No Stupid Questions

I hope you didn't just bite into an avocado.

I guess it depends on the cultivar? For example avocado cultivars in my country are more milder and sweeter while in America the avocado cultivars have a stronger taste.

Try them with some Worcester Sauce. Amazing contrast but flavorful.

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.

It's good with salt some oil and some bread. You're right. It is better with other things rather then raw. You can also make them into a great dip for corn chips

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).

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.

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.

Image for reference.

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.

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.

They are really hard to find ripe. They don't ripen until picked - but unfortunatly there is at best one day between ripe and rotten. That is at best, if they bruise at all while handling they will got rotten fast.

Not really worth buying if you don't live where they grow - about half of the ones I buy are rotten before we can eat them - and I pay 5 times the cost as they go for in a tropical location.

I always though avocados taste were kind of bland compared to so many other foods. But when I was made aware that it actually tastes like a clean penis, and it actually does, I've come to enjoy the taste more.

Add mustard.