by Sherry Sullivan (May 2013)
Avocado is particularly delicious in the Yucatan. The flavor is sweeter, fuller, greener and more buttery than the avocados I buy here on the East Coast. It's so easy to find the perfect ripeness for that day or the next couple of days to enjoy. You may also see the larger, rounder avocado. Its flesh is more yellow, and not as rich tasting.
Score the skin and cut through the flesh down to the pit, moving vertically. When you've cut all the way around, twist the two halves in opposite directions to pull them apart. Remove the large pit by tapping it lightly with your knife blade and twisting the avocado off the pit. Carefully push the pit off the knife blade. Score the flesh of each half horizontally in half-inch slices and free the slices by running a spoon inside the skin.
Now you have perfect slices of avocado for many uses!
Use on top of salads, fold them into quesadillas, mash them into guacamole, serve with scrambled eggs for breakfast, drizzle with a little olive oil and sea salt, or just a squeeze of lime! Make a sandwich with sliced tomatoes, cube and fold into chicken salad, or eat it plain.
Avocados are full of vitamins, protein and healthy fat, so enjoy this healthy treat. Don't forget to save the skin and rub the remainder all over your face and body! It's a soothing mask full of nutrients and moisturizers that are so good for your skin. Not too attractive when you have it on, however, so plan that for when you’re alone!