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This is the perfect late summer lunch. It is an easy and simple way for serving those super tasty small Hass avocados! Makes a perfect single serve lunch, for one, or even better - share larger ones with a friend.
In the morning just cut through the skin to the pit all the way around without separating. At work or at school just twist to open. No mushy funny colors, just bright green and healthy deliciousness.
Add balsamic vinegar, salt, or a heaping tablespoon of bay shrimp salad to each half. Eat with a spoon right out of the half shell. No muss, No fuss!
The avocado fruit first originated in south-central Mexico. Archeologist's have found avocado seeds in the tombs of ancient Incan mummies. Avocados have the highest fiber content among all the fruits. Consisting of almost 20 different nutrients including, vitamin B, Vitamin K and Vitamin E also having a higher potassium content than bananas. Avocados are high in fat, but most of it is monosaturated fat. It is a great substitute to other fatty food due to it's high nutrient content.
Great for guacamole, in sandwiches, and in tortilla soup. In Vietnam, avocado is eaten sweet, blended with sweetened condensed milk to make a thick shake, delicious yet rich. Avocados can also be used for beauty recipes!
Fresh uncut fruit can last a few days in the refrigerator. Store cut avocado sprinkled with lime juice, to stop it from browning, in an airtight container in the fridge. Frozen avocado can last a few months in the freezer.
Avocados were once only eaten by royalty. In the past avocados had a stigma for being an aphrodisiac which caused people wanting to appear pure, to refrain from buying the fruit. Leaves, bark, skin, and pit are toxic to animals.