Rich and creamy, avocados are quite possibly the perfect fruit. When they’re ripened and ready, they don’t last long at my house. If I’m not trying to save them for a specific recipe, I don’t need anything to enjoy them but a little sea salt and freshly cracked pepper – and a fork. If it wasn’t for their alligator skin and large pit, I would eat them like apples. I love avocados that much. Green, pear-shaped, velvety and versatile, they’re what make guacamole so great. They also complement all kinds of foods – from salads, sandwiches, omelets and wraps to toast. Simply smash the fruit’s green flesh onto a piece of good, crusty bread, sprinkle with some black sesame seeds, and devour/Adriana Janovich, SR. More here.
Question: Do you agree with Adriana's statement that she'd eat avocados like apples if it wasn't for their alligator skin and pit in the middle?