• Jessi / Creon

Avocados = Avo-By Creon

Updated: Apr 17, 2018

Avocado Toast with squash , flax, and tomato

To say I love avocados would be redundant, we all do. At this point avocados have ascended to a kale-like level of popularity; that level of say chocolate or pizza where if I heard someone mention that they didn’t like them I’d be astonished. Avocados have wiggled their way into almost every part of our lives: they have gone from a garnish, to a breakfast mainstay, ice-cream, hair products, and even skincare. And honestly, they have earned it! They are full of all of the good stuff we should be eating (omega-3’s, vitamin-B6, vitamin-C, vitamin-E, potassium, magnesium, and folate), and they’re delicious, and they are versatile A-F!

I don’t really know when the whole avocado movement happened, but I definitely was swept up in it when I was cheffing in Melbourne, Australia- at a café in a busy fashion district known as Chapel Street. The Melbourne café scene was completely new to me, and I quickly learned that brunch is serious business there. Available seven days a week, brunch is one of the biggest trends of the Melbourne food scene, and avocados are one of its biggest stars.

Back in the U.S., I remember seeing avocado toast on menus in places like New York City, and a few trendy places in Chicago for about $9, and thinking that price was too expensive. In my time in Aussie cafés I served heaps of avocado mostly on toast (at $16 bucks a pop), some served on the side of egg, and occasionally on nachos. Australians love the idea of food the looks healthy, and what looks healthier than super verdant avos. Oh, that’s what they are called down under, “Avos”.

Serving so many avos, under an owner with almost impossible food cost goals, made me search for the most budget-friendly fruits. In my search; I came across a variety of avocados common up in Queensland A.U., that were as big as a grapefruit, with a pit the size of a lime. Honestly, the first time I was going to try these beasts I knew for sure that I would not like them. They were huge and $10 per case less expensive, so I assumed they would be mealy. Luckily for my budget- they were just as tasty as their cousins from Perth, Mexico, or even Florida.

Despite having mashed and sliced hundreds of avos, I still really enjoy them with any meal of the day. The one thing that has changed is my attitude towards them. Now, I’m more prone to treat an avo more like a piece of meat or cheese than like a fruit or vegetable, meaning a zero-waste rule. At $5 each I’m defiantly not letting anything go to waste. There are a few things chefs do to keep avocados at their greenest:

- When smashing and mashing: acid is your friend, you can use lemon juice, vinegar, or even citric acid. Not only does the acid stop oxidation, but it is also a great contrast to the fattiness.

- The pit of the avocado is the best way to keep them fresh. If you make guacamole add the pit to the container with the finished product, it will stay greener longer. If you need to slice a half of avocado, slice around the pit like normal; but when you pull the halves apart, use the pit-less side and save the other half with the seed intact.

- Lastly, even though avocados are full of good fat, a little olive oil in your guac or drizzled over slices will lock out oxygen and help preserve that fresh look for longer.