We haven’t done anything with lemons for a while, and our lemon trees are still lemoning for all they are worth. The lemons as yet are still unripe, but the green skin recalls to mind one of the tastiest things in the world, the avocado.
Although the avocado has been in Australia since the late 19th century, it first become popular in the 70s. One of the recipe books from this time in a private collection we know of refers to them as “avocado pears” and “alligator pears” due to their skin texture. This recipe book says the very latest way to serve them is halve the avocado pear, destone it, pour some vegetable oil in the hole, garnish with salt and pepper and serve.
We’re not sure if that recipe really captures the beauty and tastiness of the avocado, and we’re also fairly sure that eating an avocado stone amount of oil is not really very healthy.
So instead, we wanted to share our favourite way to eat avocados, guacamole. Plus, it another use for lemons, so everybody wins.
the juice of half a lemon
1 garlic clove, chopped finely
1/2 a fresh chilli, chopped finely (seeded or deseeded, depending on how hot you like food. In chilis, the seeds are where most of the heat is)
Pinch of paprika, to serve
Guacamole is really simple to make.
Put the avocado flesh into a small bowl and mash with a fork.
Add in the lemon juice, chilli and garlic and mix well.
Taste and adjust quantities as required.
Garnish with paprika, or for extra tasty fun, garnish with jalapeños.
Eat with corn chips, pita bread or hunks of bread.