Avo ancestry

2016-07-27 06:00
Avo ice cream.

Avo ice cream.

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IT is believed that avocados originated in the southern part of Central America, growing wild for millennia before they were cultivated. Archaeologists in Peru have found domesticated avocado seeds buried with Incan mummies dating back to 750 BC and there is also evidence that avocados were cultivated in Mexico as early as 500 BC.

Named “the fruit of the gods” by Central American Indians who worshipped its ability to increase vitality and general well being, these ancient civilisations used avos not only as a means of nutrition, but also believed it to be an aphrodisiac. Suggestively shaped, the name avocado actually comes from the Aztec word ahuacatl meaning testicle.

In South Africa, the first avocado orchard was established in the 1920s by Harry Ludman. From that point on the avocado industry flourished in the country, and today South Africa is one of the world’s major producers of avocados and ranks among the top three exporters to Europe.

Avos are perfect partners for a low-carb lifestyle, and incorporating avos into your meals is also a great way to boost your daily intake of monounsaturated fats and essential nutrients such as magnesium (five percent of the NRV for adults), folic acid (five percent of the NRV for adults) and vitamin C (10% of the NRV for adults) and 1, 2.

As if that wasn’t enough, rich and creamy avos are proven to be heart healthy and effective fighters against ‘bad’ LDL cholesterol 3, 4 Experts say eating avos may be associated with better diet quality and beneficial nutrient intakes 5.

But please don’t squeeze. To test for ripeness, green-skinned avos should yield to a gentle squeeze in the palm of the hand, or the fruit stalk should easily fall off when nudged with your thumb. Testing the Hass variety is even easier as its green skin changes to purple-black as it ripens.

South Africa boasts several different avocado varieties, including the popular Fuerte and Hass. But there are many other delicious cultivars to tuck into, such as Edranol, Ryan, Pinkerton, Reed, Carmen®-Hass, Maluma™ and Gem®.

Watch Suzelle DIY for some fantastic avo tips on www.avocado.co.za or www.facebook.com/iloveavocadoSA

Avo ice cream

Serves 6.

Ingredients

4 avocados

20ml lemon juice

1 Granny Smith apple

360ml Appletiser or apple juice

30ml brown sugar

1 sprig rosemary

30ml cream

400 g vanilla ice cream

Method

Peel apple and cut into small cubes.

Add sugar and rosemary to the apple juice/appletiser, and allow the apple pieces to cook in the liquid until very soft.

Remove the rosemary sprig and puree the cooked apples with the cooking liquid and the cream until smooth.

Peel the avocados, remove pulp and puree until smooth.

Add the lemon juice to prevent browning and set aside.

Mix the apple and avocado puree.

Allow the ice cream to stand out of the freezer until slightly softer.

Fold the puree into the ice cream until combined. Allow to set overnight in the freezer.
Avo cheese cake

Serves 8-10

Ingredients

250g Tennis Biscuits, crushed

100g butter, melted

2 packets lime jelly

100ml boiling water

750g cream cheese

2 large ripe avocados, pureed

15ml lemon juice

Mixed berries, sliced avos and kiwi fruit to garnish

Method

Preheat the oven to 180°C

Prepare the biscuit base by mixing the melted butter into the crushed biscuits.

Press biscuit mixture into the bottom of a 23cm spring form pan.

Place in the oven for 5-8 minutes to crisp the biscuits, remove and cool.

Dissolve the jelly in boiling water, whilst the jelly is dissolving, beat the cream cheese with the puréed avocado and the lemon juice until combined, pour in the dissolved jelly

Pour the mixture into the spring form pan and allow to set overnight.

To serve, release the cheesecake from spring form pan, garnish with mixed berries, avocado slices and kiwi fruit.

Avo cheese cake

Serves 8-10

Ingredients

250g Tennis Biscuits, crushed

100g butter, melted

2 packets lime jelly

100ml boiling water

750g cream cheese

2 large ripe avocados, pureed

15ml lemon juice

Mixed berries, sliced avos and kiwi fruit to garnish

Method

Preheat the oven to 180°C

Prepare the biscuit base by mixing the melted butter into the crushed biscuits.

Press biscuit mixture into the bottom of a 23cm spring form pan.

Place in the oven for 5-8 minutes to crisp the biscuits, remove and cool.

Dissolve the jelly in boiling water, whilst the jelly is dissolving, beat the cream cheese with the puréed avocado and the lemon juice until combined, pour in the dissolved jelly

Pour the mixture into the spring form pan and allow to set overnight.

To serve, release the cheesecake from spring form pan, garnish with mixed berries, avocado slices and kiwi fruit.

In South Africa, the first avocado orchard was
established in the 1920s by Harry Ludman

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