I adore avocados. No, make that, I LOVE avocados, passionately and without abandon. I am so thankful for my eyesight every time I cut one of these beauties open because their color is simply stunning. But please, why did those crazy folk in the 70's think this color would look good on walls and couches and bathroom tiles...ugh, God forbid!! Then, there's the taste--smooth, creamy, slightly nutty and oh-so-indulgent. For the past 5 months or so, I have been eating an avocado nearly every day. It usually takes residence on my daily lunch salad and when tossed with other salad goodies, it sky-rockets my salad from "good" to "phenomenal." And I have yet to get tired of them.
I have only the slightest quibble with avocados. Why, I ask, why must they go brown so quickly after cutting into them? I know, I know, there's all that chemistry about why fruits like apples and pears turn brown once their flesh is pierced, and I'm sure it's the same with avocados. But it's just a little disheartening...I mean, I cut into it, barely turn around and it's already staring to brown. So I have to be committed to eating a whole avocado at a time and thankfully, my halfpint veggie-lover shares my affinity for avocados and will gladly split one with me. I guess it's a small price to pay for all that wholesome goodness.