Eastern european here, never ate raw avocado. What is the joke here? You should peel it before? I know you can break your teeth if you accidentally bite the big nut inside, but it’s the same for plum and peach.
First, that avocado is under-ripe. They are hard until they are ready to eat and then they get buttery soft, like bananas.
Second, only the green flesh tastes good, the outer skin is leathery and gross and the pit is hard and not edible, so like a mango, you gotta skim and pit it.
And third, avocado really isn’t something you eat by itself. It’s kinda like vegetable mayonnaise, fatty but without a ton of its own flavor so it’s almost always part of a dish with some lemon or lime juice or other acid or something salty like soy sauce.
Disagree with the third. Not your description, but the eat by itself part. It can be great either way, just straight or as a mayo. Though it’s probably more healthy as the supliment than just by itself.
As an American, this comment is quite the culture shock!
You absolutely don’t want to eat the skin on an avocado. This photo is like if someone were to bite into a banana without peeling it, but worse.
They don’t grow here, so they are not cheap. In the 90s “Southern fruits” were orange and banana, everything else from outside Europe was too expensive for the common folks. Before the 90s you couldn’t even buy any of that.
Just looked it up on some online local shops, the price is 2-3 USD a piece. Not a kg, one fruit.
Worse?! I couldn’t imagine eating a raw banana peel. We’ve tried making vegan “bacon” out of banana peel once and it was ok-ish. But raw banana peel?
Avocado is usually eaten raw. You’re just not supposed to also eat the skin.
I meant unprocessed. I only ate in salads, sauces and drinks. I think you couldn’t even buy an avocado here for a long time, or you had to go to some special shops. Nowadays it’s common in supermarkets, but I don’t eat fruits frequently.
It’s technically a fruit. But just like tomatoes: you don’t really eat it like e.g. an apple.
But wait! How DO you cook them? I’ve tried boiling, roasting, frying, baking them. All just awful!
It’s a special cooking method. We get in our car, drive to that hipster joint that has the fancy tacos and ask for the ‘fried avocados’.
I tried making them myself after that and pan fried worked well, but taco place is still way better. I think deep fried might be too much and stir could be problematic.
I have no idea if this is serious or a joke (you never know what people don’t know!) but I’ll treat it like it is.
Generally it’s raw. However, you can absolutely pop it on a hot grill to char it then add a little salt and lemon juice. It’s pretty good on different kinds of barbecue sandwiches or in a salad.
It’s a joke, based on an experience my grandmother had many years ago in the grocery store. The lady behind my grandmother in line was asking the checkout person, "how do you cook these “avah’ ka does” (my attempt at getting my gma’s version of the person’s pronunciation). " I grew up with two avocado trees in my back yard, and my first treehouse was in the older of the two trees. We made every kind of guacamole we could imagine, but never cooked them.
I figured, but I’ve run across people who didn’t know all kinds of things. I’ve found huge disturbing gaps in my own knowledge that I will not admit to so that I don’t die of embarrassment. Like super common stuff. So I try to be helpful just in case.
Take a dozen of these and throw them in Pepsi zero and then boil them for 20 minutes like a tea egg. It really brings out the flavor of these weird green egg things.
Para todos los amigos que no si se estan jodiendo o no saben. You eat them raw but no nut and “peeled” when they are a little soft which is when they are ripe. First if the avocado is green and firm you need to wait. When it starts turning brownish you remove the upper end if it has a gold ring it’s ripe. It would be a little less firm but not really soft, like very cold ice cream consistency. Now that is ripe you cut in the middle until you hit the nut go round to cut the green part arround the nut, don’t cut the nut. Separate the halves and one side will stay with the nut in you can take out the nut looking like thw stock photos of the avocados. You can take the nut out with a spoon or hit it firmly with a decently sharp knife cutting one quarter and then turning the knife. Using a spoon you take the “meat” from the peel. Reference https://youtu.be/texyKNGt4iU The flavour changes dramatically alongside the consintency if it’s too hard it will taste like cardboard, ripe soft between sweet and umami, the green parts turn brown when is starting to rot and tastes as you would expect.
Dios mio no!