Recipe by lynnski / LA
Here in the southwest U.S. we rarely think of using avocados as a dessert, even though the avocado pear is a fruit. In other parts of the world, ranging from Indonesia to Brazil these fruits are made into desserts and sweet beverages. Now that my fuerte avocado is bearing fruit, I'm planning lots of avocado desserts. Note: the avocado leaves can be dried, ground into a powder and used as a spice. It has an anise taste which some Mexican recipes call for. Also, if you can find fuerte avocados, they are creamier than Hass and make a better dessert. This recipe was adapted from: The Africa cookbook, Tastes of a Continent, by Jessica B. Harris
Directions See How It's Made
- Carefully cut each avocado in half lengthwise and remove the pit.
- Scoop the flesh from the avocado, leaving the 2 shell halves intact. Place the avocado meat in a bowl and sweeten it with honey to taste.
- Replace the sweetened avocado in the shells, cover them with plastic wrap, and chill them.
- Serve them cold on a bed of avocado leaves, if available, or use a bed of lettuce.