Fairchild Tropical Botanic Garden Virtual Herbarium Database
Noris Ledesma, Curator of Tropical fruit
Copyright © 2007 Virtual Herbarium - All rights reserved
great with lemon juice and salt. They can be mashed for guacamole, but
are also delicious sliced and served with vegetables, or as an avocado
salad with crab, tuna or chicken. Avocados are good in sandwiches and
on hamburgers. In Brazil and other select locations it is viewed as a
dessert fruit and made into a delicious mousse or ice cream.
(Makes 1/4 gallon)
3 avocados (2 cups)
1 cup sugar
1 1arge can sweetened condensed milk
2 cups whipping cream
1/4 cup lime juice
avocado pulp, lime juice and sugar in blender or food processor. Pour
the avocado mixture into the ice cream maker and add the whipping
cream, and the condensed milk. Freeze and churn until ready.
Torn lettuce leaves
2 tomatoes, sliced
½ red onion, sliced very thin
1 avocado, sliced
2 carambolas, sliced
each of four salad plates, arrange a bed of lettuce. Layer the
remaining ingredients in the order listed. Drizzle with lemon
vinaigrette or your favorite dressing.
½ cup avocado, peeled, seeded and mashed
½ cup buttermilk
1 large egg – slightly beaten
1 cup chopped pecans
½ cup light or dark raisins (optional)
2 cups all-purpose flour
¾ cup granulated sugar
½ teaspoon each – baking soda, baking powder,
¼ teaspoon salt
In a medium bowl combine avocado, buttermilk, egg, pecans and raisins
(if using). Set aside.
In a large bowl sift together flour, sugar, baking soda, baking powder
and salt. Pour avocado mixture over flour mixture, mixing only until
all flour is moistened. Do not over mix. Pour batter into a greased
loaf or bundt pan, pushing mixture into corners with a spoon.
Bake in a preheated 350 degree oven for 1-hour or until tested done.
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