Thinking outside the guac
Don't be such a dip when it comes to avocados

There is much to adore about the avocado. It’s creamy as mayonnaise, has a mild, nutty flavor and is full of nutrients, all of which help explain why avocado consumption in the U.S. has increased five-fold in the past 25 years. This acceleration is all the more amazing given that Americans only use them for guacamole and avocado toast. Today, I’ll give you some fresh ideas on how to prepare avocados.

Avocados are technically berries, aka fruit. As such, avocados are the fattiest, most protein-rich fruit on the planet. The Aztecs, who were the first people to eat avocados, named them ?huacatl, which means testicles, as they hang in pairs from the tree. More recently, it has been nicknamed the alligator pear, based on its shape, and the color and texture of avocado skin. On human skin, avocados are prized for the moisturizing glow they impart. As a food, avocados are full of vitamins, and high in fiber, potassium and folate. They are anti-inflammatory and lower the risk of heart disease.

Americans went through about 100 million pounds of avocados on Superbowl Sunday, which makes February the time of peak demand. But last year at this time, avocados were in short supply, thanks to an uncharacteristically light harvest in Mexico, the world’s largest producer. To make matters worse, Mexican imports were banned by the U.S. after a USDA inspector received a threatening phone call from a Mexican Cartel member. The avocado ban lasted almost a week, during which avocado prices rose to a 24-year high.

Thirty percent of the world’s avocados are grown in the Mexican state of Michoacan, thanks to its rich volcanic soils and a perfect Mediterranean climate. Michoacan is also a center for narcotrafficking and was heavily impacted by the War on Drugs, which forced many cartels to explore new income streams. Avocados became known as “green gold” and a focus of cartel activities. The criminal gangs got involved in all levels of the avocado industry, including cultivation, marketing and transport. These activities include threatening, taxing, extorting and killing farmers, and sometimes taking their land.

In addition to benefiting organized crime, there is an environmental cost to avocados as well. A single avocado requires 37 gallons of water. And the avocado boom has led to deforestation, including a third of Michoacan’s oak and pine forests, which is where the monarch butterfly, an endangered species, spends the winter.

The fact that one of our favorite foods can have negative environmental and social consequences is a dilemma. But it doesn’t mean we should quit avocados altogether. Many avocado growers are small farmers who depend on the avocado for income. And those that are being harassed by narcos aren’t helped by consumers refusing to buy their avocados. A growing number of certifications, such as Fairtrade, allow consumers to use their dollars to leverage the cultivation of avocados in ways that are socially beneficial and environmentally friendly. So far, Fairtrade avocados only amount to about 3 million pounds annually, but the number of participating farmers and organizations is growing.

So now that we have considered the many angles on avocados, here are some ways to prepare them that you may not have tried: cooked with eggs, and with chocolate.

The idea of heating avocados may seem strange, but once you’ve tried scrambled eggs with avocado, you won’t look back. If you know how to make scrambled eggs, and can open an avocado, then you can make avocado scrambled eggs.

Avocado Scrambled Eggs: For two eggs, cut an avocado in half and scoop out the flesh. Use a spoon or knife to cut the avocado into small pieces, and set it aside.

Next, beat and salt two eggs, and scramble them in oil or butter on medium heat. As soon as the eggs start to set up, add the avocado pieces and scramble them home.

To make the dish dinner-friendly, serve it with corn chips and salsa. After all, salsa is a perennial favorite on scrambled eggs. And mixing salsa with avocado is a quick and easy way to make guacamole.

Chocolate Avocado Mousse: With no offense intended to the taste of an avocado, a selling point of Chocolate Avocado Mousse is that it doesn’t taste like avocado. It’s as thick as truffle ganache and tastes like pure chocolate. If the pudding is too rich for your taste, add more milk and serve as a milkshake.

Serves 2

2 ripe avocados

½ cup cocoa powder

¼ cup milk

½ teaspoon vanilla extract

A pinch of salt

¼ cup maple syrup or sugar

Add the ingredients to a blender or food processor, and blend until smooth. Scoop out of the blender, making sure to lick all utensils, and serve.