This is actually an Avocado, named so because of its green bumpy skin. The pear itself contains yellowy green flesh which, when allowed to ripen, is beautifully soft, creamy and can be mashed with a fork. One of the infamous dishes that contain Avocado is the Mexican dish, Guacamole. Be warned, homemade guacamole is simply the best, don’t be fooled by the “ready-made” options available in supermarkets and restaurants.

Deservedly, the avocado is referred to as a “super food” because of the nutrients and minerals that are packed underneath its green skin.

Facts:

Per 100g, it has more Potassium than bananas Low in Carbohydrates

High in mono saturated fat Good source of vitamin K

Contains the same amount of fibre as prunes (per 100g) Per ½ cup, more Folate (Folic Acid) than Broccoli

Increases antioxidant absorption when eaten with vegetables

Avocado can be eaten on its own (simply mashed with salt, pepper and a gentle squeeze of lime and spread, thickly, on toast) or for a quick snack, scoop the flesh out with a spoon and it will easily see you through to your next meal. Avocados can also be used in sweet dishes: cakes, mousse and brownies. Blended into smoothies or served in dips. Below are tried and tested avocado recipes which I have enjoyed making and devouring!

Dark Chocolate, Avocado Brownies (heatherfrenchpress.com) 200g Dark chocolate (70%), melted

2 mashed avocados

4 eggs

• cup of coconut sugar or light brown sugar 1/2 cup of good quality cocoa powder

1/2 cup ground almonds 1/2 tsp. salt

• good quality vanilla essence or seeds from one vanilla pod.

Whisk together the eggs & sugar until doubled in volume. Gradually add the melted chocolate. Fold in the ground almonds, cocoa powder, salt & vanilla. Gently blend in the mashed avocado, take care to mix well.

Pour into a lined 22cm square tin and bake at 350f/180c for 20-­‐25 minutes. Cool and cut into 12 pieces – remember sharing is caring.

Guacamole

1 large, ripe tomato (or 2 small ones), finely chopped 3 ripe Avocados, mashed with the juice of 1 lime

3 sliced Spring Onions

Chilli, to your liking – finely chopped Handful of coriander, chopped roughly.

Mix the above ingredients together, reserving a tablespoon of the coriander. Once mixed, serve in a pretty bowl (I use a blue bowl as I like the contrast of the green and blue), sprinkle on top the remaining coriander. Serve with crunchy, corn tortillas or as a side for Enchiladas, Burritos, Tacos or as a topping for chilli.

Blueberry & Avocado Smoothie

1 Avocado

½ banana

¾ cup fresh or frozen blueberries 1 cup Greek yoghurt

1 cup of Apple juice (not from concentrate!)

Place all the ingredients into your blender, blitz and slurp. (1 cup of ice can also be added to thicken the smoothie)