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the guacamole tree

Avocado 2

Our yard is home to a mature, and very fruitful, avocado tree…or as I like to call it, the guacamole tree. We’d have a better view of Honolulu and the Pacific without this tree perched at the edge of the property, but we love it anyway. Every summer it bears a pretty impressive crop of beautiful, bright green avocados. And they really do make the most delicious guacamole.

It’s only May and the tree is already filled with baby avocados. I’m keeping an eye on them…some of them should be ready to pick in a few weeks.

And then the guacamole-fest will start.

Last summer, fresh guac was served at nearly every gathering at our house, and was our contribution of choice when invited over to friends’ homes. This year’s crop looks even bigger, so I may just have to expand my avocado recipe repertoire. Avocados on everything…California style.

I make my guacamole with finely chopped tomatoes and onions, lots of fresh garlic, TONS of lime, and a little cayenne for kick. The only thing I scrimp on is cilantro. I detest the stuff. It takes like pure soap to me. (And so far, no one has complained about the lack of cilantro in my recipe.) I think our fresh garden-grown avocados make a huge difference. They have an amazing, creamy texture and a freshness that can’t be beat.

If you stay at the Hideaway this summer, you might even be able to score some delicious avocados or guacamole for yourself (if I haven’t eaten them all yet!).

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  1. Teddy Cordero #

    Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, it ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.:

    Our very own web-site

    April 20, 2013

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