The Poor Man’s Butter

I doubt very much I ever laid eyes on let alone tasted an avocado while growing up in Canada, such an exotic item wasn’t something I was introduced to until I arrived on Bequia in the 70’s. A friend by the name of Gilbert hosted a cocktail party on board his yacht Forban VI, and served his guests an interesting-looking green dip with Crix crackers. Those on board were surprised when I asked what the delicious-tasting concoction was, even more so when they realized that I had never heard of guacamole. Gilbert later told me that avocado was sometimes referred to as “the poor man’s butter”, and that he himself spread it on his toast as an alternative to butter during avocado season.

Over the years I have learned to appreciate the avocado pear (it IS actually a fruit!) for both its versatility and its smooth taste, and the fact that it has several health benefits is an added bonus! The flesh is full of vitamins and minerals and is an excellent source of fibre. Also, avocados contain no cholesterol or sodium – their fat is mostly unsaturated, making them a healthy and nutritious food choice indeed.

The avocados in this part of the Caribbean are much larger than those found in North American supermarkets, and in my opinion far superior. I avoid buying the tiny, wrinkled-up avocados when overseas because I find them not only watery but expensive, and their rather bland flavour disappointing. Ours are less oily and contain fewer calories and, because they are so large, they definitely provide a bigger bang for the buck! Avocados thrive in warm humid climates, making St. Vincent and the Grenadines a perfect place for them to grow.

There are SO many ways avocados can be used creatively in the kitchen. When I discovered that guacamole can be frozen, I made copious batches during the summer season, then served it alongside the Pizzeria’s quesadillas throughout the year. The fruit can also be inserted inside quesadillas as well as tacos, giving them a buttery, slightly nutty flavour that makes the taste buds sing.

Avocado is a wonderful addition to our morning smoothies, adding a rich texture to an already delicious breakfast.  Thinly sliced, It’s also a nice change from lettuce in a sandwich. Salads are so much tastier during the season, especially when tossed with papaya and mango, plus avocados halves can be stuffed with fish, lobster, shrimp or chicken salad to make an impressive meal. Chilled soups are another menu option as well as ice cream, mousses and much more – avocado is truly a versatile fruit.

Yesterday my friend Alick gave me a large avocado from his tree, and although not yet ripe I already know that it’s going to be a special treat. Today I dropped by Alick’s sail loft with a package of our mango and soursop bars as a way of saying thanks for the avocado, not everyone is lucky enough to be given a perfect Bequia pear!  For some reason, most likely due to less rainfall, avocados grown here on Bequia are better than those grown on the mainland, the flesh is drier and more flavourful, and I sincerely hope Alick’s tree is fully laden!

Bequia avocados, “the poor man’s butter”, are without a doubt the BEST.