If you are still wondering whether to buy that usual Hass or the premium Gwen, do not think twice. An avocado in every variety brings in the goodness of nature. The green fruit is busy creaming into fancy sweet and savouries this season.
The pudgy, over ripe version of the fruit can make its way into hummus. “The good old chickpea hummus can be glamorised with the use of basil for a herb count, cauliflower for varied texture, avocado for smoothness and nutrient upswing, and many more,” says Chef Aditi Shenoy. Make the version work for your own taste buds using fresh green peas and avocado mash rolled in with tahini cream and topped with roasted seeds and smoked paprika. While tacos, and feta on toast have always been popular as tartines, for vegetarians, the variations have emerged in lipsmacking avocado corn tartar and avocado pizzas. Special salads for monsoon bring in edamame laced with Mandarin, pomegranate and slices of the green fruit. A toss up with crunch seeds brings in multiple tangy and creamy layers with rocket leaves.
“The classic combinations include cherry tomatoes and feta, to the more adventurous options like smoked salmon and poached egg, says Niketa Sharma, owner of Bloom Cafea. “Our avocado French toast is a perfect example of this. We use ripe and creamy avocados and pair them with other nutritious ingredients to create a filling and satisfying breakfast option.”
Meanwhile Kulfilicious arrives in India from the United Arab Emirates to offer avocado as a frozen treat. The Rana Makkhan Phal – or the avocado kulfi, brings in a new dimension to cold desserts The rich, creamy texture and subtle, buttery flavour of the fruit brings in a velvety flavour to the luscious ice cream avatar.
Chef Himanshu Saini celebrates it in a unique version of the chaat you can taste in the shops lining the banks of the Ganga River in Banaras, and in Lucknow and Kanpur. “The dish, kachaloo, traditionally made with potatoes, introduces avocado filled with chickpeas and potato and moong sprouts and seasoned with mint chutney, yoghurt chutney and ajwain-tamarind chutney,” he says.
With its anti-aging properties, the green fruit does give your skin that special, glowing spin. There are two kinds, monounsaturated fats (MUFA) and polyunsaturated fat (PUFA). Avocado is a rich source of MUFA, and breathes life into your hair even through its nourishing oil. So, the next time you pass by the avocado in the grocery aisle, think of the exotic food it makes for your palate, skin and hair!
A compulsive, non conformist wordsmith. A sybaritic connoisseur of all 'tis epicurean. An insatiable sybarite. An incurable book-chomper. For me, there is nothing more powerful than the excitement of shaping the written word. I simply live to write.