Avocado pears

Most supermarkets now sell certain fruit as ‘perfectly ripe’. I’m not sure that the title is particularly truthful, although it’s probably fair to say that there is more chance of ‘perfectly ripe’ fruit ripening properly than the alternative (often labelled ‘for ripening at home’).

I’ve considered carrying out some kind of guerilla action involving sticky labels saying “you must be joking”, but I don’t really want to be banned from all the local supermarkets.

I do have specific complaints about avocados. The ones that aren’t ‘perfectly ripe’ are often as hard as bullets, and if put in fruit bowl with some bananas (that well recommended way of ripening fruit) they often go from being rock hard to brown and stringy, without ever passing through that ‘perfectly ripe’ phase somewhere in between.

My other issue is, that if you buy ‘perfectly ripe’ avocados, you always have to buy two. I did this the other day because I wanted to make guacamole (using one avocado) to go with chilli con carne. I decided to use the other avocado to make a rather 1960s salad: Prawn with (the pretentiously named) marie-rose sauce, avocado and rocket.

Not a great deal of effort went into this (for 2):Prawn_Salad

  • 150g frozen cooked prawns (defrosted)
  • 2 tbsp mayonnaise
  • 1 tbsp plain yogurt
  • 2 large squirts of tomato ketchup
  • A good squeeze of lemon juice
  • 1 ripe avocado (cut in half, stone removed, and the flesh removed from the skin and sliced)
  • Rocket
  • 2 tbsp oil and vinegar dressing
  • Cayenne pepper

Combine the mayonnaise with the yogurt, and mix in the tomato ketchup and lemon juice (the sauce should be a light pink colour). Mix in the prawns.

Toss the rocket and avocado slices in the salad dressing. Arrange the rocket and avocado on two plates. Spoon over the prawn mixture, and light dust with cayenne pepper.

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