Fresh Florida Avocados Steal the Spotlight
by RYAN MILEJCZAK
Did you know that we’re currently in the heart of Florida avocado season!
This unique green fruit is native to the Americas, and widely grown in our state, especially in South Florida. While it might be best known for its starring role in Mexican dishes like guacamole, it’s much more versatile than you might think. It can also be made into sushi, transformed into chocolate mousse, and even deep fried!
Here’s a quick tour of some of our favorite ways to make fresh Florida avocados really shine.
Guacamole
Adapted from Fresh from Florida
Ingredients
- 2 whole ripe Florida avocados
- 1 tomato, finely diced
- 2 key limes, juiced
- ¼ red onion, finely diced
- 2 tbsp fresh cilantro, roughly chopped, plus extra for garnish
- 1 jalapeño, de-seeded and finely diced (optional)
- Salt to taste
Instructions
Begin by pitting the avocados and scooping the flesh out into a bowl. Mash with a fork, potato masher, or similar, then add remaining ingredients and stir until well combined. Enjoy fresh garnished with cilantro; if saving for later, store in an airtight container to prevent browning.
Avocado Chocolate Mousse
Adapted from Gordon Ramsay
Ingredients
- Two large ripe avocados
- 3 tbsp unsweetened cocoa powder
- ¼ cup melted semisweet chocolate or chocolate chips
- 1 tsp vanilla extract
- 2 tbsp honey, or more to taste
- 3 tbsp almond milk
Instructions
Pit avocados and scoop flesh into a food processor or blender and blend until smooth. Add remaining ingredients and blend until completely integrated. If needed, more almond milk can be added for a smoother consistency. Spoon mousse into glasses and enjoy immediately, or chill 2 hours or overnight.
Avocado Sushi Rolls
Adapted from Secrets of Sushi
Ingredients
Sushi rice
- 3 cups freshly cooked short-grain white rice
- 2 tbsp rice vinegar
- ½ tbsp sugar
- ½ tsp salt
Sushi Rolls
- 2 ripe avocados
- 4 sheets nori seaweed
- 3 cups prepared sushi rice
- Sesame seeds
- A sushi mat
Instructions
Begin by preparing the sushi rice. Combine vinegar, sugar, and salt in a small bowl until well combined. Transfer cooked rice into a large, shallow container, break it up using a wooden spoon, and then add the vinegar mixture and mix until well combined. Cover and let cool before preparing sushi.
Once cooled, place the nori rough side up on your sushi mat and cover with a tennis ball sized amount of rice, leaving a roughly half inch section of nori exposed. Place a few pieces of avocado along the center width of the rice. Use the sushi mat to roll the nori up until it wraps around the avocado and reaches the rice on the other side. Dip your fingers into a bowl of water, transfer a few drops onto the exposed top of the nori, and finish rolling the avocado roll. Let rest 15-30 seconds and then slice into 6 pieces. Repeat with remaining ingredients, and serve sprinkled with sesame along with soy sauce and wasabi if desired.
Fried Avocado
Adapted from The Spruce Eats
Ingredients
Fried Avocado
- 4 slightly firm avocados
- 1 cup flour
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 2 tsp cumin
- 1 tsp garlic powder
- Oil for frying
Cilantro-LIme Mayo
- 1 cup mayo
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice
- ½ tsp garlic powder
- ½ tsp black pepper
- 2 dashes hot sauce
Instructions
Begin by making your cilantro-lime mayo. Whisk together all the ingredients, and add salt to taste if desired. Cover and store in the fridge until ready to serve.
Next, slice your avocados in half, pit and peel them, and then slice them into 4 or 5 strips each.
Set up a breading station with three bowls:
- In one, whisk together the flour, salt, pepper, cumin, and garlic powder
- In the next, place the beaten eggs
- And in the final bowl, place your breadcrumbs
Bread each avocado strip by first dipping it into the flour, then dipping them into the eggs (allowing any excess to drip off before continuing), then finally dipping them into the panko bread crumbs. Set aside breaded strips.
Place 1 inch of oil into a deep pot or dutch oven. Heat to 350 F, then add strips 5 at a time and fry for about 2 minutes. Transfer cooked strips to a paper towel lined plate, let cool slightly, and serve with cilantro-lime mayo.
