It's rainy season once again therefore it's the start of avocado season too. The best avocados I've ever tasted were the ones at Ka Ute's farm in San Jose, Anilao, Batangas where we lived. They were smooth, fleshy and plump. Ka Ute and the local folks there simply sliced the avocado open, sprinkled brown sugar on it, scooped the flesh and ate it. Nothing compares to pure goodness of ripe, freshly picked avocados from the mountains.
Avocado, also known as 'alligator pear' originated in Central, South Mexico 9,000 to 10,000 years ago. The word 'avocado' comes from the Spanish 'aguacate' which in turn comes from the Aztec Indians' Nahuatle word 'ahuacatl'.
Avocados have a very high content of monounsaturated fat, which is why it's an important staple in a meatless diet. Avocados together with corn were the staple food of the Aztec Indians since ancient times.
Today, avocados are served in salads, sandwiches, soups, sushis, makis, fruit shakes, milk shakes, or as a dip like the Mexican guacamole, spread on corn tortillas, or as a side dish to tortas, burgers and carne asada, or as our Filipino-style favorite drink 'kinayod na abukado' with milk and sugar.
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