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Eastern european here, never ate raw avocado. What is the joke here? You should peel it before? I know you can break your teeth if you accidentally bite the big nut inside, but it’s the same for plum and peach.
First, that avocado is under-ripe. They are hard until they are ready to eat and then they get buttery soft, like bananas.
Second, only the green flesh tastes good, the outer skin is leathery and gross and the pit is hard and not edible, so like a mango, you gotta skim and pit it.
And third, avocado really isn’t something you eat by itself. It’s kinda like vegetable mayonnaise, fatty but without a ton of its own flavor so it’s almost always part of a dish with some lemon or lime juice or other acid or something salty like soy sauce.
Disagree with the third. Not your description, but the eat by itself part. It can be great either way, just straight or as a mayo. Though it’s probably more healthy as the supliment than just by itself.
Yep, a half an avocado can make a nice breakfast if you’re not very hungry and it has a decent amount of protein.
The avocados I was used to in South America were really flavorful and I ate them raw. Now I’m in Europe and they’re tiny and bland, though I still eat them raw.
Guacamole is essentially just avocado. Some onion, lime, salt and pepper, and maybe some tomato, but that’s usually it.
As an American, this comment is quite the culture shock!
You absolutely don’t want to eat the skin on an avocado. This photo is like if someone were to bite into a banana without peeling it, but worse.
They don’t grow here, so they are not cheap. In the 90s “Southern fruits” were orange and banana, everything else from outside Europe was too expensive for the common folks. Before the 90s you couldn’t even buy any of that.
Just looked it up on some online local shops, the price is 2-3 USD a piece. Not a kg, one fruit.
Worse?! I couldn’t imagine eating a raw banana peel. We’ve tried making vegan “bacon” out of banana peel once and it was ok-ish. But raw banana peel?
Oh yeah, both would be totally disgusting, but if I had to pick one to take a bite of, I’d choose banana skin over avocado skin every time.
The skin is grim. Don’t eat that bit.
Avocado is usually eaten raw. You’re just not supposed to also eat the skin.
I meant unprocessed. I only ate in salads, sauces and drinks. I think you couldn’t even buy an avocado here for a long time, or you had to go to some special shops. Nowadays it’s common in supermarkets, but I don’t eat fruits frequently.
It’s technically a fruit. But just like tomatoes: you don’t really eat it like e.g. an apple.
I eat tomatoes like apples. Add a bit of salt, and bite carefully. Smaller tomatoes fit inside my mouth one piece, so I eat them like grapes. I usually eat it naked, so the sauce won’t go on my shirt, so I don’t have to wash it, I just take a bath after finished eating a tomatoes.
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How do you handle the fluids sprinkling during the first bite? Lets share our tomato consuming experiences and best practices.
Different person chiming in. I like to start with a small bite just enough to have a hole for the juice to come out. From there I squeeze it a little and just suck out the juice. Sometimes I leave just enough to not have a completely dry tomato. I feel like the juice adds to the flavor. Nine times out of ten that’s enough to not make a mess. For the really juicy ones though there’s still plenty of juice in he second half of the tomato. So I bite just a bit, suck out some juice, then finish the bite. Like some sort of weird tomato vampire.
Normally I eat a tomato with a little salt sprinkled on each bite. After that first nibble though I pour a good amount of salt on before I suck out the juice. That way the ratio a tomato taste to salt remains yummy. I’ve also tried tajin instead of salt. Its different. Not bad mind you but I’d say more of a once in awhile combination just to change it up from the reliable tomato and salt combo.
Fair.
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But wait! How DO you cook them? I’ve tried boiling, roasting, frying, baking them. All just awful!
Boil em mash em stick em in a stew
Battered and fried avocado is legitimately delicious.
Pan, stir, or deep?
It’s a special cooking method. We get in our car, drive to that hipster joint that has the fancy tacos and ask for the ‘fried avocados’.
I tried making them myself after that and pan fried worked well, but taco place is still way better. I think deep fried might be too much and stir could be problematic.
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That does sound good.
I have no idea if this is serious or a joke (you never know what people don’t know!) but I’ll treat it like it is.
Generally it’s raw. However, you can absolutely pop it on a hot grill to char it then add a little salt and lemon juice. It’s pretty good on different kinds of barbecue sandwiches or in a salad.
It’s a joke, based on an experience my grandmother had many years ago in the grocery store. The lady behind my grandmother in line was asking the checkout person, "how do you cook these “avah’ ka does” (my attempt at getting my gma’s version of the person’s pronunciation). " I grew up with two avocado trees in my back yard, and my first treehouse was in the older of the two trees. We made every kind of guacamole we could imagine, but never cooked them.
I figured, but I’ve run across people who didn’t know all kinds of things. I’ve found huge disturbing gaps in my own knowledge that I will not admit to so that I don’t die of embarrassment. Like super common stuff. So I try to be helpful just in case.
There’s so many things to learn. Find those gaps, and fill the important ones. My own lack of knowledge regarding movies, tv shows, gaming, and a host of other topics will likely forever remain.
Take a dozen of these and throw them in Pepsi zero and then boil them for 20 minutes like a tea egg. It really brings out the flavor of these weird green egg things.
The yolk is so hard though :(
Unfortunately everything wrong. Microwave them as long+hard as you can. They will taste umagi!!
🎼Here we go
Para todos los amigos que no si se estan jodiendo o no saben. You eat them raw but no nut and “peeled” when they are a little soft which is when they are ripe. First if the avocado is green and firm you need to wait. When it starts turning brownish you remove the upper end if it has a gold ring it’s ripe. It would be a little less firm but not really soft, like very cold ice cream consistency. Now that is ripe you cut in the middle until you hit the nut go round to cut the green part arround the nut, don’t cut the nut. Separate the halves and one side will stay with the nut in you can take out the nut looking like thw stock photos of the avocados. You can take the nut out with a spoon or hit it firmly with a decently sharp knife cutting one quarter and then turning the knife. Using a spoon you take the “meat” from the peel. Reference https://youtu.be/texyKNGt4iU The flavour changes dramatically alongside the consintency if it’s too hard it will taste like cardboard, ripe soft between sweet and umami, the green parts turn brown when is starting to rot and tastes as you would expect.
Dios mio no!
