vocado (Persea Americana) is a fascinating fruit, native to Central America. The Aztec word for avocado was ahuacatl, which means “testicle tree.” I’ve learned that it is also called “alligator pear,” funny, but when you take a closer look, the skin of the avocado does resemble the one of the alligator. However, don’t try to eat the skin or the pit, because the avocado flesh is the prize you are looking for!
Avocado flesh is abundant in nutrients (vitamin K, folate, vitamin C, potassium, vitamin B5, vitamin B6, and vitamin E), it contains loads of monosaturated fats and fiber and it tastes great! Do you need any more reasons to run to your grocery store and get some?
And before you start blending your avocado and lime bars, here are some other interesting facts about avocado:
- Avocados have been cultivated in Central America for almost seven thousand years.
- Mexico is the world’s top producer of avocados, with California coming in second.
- Total U.S. avocado production in 2011 was 226,450 tons.
- There are more than 80 varieties, with the “Hass” variety dominating the crop share.
- single mature avocado tree can produce between 150 and 500 avocados per year.
- Spanish conquistadors discovered that avocado seeds yield a milky fluid that turns red when exposed to air. They used this indelible natural ink in documents that are preserved to this day.
- Avocados are about 22% fat, with the average medium size avocado containing 300 calories and 30 grams of fat.
- Avocados have the highest protein content of any fruit.
Avocado and Lime Bars Recipe
by:Tereza Alabanda,The Pastry MaestraPRINT PDF (EN) ISPIŠI PDF (HR)
Prep. time : 15 minutes
Cook time : 0 minutes
Ready in 15 minutes plus cooling
Level : BasicFor the Base:
- Rolled oats 30g (1⁄4 cup)
- Almonds 60g (1⁄2 cup)
- Dried apricots 60g (1⁄2 cup)
- Cocoa butter, melted 8g (1Tbsp)
- Water 20g (2Tbsp)
- Avocado flesh 300g (10oz or 2 medium sized avocados)
- Lime juice 100g (1⁄2 cup)
- Zest of 2 limes
- Agave syrup 120g (3⁄4 cup)
- Cocoa butter, melted 80g (3⁄4 cup)
- Soak dried apricots in cold water for a couple of hours.
- Line 15cmx15cm (6×6 inches) baking pan with parchment paper.
- Place rolled oats and almonds into a food processor and pulse until they are roughly chopped. Add soaked and drained apricots and pulse again. Add melted cocoa butter and water and pulse couple of more times. Press the mixture into the bottom of the prepared pan and put in a freezer to set.
- Blend avocado flesh, lime juice, lime zest, agave syrup and melted cocoa butter in a blender thoroughly, until the mixture becomes smooth and creamy.
- Pour the cream over the base and spread it with spatula.
- Leave the bars in the refrigerator overnight or freeze them for a couple of hours.
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