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.
The avocados I was used to in South America were really flavorful and I ate them raw. Now I'm in Europe and they're tiny and bland, though I still eat them raw.
Guacamole is essentially just avocado. Some onion, lime, salt and pepper, and maybe some tomato, but that's usually it.
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.
The skin is grim. Don't eat that bit.
You have to circumcise it first.
Avocado is usually eaten raw. You're just not supposed to also eat the skin.
But wait! How DO you cook them? I've tried boiling, roasting, frying, baking them. All just awful!
Boil em mash em stick em in a stew
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.
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.
The yolk is so hard though :(
Unfortunately everything wrong. Microwave them as long+hard as you can. They will taste umagi!!
🎼Here we go
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!
