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Tuesday, February 18, 1997 &nbsp;&nbsp;&nbsp;&nbsp;Page: 1C 





`A' is for Avocado and all its adaptations &nbsp;&nbsp;&nbsp; 
 TIMES LEADER/RICHARD SABATURA &nbsp;&nbsp;&nbsp; The kitchen color is kitsch and dip's been done. Avocados are adaptableI
have a need to know about things. &nbsp;&nbsp;&nbsp; 
 So you can imagine what a treat my recent 10-day vacation in England was,
treading the same sod trodden by Chaucer, Shakespeare and Austen. Amidst a
thousand plus years of history, architecture and sculpture, I was fascinated
by everything, but after the first few days, one thing really piqued my
curiosity. &nbsp;&nbsp;&nbsp; 
 Avocados. &nbsp;&nbsp;&nbsp; 
 Yep, avocados. They were everywhere, from simple tea shops to elegant
restaurants. The only things I knew about avocados were: &nbsp;&nbsp;&nbsp; 
 You make guacamole from them. &nbsp;&nbsp;&nbsp; 
 If you have a green thumb, you can force a house plant to grow from the
pit. &nbsp;&nbsp;&nbsp; 
 And if you have an older kitchen, you probably have at least one appliance
in that particular color. &nbsp;&nbsp;&nbsp; 
 So I couldn't wait to get home and check it out. Here's what I discovered: &nbsp;&nbsp;&nbsp; 
 1. The avocado is a generally pear-shaped fruit, not vegetable, with a
creamy yellow-green flesh and a tough, blackish, pebbly skin. &nbsp;&nbsp;&nbsp; 
 2. There are some varieties which are more rounded in shape. I found the
pear-shaped varieties to be meatier than the larger rounded ones whose bulk is
made up of a much larger pit. &nbsp;&nbsp;&nbsp; 
 3. Most avocados grown in this country come from California and Florida.
The fruit is picked green and hard and shipped unripe. This treatment does not
affect the quality of avocados as they can easily be ripened at room
temperature in a paper bag. Perfectly ripened, an avocado should yield
slightly to pressure but still be firm, not mushy. Its texture should be
velvety, almost spreadable, with a distinct, indefinable flavor just hinting
of nuts. An overripe avocado smells and tastes faintly musty. &nbsp;&nbsp;&nbsp; 
 4. To open an avocado, use a paring knife and cut the fruit lengthwise down
to the seed, then rotate the halves in opposite directions and pull them
apart. The large seed will generally pop out easily. If not, plunk a large
knife into the seed, twist the knife and the seed should loosen. &nbsp;&nbsp;&nbsp; 
 5. The easiest way to slice an avocado is to take an unpeeled avocado half
in one hand and make lengthwise or crosswise slices in the flesh. Slip a knife
between the skin and the fruit and slide the knife around the circumference.
With a tablespoon, ease the slices out of the shell-like skin. (The nicely
bowl-shaped skins could surely be turned into something decorative and useful
by Martha Stewart.) &nbsp;&nbsp;&nbsp; 
 6. Avocado fruit darkens quickly, but this can be prevented by tossing the
sliced fruit with a little citrus juice. I have read that leaving the pit in
an uncut half of avocado will keep it from discoloring, but I can't swear to
this. &nbsp;&nbsp;&nbsp; 
 7. Nutritionally, a medium avocado contains 30 grams of fat, but the fat is
monounsaturated, as is olive oil. An avocado has no cholesterol and is a good
source of protein, as well as eight essential vitamins and five minerals. &nbsp;&nbsp;&nbsp; 
 8. You can't really cook an avocado, as its taste and appearance get rather
nasty, so the fruit is relegated to the cold category of usage. &nbsp;&nbsp;&nbsp; 
 9. Avocados are delicious. Their flavor and texture are complimented by
combination with more vibrant flavors, such as citrus fruits, mustards,
peppers and tomatoes. &nbsp;&nbsp;&nbsp; 
 I have included here two recipes which I think are exciting and a tad
different. They should go a long way to freeing the world of its guacamole
chauvinism. &nbsp;&nbsp;&nbsp; 
 Avocado and Citrus Salad &nbsp;&nbsp;&nbsp; 
 Serves 6 &nbsp;&nbsp;&nbsp; 
 Adapted from The Vegetarian Feast, Martha Rose Shulman. &nbsp;&nbsp;&nbsp; 
 Harper Perennial (New York, 1995) &nbsp;&nbsp;&nbsp; 
 3 avocados &nbsp;&nbsp;&nbsp; 
 Juice of 1 lemon &nbsp;&nbsp;&nbsp; 
 1 teaspoon honey &nbsp;&nbsp;&nbsp; 
 2 grapefruits or oranges (or one of each), peeled and white membranes
removed, then sectioned &nbsp;&nbsp;&nbsp; 
 1 bunch watercress or leaf lettuce, leaves separated, then washed and dried &nbsp;&nbsp;&nbsp; 
 2 tablespoons minced green onion, both white part and green &nbsp;&nbsp;&nbsp; 
 Cut the avocados in half and remove the seeds; peel and slice, then gently
toss the slices with the lemon juice and honey to avoid discoloration. &nbsp;&nbsp;&nbsp; 
 Arrange the avocado and citrus slices on a bed of watercress or leaf
lettuce on a serving platter and sprinkle the minced green onion on top. Spoon
on Poppy Seed Dressing to taste and serve immediately. &nbsp;&nbsp;&nbsp; 
 Poppy Seed Dressing &nbsp;&nbsp;&nbsp; 
 Makes about 1 1/2 cups &nbsp;&nbsp;&nbsp; 
 2 tablespoons fresh lemon juice &nbsp;&nbsp;&nbsp; 
 3 tablespoons wine vinegar or cider vinegar &nbsp;&nbsp;&nbsp; 
 3 tablespoons mild honey &nbsp;&nbsp;&nbsp; 
 1 teaspoon Dijon mustard &nbsp;&nbsp;&nbsp; 
 Salt, preferably sea salt, to taste &nbsp;&nbsp;&nbsp; 
 Freshly ground black pepper, to taste &nbsp;&nbsp;&nbsp; 
 1/4 cup canola oil &nbsp;&nbsp;&nbsp; 
 2/3 cup plain nonfat yogurt &nbsp;&nbsp;&nbsp; 
 3 tablespoons poppy seeds &nbsp;&nbsp;&nbsp; 
 Mix together the lemon juice, vinegar, honey, mustard, salt and pepper.
Whisk in the oil, then the yogurt. Stir in the poppy seeds. Taste and adjust
seasonings. Refrigerate until ready to use. &nbsp;&nbsp;&nbsp; 
 Chicken, Avocado and Cheddar Melt &nbsp;&nbsp;&nbsp; 
 Serves 2 to 4 &nbsp;&nbsp;&nbsp; 
 Adapted from New Basics. Rosso and Lukins. Workman Publishing &nbsp;&nbsp;&nbsp; 
 (New York, 1989). &nbsp;&nbsp;&nbsp; 
 1/4 cup mayonnaise &nbsp;&nbsp;&nbsp; 
 1/4 cup ketchup &nbsp;&nbsp;&nbsp; 
 1 teaspoon Dijon mustard &nbsp;&nbsp;&nbsp; 
 1 scallion, white bulb and 3 inches green, very thinly sliced on the
diagonal &nbsp;&nbsp;&nbsp; 
 3 teaspoons chopped fresh Italian parsley &nbsp;&nbsp;&nbsp; 
 1 whole boneless skinless chicken breast (approx. 8 ounces), cooked &nbsp;&nbsp;&nbsp; 
 1 ripe avocado &nbsp;&nbsp;&nbsp; 
 4 slices whole wheat bread, lightly toasted &nbsp;&nbsp;&nbsp; 
 4 large slices sharp cheddar cheese, 1/8 to 1/4 thick paprika to taste &nbsp;&nbsp;&nbsp; 
 1. Mix the mayonnaise, ketchup, mustard, 1 teaspoon of the sliced scallion,
and 2 teaspoons of the parsley in a bowl. Then set aside. &nbsp;&nbsp;&nbsp; 
 2. Cut the chicken breast in half down the center. Cut each half into four
thin long slices. &nbsp;&nbsp;&nbsp; 
 3. Peel the avocado, remove the pit and slice each half lengthwise into
thick slices. &nbsp;&nbsp;&nbsp; 
 4. Place two slices of chicken on each piece of toast. Spread half the
reserved dressing over the chicken. Lay the avocado slices over the dressing
and cover with the remaining dressing. &nbsp;&nbsp;&nbsp; 
 Place a piece of cheddar on top of each sandwich (the cheese should be
large enough to cover the toast; or use several smaller pieces). Sprinkle
lightly with the paprika and the remaining scallion slices. &nbsp;&nbsp;&nbsp; 
 5. Preheat the broiler or toaster oven. &nbsp;&nbsp;&nbsp; 
 6. Place the sandwiches in a broiling pan, and broil 3 inches from the heat
until the cheese melts, about 1 1/2 minutes. Remove the pan from the broiler
and sprinkle the sandwiches with the remaining 1 teaspoon parsley. Serve
immediately. &nbsp;&nbsp;&nbsp; 
 Food Columnist Pat Greenfield's column is published every other Tuesday.
Write to her in care of the Arts &amp; Leisure Team, The Times Leader, 15 N. Main
St., Wilkes-Barre, PA 18711-0250. &nbsp;&nbsp;&nbsp;

`a' Is For Avocado And All Its Adaptations Times Leader/richard Sabatura The Kitchen Color Is Kitsch And Dip's Been Done. Avocados Are Adaptable.