So, avocados. (Or as I like to call them, guacamoles.) As far as I can tell there are two types of avocados:
1. Those that contain a stone and a whole lot of green lusciousness that is sort of velvety smooth in the mouth.
2. Those that contain a stone and some watery tasteless stuff.
The first sort is amazing and can lift an average burger, sandwich or breakfast to a whole new plane of goodness. Or you can just put some on hot buttered toast and have it for a yummy light meal. Then there’s guacamole… take one or more avocados, mush it up with a little garlic and maybe some chopped tomato and onion, and then use it as a dip for corn chips or anything else.
Anyway, the point of this post is not just to rhapsodise about avocados. What I need to know is how to tell the difference between the two types of avocado – the good and the bad (they’re all ugly).
Is there some simple test I can apply when in the supermarket?
Photo taken by Avlxyz
Other random facts about avocados:
- They’re poisonous to cats and dogs.
- People called Daniel are allergic to them (sample size = 1).
- They originate from Central America.