;ered. Whole wheat or other dark breads are very
rood with this filling.
Mash avocado, add cream-thinned Philadelphia
ream cheese, minced onion or chives. Heap into
pieces of celery.
Scoop meat from 1/2 large ripe avocado, leaving
hell intact. Mash avocado meat, blend in 1 family-
ize can deviled ham, 1 3-ounce cake cream cheese,
minced parsley and seasoning to taste. Mix smooth
nd pile in reserved shell. Serve surrounded with
risp fresh vegetable pieces, potato chips, small
Delicious on hamburgers or slices of hot meat
Stir in 1 cup sieved or mashed avocado, 3 table-
oons mayonnaise, 2 tablespoons tomato catsup,
tablespoon lime juice, and salt, tabasco sauce,
opped green chili peppers and onion to taste.
AVOCADO MEDLEY SALAD
frozen, fresh or canned pineapple into center.
Serve with mayonnaise.
Slices of avocado on lettuce garnished with
diced beets and onion rings makes a colorful meal-
time addition. Pass your favorite dressing.
References: USDA Handbook-Composition of Foods.
Florida Avocado and Lime Commission Leaflet-
Florida Avocado and Lime Recipes.
Circular 165 May 1957
USING FLORIDA FRUITS
2 medium avocados diced
2 medium tomatoes diced
1 tablespoon minced
2 tablespoons diced
14 cup diced cucumber
1 tablespoon diced green
%4 cup mayonnaise
Peel and dice all vegetables. Dice avocado last
d toss all together lightly. Add mayonnaise and
s to coat. Pile in lettuce cups and chill until
OTHER SALAD SUGGESTIONS
Alternate slices of avocado with orange and/or
apefruit sections. Pass a French dressing into
rich you have blended a little honey.
Cut avocado in two by slicing around the center.
en slice off into circles. Remove peel. Pile
COOPERATIVE EXTENSION WORK IN
AGRICULTURE AND HOME ECONOMICS
(Acts of May 8 and June 30, 1914)
Agricultural Extension Service, University of Florida
Florida State University and
United States Department of Agriculture, Cooperating
M. O. Watkins, Director
AGRICULTURAL EXTENSION SERVICE
CREAM OF AVOCADO SOUP
S (serves 6)
USING THE AVOCADO
By LENA E. STURGES
Assistant Economist in Food Conservation
Avocados are versatile in the menu, teaming up
well with many combinations. The avocado is at-
tractive in appearance and has a delicate nut-like
flavor. It is high in fat content, therefore high in
calories. Contrary to popular belief, it is not a
good source of protein. One-half of a medium avo-
cado contains 1.9 grams of protein and 279 calories.
Compare this to one serving of lean meat which
contains 18.4 grams protein and 244 calories. Avo-
cados contain a fair amount of iron, vitamin A and
the B vitamins.
In selecting avocados, hold the fruit and press
gently. If the avocado "gives" a little, it is soft
enough for same-day serving. For serving two
or three days later, choose firm fruit and keep in
a cool place (but not below 400).
Salads are a favorite way of using avocados.
The rich flavor goes well with vinegar and other
seasonings as well as other fruits and vegetables.
Meats such as chicken, lobster, shrimp and tuna-
fish are good combined with avocado cubes or
slices or used as filling in a half avocado.
Avocados may be frozen in a puree form to be
used later in-molded salads, sandwich fillings, ices
and dips. Whole or sliced avocado does not freeze
FROZEN AVOCADO PUREE
4 ripe avocados of med- % cup lime juice
Halve avocados, remove peel or with a spoon
scoop pulp from shell into a bowl. Sprinkle with
the lime juice. Mash or blend until smooth. Pack
into glass jars leaving 1 inch head space. Seal air-
tight and freeze at 0F.
To use.-Remove from freezer and allow to thaw
in refrigerator in container. Will take about 24
hours. Keep tightly covered until used.
3 avocados (or 2% cups
2 cups chicken broth
1 cup heavy cream
Mash two avocados with silver fork and press
through a fine sieve or puree in a blender. Place in
top of a double boiler. Add chicken broth which
has been lightly seasoned. Heat, stirring occasion-
ally, until soup comes to a boil. Stir in heavy
cream. Cover, keep hot over boiling water. When
ready to serve stir in the 1/ cup avocado cut in
12-inch cubes. Season to taste with salt and white
pepper. Serve with a tablespoon of lightly salted
whipped cream on each serving.
AVOCADO FRUIT SALAD
% cup halved seeded
2 cups grapefruit sec-
% cup toasted, shredded
red or green cherries
Cut avocados in half but do not peel. Scoop out
halves with French ball cutter or teaspoon. Com-
bine with grapes and grapefruit. Marinate in
French dressing which has been seasoned with
chopped mint leaves. Pile into scooped out shells.
Arrange on lettuce. Serve individual servings
from shells. Or arrange fruits on beds of lettuce
in individual servings. Sprinkle with toasted coc-
nut. Garnish with cherries.
SEAFOOD AVOCADO SALAD
1 cup cooked lobster
2 cups cooked crabmeat
2 cups cooked shrimp
(or your own favorite
% cup mayonnaise
% cup sour cream
1 tablespoon cut chives
Remove any bits of shell from lobster and crab
meat. Break into bite-size pieces. Remove a few
chunks of lobster and a few whole shrimp for
garnish. Cut remaining shrimp into pieces. Com-
bine lobster, crab meat and shrimp. Add just
enough French dressing to coat generously. Chill.
Just before serving cut avocados in halves, remove
pit and fill with seafood mixture. Combine may.
onnaise, sour cream and chives for dressing. Toi
each avocado with a generous spoonful. Garnist
with whole shrimp and lobster chunks.
BAKED STUFFED AVOCADO
% cup lime juice
1 cup flaked crab meat
1 cup cream sauce
Dash of salt, pepper
Dash of cayenne
1 teaspoon minced onic
1 cup grated cheese
Cut avocados in halves lengthwise. Remov
pits. Sprinkle avocado with lime juice and sal
Combine crab meat and cream sauce. Season t
taste with salt, pepper, a pinch of cayenne an
onion. Fill avocados with mixture. Sprinkle wit
grated cheese. Arrange avocados in baking pa
with half an inch of water in the bottom. Bal
in a moderate (3500F.) oven 15 minutes or unt
cheese melts and avocado is heated through.
From Mexico comes this cocktail-time recil
called Guacamole. Very versatile, it can be use
as a dip, a salad dressing, or sandwich spread.
can be frozen and used later.
Make a thin paste of 1 cup mashed avocado,
small finely chopped onion, 1 clove finely chopp<
garlic, a dash of Worcestershire sauce, 1/2 te
spoon olive oil, a dash of paprika, and a little lir
juice, salt and pepper to taste. Blend to. a smoo
consistency in electric blender and serve on cri
crackers or with potato chips, as a dip.
Heap balled or diced avocado in sherbet glas,
and chill. Season with salt lightly and cover wi
Thousand Island dressing or with tomato cats
seasoned with lime juice, salt and pepper.
AVOCADO SANDWICH FILL
Mash scooped-out meat of medium-size avoca
Season with salt and lime juice. Add celery, chiv
chopped green pepper, or crumbled crisp bacor
desired. Spread on bread that has been lightly b
The publications in this collection do
not reflect current scientific knowledge
or recommendations. These texts
represent the historic publishing
record of the Institute for Food and
Agricultural Sciences and should be
used only to trace the historic work of
the Institute and its staff. Current IFAS
research may be found on the
Electronic Data Information Source
site maintained by the Florida
Cooperative Extension Service.
Copyright 2005, Board of Trustees, University