Many people wonder how to Cook Avocado. This tropical fruit with a soft texture is enjoying increasing success. From the Corsican orchards, it arrives ripe on our stalls.

How to Cook Avocado, a fruit rich in essential fatty acids

On Reunion Island and the West Indies, the avocado tree is planted in gardens, both to benefit from the refreshing shade provided by its large leaves and from its creamy fruit. Very nourishing, this berry with a single seed (and not a core), of various shapes and colours, weighs up to 1 kg. There are also miniature varieties (avocado pickles). In Peru and Mexico, where it originates, its intensive water-intensive cultivation causes massive deforestation.

Avocado production in Corsica

Six varieties of avocado, including ‘Hass’, the most cultivated in the world, are acclimatized in Corsica. The picking takes place from January to May, says the manager of the Alimea cooperative in Linguizzetta. Our production is increasing thanks to new plantings, but it is severely subject to the vagaries of the weather. Last December, storm Fabien wiped out more than 90% of production. 

Avocado anti-waste tips

Do you find it too ripe, slightly browned? Your avocado is still edible. Just mash it into a puree.
Make Mexican guacamole seasoned with Tabasco, lime, onion and diced tomatoes.
Prepare a ferocious very spicy West Indian avocado enriched with a “chiquetaille” of cod or saur herring.
Cut into strips, it garnishes a bruschetta. In cream, it can be spread in a sandwich or toast.

All the uses of avocado in a sweet version

In Brazil, avocado is eaten like a fruit, sprinkled with sugar. In juice bars, it is mixed with milk, enriched with bananas and is drunk very fresh as a smoothie. It is also suitable for making mousse and ice cream. In a cookie dough, it replaces the butter without fear of the high temperature of the cooking.

Avocado, slow production

A tree of humid subtropical forests, the avocado tree rises up to 30 m. In our latitudes, it fears wind, stagnant water, negative temperatures. If it grows well in a pot in a greenhouse or indoors, it struggles to bear fruit. Outdoors, under the best conditions, as in Corsica, the harvest is done five to ten years after planting!
A “climacteric” fruit, it grows on the tree and continues to ripen once picked. Drizzle the flesh with lemon juice so that it does not oxidize.

Our savoury Avocado-Based recipes