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Article: Any way you slice it, an avocado has appeal
- Article from:
- Chicago Sun-Times
- Article date:
- June 22, 1989
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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You've got your Haases and your Fuertes, your Bacons, Zutanos,
Lou Lous, Boothes, Simmons and Dupuys. They originally came from
Mexico, Guatemala and the West Indies, or maybe it was Peru after
all.
Claims from the sublime to the ridiculous have been made on
their behalf. They were first eaten by a Mayan princess "about 291
B.C." - give or take a couple of years. At one time, they were
touted as aphrodisiacs. Nowadays, it's more important that they're
cholesterol-free.
All in all, it's a good thing avocados have such tough skins.
Even those who love them best can't agree about them.
California growers (who raise about 90 percent of this country's
crop) speak of their Florida cousins ...
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Article: Avocado tops off scallop creation
Sunday Star-Times;
June 16, 1996 ;
700+ words
... ... The second recipe for avocado dip works well with ... cornbread. GUACAMOLE 2 ripe avocados 2 finely chopped spring ... tabasco 1 small tomato finely diced freshly ground black ... Halve and stone the avocado and peel away the skin ... bowl, or, with firmer avocados, finely dice and place ...
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