITZ FISH BURGER
Sure you’ve had avo ritz, but have you ever had it on a burger? This recipe combines the best of both worlds to create the ultimate seafood burger!
INGREDIENTS
- 600 g crumbed hake fish cakes
- 400 g freshly frozen uncooked large prawn, thawed, deveined and shelled
- 4 T extra virgin olive oil
- 1 T Cajun seasoning
- ½ cup mayonnaise
- 2 T tomato sauce
- 1 lime, zested and juiced
- sea salt and freshly ground black pepper, to taste
- 1 t hot English mustard
- 10 g Italian parsley, finely chopped
- 4 hamburger rolls, halved and toasted
- 2 avocados, sliced
- 100 g baby gem lettuce, washed
- 100 g spring onion, sliced diagonally
COOKING INSTRUCTIONS
1. Preheat the oven to 180°C. Place the fish cakes on a baking tray lined with greaseproof paper. Bake for 8–10 minutes or until cooked through.
2. To cook the prawns, heat a pan and add the olive oil, season the prawns with Cajun seasoning and fry for 5–6 minutes, turning once or twice.
3. Mix the mayonnaise, tomato sauce, lime juice and zest, salt, pepper, mustard, parsley and olive oil in a bowl and stir until well combined. Set aside 4 T to spread onto the rolls. Add the prawns and stir through until coated in the sauce.
4. To assemble, spread the mayonnaise-tomato sauce mixture onto the bottom half of each bun, top with a few lettuce leaves, a fish cake, the prawn cocktail mixture, another fish cake, avocado and spring onions. Serve with the seaweed fries.
Deep-fried pickles on flatbread
INGREDIENTS
- For the deep-fried pickles:
- 120 g flour
- 1 t baking powder
- 1 t Cajun seasoning
- 1 free-range egg
- 1 cup milk
- 120 g panko breadcrumbs
- sunflower oil, for frying
- 6 halved jalapeño cones in brine
- 12 sweet-and-sour sliced gherkins
- lemon or lime wedges, for serving
- For the flatbread:
- 140 g flour
- ½ t salt
- 1 cup full-cream yoghurt
- For the avocado dressing, blend:
- 1 avocado, peeled and stoned
- 15 g coriander, chopped
- 15 g chives
- 2 T sliced jalapeños in smoke-flavoured brine
- 2 garlic, cloves
- 1 cup buttermilk
- salt, to taste
COOKING INSTRUCTIONS
1. Whisk the flour, baking powder, Cajun seasoning, egg, and milk. Heat the oil in a large saucepan.
2. Pat dry the pickles with kitchen paper. Dip into the batter, then lightly into the breadcrumbs. Lay on a tray for about 5 minutes so the crumbs stick, then fry in batches until light brown. Drain on kitchen paper.
3. To make the flatbread, mix all the ingredients and bring together to form a ball using your hands. Wrap in cling-wrap and chill for 30 minutes.
4. Divide the dough into 6 pieces and roll out on a floured surface. Heat a griddle pan and pan-fry on both sides for a few minutes.
5. To serve, pile the pickles onto the flatbreads and drizzle with the dressing. Serve with lemon or lime wedges.
Avo chocolate mousse
INGREDIENTS
- 2 large, ripe, avocados, peeled and chopped
- 50 g cocoa powder
- 1 t vanilla extract
- 3-4 T honey
- Fresh berries, to serve
COOKING INSTRUCTIONS
Mix all the ingredients together in a blender.
Serve in bowls with fresh berries and a dusting of cocoa powder.
Panko-crumbed avo chips
INGREDIENTS
- 2-3 avocados
- 140 g flour
- 2 eggs, beaten
- 250 g Panko crumbs
- 2-3 cups oil
- 1 x 180 g avocado hummus, to serve
COOKING INSTRUCTIONS
Slice the avocados into quarters. Dip into the flour, followed by the beaten egg, and the panko crumbs.
Fry in hot oil until golden. Serve with avocado hummus.