I remember the very first time I ever tasted this fruit. I was at my friends home and we had been outside in her backyard sunning and sitting with her young daughters, in their swimming pool. We went into her kitchen and she put together a green salad, tomatoes and scoops of this green food. I watched as she peeled, removed the skin and sliced even portions into the salad bowl. The colors complimented and I asked her what it was. When she told me I accepted the slice and tasted it slowly. It was a new food adventure for me, at that time, and I immediately loved its nutty, smooth, green flavor. Avocados is a rather apt name for this luscious green and pale yellow food. That began my love affair with avocados.
They grow on trees and come in a number of varieties. I like the California ones the best. They come with a dark deep greenish-black exterior and are ready to eat, when the can be pushed on the outside and the outer skin goes in just slightly. Never cut them when they are hard as they are not edible. They must be just ripe and too ripe is a mistake! Never too soft and mushy, ugh! Most of the time I split them in half, remove the pit and turn it face up. I pour in olive oil, sprinkle sea salt and ground pepper, grab my spoon and enjoy.