NEWS
Recipe
Originating from a vast geographic area that goes from the mountains of Mexico, to the shores of the pacific ocean, avocado is a must-have on our tables. This fruit is exceptionally nutritious and should be consumed every day if possile. And guess what? It tastes deliciously with Traditional Balsamic Vinegar! The paring of avocado and Balsamic Vinegar is certainly able to delight the finest palates!Keep on reading to discover more on this marvelous fruit!
The avocado is a fruit rich in vitamins that helps to keep cholesterol at bay. The plant belongs to the Lauraceae family, and loves tropical climates. Widespread especially in Mexico, the Dominican Republic, India, Colombia and Peru, the avocado is a pear-shaped drupe with a weight that can vary from one hundred grams to one kilo. It has a pale green or pale yellow pulp and a peel that, depending on the cultivar, appears smooth or wrinkled, green or aubergine.
There are numerous varieties of this fruit. We remember the Israeli cultivar Ardith, the Bacón and the Hass varieties, that come from California, the Mexican Fuerte and the Kona Sharwil variety. However, Hass is the best variety. Its name derives from Rudolph Hass, who first cultivated it in California in 1926. Its pulp is creamy, light but with an intense flavor. This variety comes by plane from Peru and this is why it is more expensive if compared to the other varieties.
The avocado is good if consumed when fully ripe; you can tell that it is fully ripe when, after having opened it in half, you can eat it with a teaspoon. We suggest you to prepare it in a simple way, seasoning it with oil, salt and or few drops of Traditional Balsamic vinegar of Modena. The pairing avocado and Balsamic Vinegar will conquer your body and soul, we can guarantee!
