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I have decided to recently have an illicit love affair with avocados. Not only the fruit themselves but with the oil. The avocado has for many years has been viewed as the guacamole only ingredient although you can actually use them for more then just garnish and dip. This recipe allows the avocado’s creamy texture and buttery taste to meld nicely with the salty goodness of the bacon. The sauce is slightly sweet and salty and sour, an Asian inspiration. I like the avocado grilled slightly. You can do this on a grill flesh side down or under the broiler.

The avocado gets its name from the Latin American Nahuatl word ahuacatl meaning “testicle,” an obvious reference to the shape of the fruit. It was discovered in Mexico approx. 291 B.C. The name “avocado” is attributed to Sir Henry Sloane, who coined it in 1669. The word itself first appeared in American print in 1697.

Early Spanish explorers discovered the Aztec people enjoying avocados, but considered the avocado to be a tasteless food. The Aztecs also used avocados as a sexual stimulant. It was the Spanish explorers who brought the avocado to the the northern part of the Americas.

The first Florida crops are credited to horticulturist Henry Perrine who planted groves in 1833. However, avocados did not become a commercial crop until the early 1900s. Except in California, Florida, and Hawaii where they were commonly grown, most consumers shied away from the fruit. Finally, in the 1950s, the avocado became popular as a salad item, and consumption became more widespread.

Today avocados are consumed by people across the globe and have become a staple in certain styles of cuisine. The avocado has even made it’s way to the Far East showing up in dishes from Hong Kong to Singapore.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

8 slices crisp bacon, crumbled
4 medium avocados, ripe and unpeeled
1 tbsp lemon juice, for brushing avocado
½ cup of butter
¼ cup of brown sugar
¼ cup of white wine vinegar
¼ cup of garlic puree
1 tablespoon of soy sauce
avocado oil for garnish

Directions

Cook off bacon until crispy. Set aside wrapped in paper towel to remove excess fat. Slice the avocados in half, then remove pits and brush with lemon juice. Fill the avocado with bacon. You can choose to either serve cold or put under the broiler for 5 minutes or until avocado begins to brown. Remove and allow to cool slightly. Combine all of the remaining remaining ingredients and heat to boiling to produce the sauce. Drizzle sauce over avocados and finish with a few drops of avocado oil to taste.

Yields 4 servings

FOOTNOTE: Avocado oil is even higher in beneficial fats then olive oil. It also makes an excellent oil for frying as it has a very high burn temperature.

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