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Florida Choquette Avocado
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Here in Florida we have wonderful locally grown Florida Choquette Avocados available, which generally are much larger than the typical California varieties and about 20% less oily.
The texture, smell and taste is also different, and I prefer them to Haas anytime. (Of course, this is a personal preference and not based on quality)
Nowadays, most of us have a wide range of avocado types to pick from, since we are able to buy produce from different parts of the Country and even from around the World during most of the year.
However, when Avocados are in season in Florida, they are VERY cheap and one can buy very large ones for about a dollar a piece. They are usually sold fresh of the tree, which means they are not yet ripe and will need a few more days in your kitchen before they are ready to eat. So far so good, but many times in the past, for whatever reason, when I did not get a chance to eat them on time, they got overripe and the flesh brown and inedible. I hate to throw food away, but for me, until recently, there was no other option. Then, two weeks ago, I again had avocados which needed to be consumed within 24 hours or they would turn bad (I had them on the cupboard for more than a week).
I used my thinking cap for a moment and came up with this simple solution to the problem – preserve them in EVO 🙂
Today, two weeks later, I still had some of it left and used it for a dish of pasta with avocado and sambal. The avocado looked, smelled and tasted as fresh as they did two weeks ago, with no deterioration whatsoever.
Avocado problem – solved !!! 🙂
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Bon Appétit ! Life is Good !
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Fresh Avocado Preserve
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Preparation :
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remove the flesh from 2 ea large choquette avocados (or equal quantity of avocado of your choice), add 1/2 cup EVO, 1/4 cup fresh lime or lemon juice, 1 tblsp chili paste, 1 tsp garlic paste and kosher salt to taste
add 1/2 cup chopped cilantro, mash all ingredients coarsely together, check / adjust seasoning; toss with pasta, spread on toasted bread, as salad topping and as condiment for eggs, meat, seafood
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Fresh Avocado Preserve
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Fresh Avocado Preserve
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Fresh Avocado Preserve
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Fresh Avocado Preserve
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last, top the avocados with 1/2 inch of EVO to completely seal the preserve; re-seal when removing part of the preserve; keep inside of the container above the preserve absolutely clean
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ChefsOpinion 
I’d be eating avocados every day if they weren’t so expensive here.
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Hi Anneli, can’t you order them fresh online?
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We can get them easily enough, but they are quite expensive compared to what we paid for them in Mexico.
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Viva Mexico ! 🙂
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Ours tend to come from Israel – so perhaps I could balance them with goyim salt? I am a title surprised that the ubiquitous “shreeump” (shrimps or prawns) have not made an appearance – they tend to inhabit avocados, swimming in Marie Rose sauce!
Seriously, this looks to be a tasty dish which I will try: the Turkish shop over the road from me imports mediterranean vegetables and always has fresh coriander, so I will try this one, over the Christmas/New Year two-week Bacchanalia
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Hi Peter,
You can buy Cilantro (fresh coriander), chop it fine, let it dry for a couple of hours, then freeze it. Just DO NOT defrost before sprinkling it on food. Tastes and looks like fresh (almost).
II do this with parsley and chives when I don’t have a plant. I used to throw away so much of herbs because of the short shelf life. This solves the problem 🙂
Cheers!
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That’s a useful tip, thank you, Hans. I have ben trains by my carer always to use fresh coriander, although coriander seeds are available, commercially. I am sure that your approach would give better results, better, certainly, than the seeds, thee flavour having ben liberated by the chopping and preserved by the freezing
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Spellchecker played a quick one on you ? 🙂
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I fear so, my friend. I put it down to an ageing laptop (which dislikes the letters “e” and “t”) and trapped nerves in my spine which make my fingers less accurate then they were, in typing mode
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Not to worry, happens to me all the time.
Since english is not my first language, some of my phrasing and spelling is not perfect, but hey, what is? 🙂
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Beautifully and graciously put! Bless you (and Bella, of course!)
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