Admittedly, I wasn’t a fan of avocado growing up. It was always prepared sweet: in shakes, eaten as ice cream… really unthinkable things especially for a kid with an aversion to green things. It was always a big no-no for me. The color of these dishes were unappealing and it swayed me from exploring the fruit — yes, it’s a fruit. It continued for several years until I discovered guacamole with its smooth creaminess (and with a bit of kick is my preference). Since then I’ve since had avocado on toast (my favorite lunch and it helped me slim down in time for my wedding two years ago), in my salads and incorporated into a variety of dishes. But I never circled back to the sweeter side of this fruit until recently.
I was invited to tour Hass avocado farms in San Diego County by the California Avocado Commission and Golin Harris. It was a big honor for me and to say it was eye opening is an understatement. It was amazing and my respect for avocados has reached an all-time high.
The tagline for California Avocado is “hand grown,” true especially seeing each avocado is picked by hand and hand sorted. To go through the steps of how avocados reach your grocery store can be a boring read, but it’s fascinating to watch the process avocado picked from the field to them being packed in boxes. It’s a true work of love and dedication that can be taken for granted when seeing them in the grocery store. Those avocados can be traced back to the source!
But since this is all about food, I tasted a variety of dishes over the weekend that made my avocado on toast seem like a pauper’s meal. What really surprised me was the versatility of the avocado to transform into something sweet I could finally appreciate: hydrogen avocado sundae (avocado foam “fried frozen” in hydrogen — simply mindblowing to watch being made), avocado gelato with pistaschio cake with avocado foam, avocado Twinkies, avocado truffle and my favorite, avocado cheesecake by Chef Trey Foshee.
While it may seem like avocado overload, it wasn’t. The avocado seamlessly transitioned between savory and sweet. Sure, it has that odd color I’m unused to seeing in desserts but I think I can get over that very soon.