Stumped?
Ok, here's another clue. It is native to Mexico, Central and South America. It's Aztec name is "ahuacatl"which means "testicle." It was named this by the Aztecs because of its shape (NOT color) and let's just say it was used as a stimulant. Think body chocolate.
One more clue. The Spanish conquistadors who couldn't pronounce the Aztec word, dubbed it "aguacate." It is the main ingredient in guacamole...
If you still haven't guessed:
It's the avocado!My disclaimer is that I have long loved the avocado way before I ever knew about this whole testicle, stimulant thing. Seriously. But, I do love avocados. I love them so much that I'm a picky avocado consumer. I am sort of partial to Florida avocados, though Hass are great too.
If you're not blessed to have an avocado tree in your backyard and you have to go to the store like me, you know that sometimes it can be a fight to find the best one. Sometimes every last single one are rock hard. Get your mind out of the gutter. Sometimes they give a little, and others are completely mushy. I always go for the Goldilocks philiosophy of avocados. Not too hard, not too soft, just right. If you get the rock solid, put it in a brown paper bag to let it soften for a few days.
Not sure how to peel, pit and slice?
Suggested recipe:
Avocado gazpacho as featured in the Boston Globe today.
While this chilled soup looks like a bowl of Nickelodeon green slime (but on the chunky side- and is more the color of Crayola screamin green and tropical rain forest) - it is a cool and refreshing repreive from a hot summer day -and a tasty alternative to the traditional Spanish, or Andalusian gazpacho.
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