Avocado Appetizer

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

The fruit known as avocado is a gastronomic chameleon. Its rich nutlike taste is an admirable foil for other flavors. It complements crabmeat and other seafood, and has a natural affinity for tomato and onion.

Select ripe avocados for perfect flavor and smooth texture. Press the shells gently with the fingers to test them.

When an avocado is cut, the exposed surface tends to darken rather quickly. To prevent this, coat all cut surfaces lightly with a little lemon or lime juice.

The simplest way to serve an avocado is in its own half shell with only vinegar and oil, salt and pepper, but it may be used in many other ways.