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You don't like butter block?
Avocados aren't really supposed to be sweet. More like savory, with that buttery texture. They're really good on toast, no matter what the boomers say.
Others have made some good suggestions. Salt, pepper, chili sauce or sriracha. A fried egg if you want it. Top notch.
I put avocado slices on toast with fried eggs on top.
A lot of interesting opinions on avocados here! I had no idea that most people salt them, but I certainly don't. Someone commented that they're like carrots, but I don't find them to be anything remotely like carrots. And some people said they're not good on their own, but IMO they're delicious on their own.
I slice them up and eat them with crackers instead of cheese, and with tortilla chips. I love them on top of bagels with cheese. I dice them and mix them into salads for creamy fatty goodness, and sometimes I'll just cut one in half and eat it with a spoon. If I'm eating curry then I'll slice one up and put it on the side. I eat at least one avocado every day, but they're cheap where I live in the US ($3-4 for 6 large ones).
Pro-tip: they do spoil quickly at room temperature, so once they reach peak ripeness you can put them in the fridge and they'll be good for 5-6 days.
Try salt and lime/lemon or try putting it on bread with some type of meat.
Just so you know, you’re not alone. When avocados are introduced to new markets (this happened a long time ago in the USA), people need to learn how to engage with it. People need to learn how to buy it, how to open it, how to include it in foods.
And, as you’ve heard, indeed it’s not meant to be sweet and instead it’s just like fat. And it’s very healthy fat.
I agree with what someone else said: I’d try making a simple guacamole recipe and eating the guacamole with nachos or tortillas or something like that!
Also, as someone else said, it’s totally fair if you don’t like guacamole. Some people don’t and it’s alright :)
We see a lot of BLTA’s at restaurants here in the US: a BLT with a couple slices of avocado on top. I’d give that a try as well. Also when checking for ripeness, I usually press the stem area with my thumb slightly. If it gives a little bit, it’s good to go. If it’s rock hard, skip it.
I hope you didn't just bite into an avocado.
There are two major kinds of avocado. The internet lost its shit about palta, famous for its use in Mexican guacamole. It's about the size of a pear, with bumpy skin. Best served as part of savory dish (seasoned with salt).
The other one is bigger, rounder, and has smooth, shiny skin. Known as aguacate or abacate. Best served as a sweet dish. A banana+abacate+milk smoothie with a bit of sugar is delicious. Also eaten with a sprinkle of sugar and a squeeze of lime.
Using the "wrong" kind of avocado is possible, but requires adaptation and even then the results are sub par.
it's not just you, outside of Guacamole dip I can't tolerate it.
Same here. Guacamole is totally fine. But besides that, I can not understand how anyone likes to eat Avocados.
How good they taste depends on thier ripening too, if you open them too early it tastes like wood, too late and they are very bitter.
I would say definitely it's a side dish, not something that you eat alone. It's also very good to put slices on toast. Add pepper and salt on top. You can also drink it as smoothie. It finds its way to salads like egg salad (eggs, avocado, onion, mayo, mustard). Btw, butter tastes good raw 😄
My girlfriend's dog managed to break into a cooler bag I had. What was he after? The plant-based butter I had in there. Bro destroyed the bag so bad we had to toss it out, and all because he wanted butter.
Don't let anyone tell you it can't be enjoyed on its own.
I used to think I hated it as I only encountered it in guacomoli that always had cilantro. Finally had it on its own and realized I lover it. And yeah its basically has a buttery texture but with its own flavor that pretty much goes with any savory dish. Its main problem is the same as bananas. Unripe is no good and it has a short ripe window before it becomes overripe and you have to use it in the window. Man I would love bananas and avocado that could be held and used like potatoes. Similar to avocado I would put bananas on pretty much anything sweet.
I don't eat avocado like fruit, I eat it like a vegetable. So cut it up with onion and peppers and dress with lemon, oil and salt and pepper. Or mash on toast & top with goat cheese.
The only way i have ever had it sweet is avocado ice cream, and that involves a lot of sugar. It's not sweet at all on its own.
You can make a faux chocolate pudding with avocados...process some avocado, cocoa, milk or substitute, drop of vanilla, sweeten to taste, very adaptable...fools anyone and pleases everyone.
Avocado is like mushy peat - it's fucking awful.
Even the tiniest bit in a taco or whatever ruins it for me - I find it that awful.
I don't like guac.
It makes me wonder if there's a cilantro thing with avocado, because dirt tastes better (and I love cilantro).
No idea what country are you from but it might be that the avocados you get there are just not that good. I'm from Chile (South America) and here some eat avocados almost daily, my family sure does.
To be clear, the avocado should be soft when you squeeze it, but not too much as to be easily smashed, like an orange but maybe softer. If it's firm like an apple, it's not ripe yet. If it's too soft, it may have gone wrong already and will have an acid taste and rancid smell.
Another thing to look for is the little hole / part where the branch connects to the avocado (left part on the image). It sometimes falls off, so if it looks white, the avocado may have started to rot from there inwards; that whole should ideally look brownish, green it's good too.
Just cut it in half, take the seed off (just use this tip, hit the seed with a sharped knife and twist it, otherwise you may have an avocado hand incident). Take it off the skin with a spoon and smash it with a fork, then imply add salt.
Am I missing something?
From your description, I'd say you're missing at least some salt and pepper.
People like it because it has a creamy, refreshing texture, and a subtle flavour. Try toasting a slice of sourdough bread and smearing avocado on it. Top with sesame seeds if you can get them, and salt and pepper. Or you can try it on things, like people have it with chilli (not the peppers, the Mexican dish). Avocado with white rice is also nice. Mix smashed avocado with lemon juice to make it taste better.
Following others: definitely do not think of avocados as fruit, it’s closer to carrots (has some sweetness, but wouldn’t put it in a fruit salad).
Great easy combos I haven’t seen suggested yet: with bread and feta/salty cheese, with salt pepper and mayonnaise, with oil vinegar and mustard.
I haven’t ever had cooked avocado.
I guess I’m in the minority here, because I quite like avocados on their own. Getting a good one changes everything and getting it at perfect ripeness is important and impacts taste too. If it feels hard, it’s too early. It should have a little bit of give when you squeeze it lightly. If it has black or dark spots inside it’s starting to go. If it has air pockets inside and/or mold you lost your shot - you can still cut off those parts and eat the rest but it will not be at peak tastiness.
In France (a non tropical country with imported avocado), we eat them tender but not yet muchy, sliced in half, the kernel out and vinaigrette in the cavity left. The vinaigre balanced out the fattyless of the flesh. In other recipe, it would be mixed with something in small cube in a salad, as a spread in a sandwich or a cold sauce (in that case muchy) and they bring the fat of the dish.
Avocado straight out the fridge might have less flavor than if it sit for a bit outside of the fridge before being eaten. I never found avocado sweet but I only eat cheap imported one pick up before maturity.
