“Today we’re gonna share some secrets about Bananas and Avocados.”
Ladies and gentlemen, I give you the pajama-wearing yellow fruits we know and love:
B1 and B1, the Banana brothers. But I believe you know them each as Mr. Dwarf Cavendish. That’s the name of the banana that most Americans enjoy. Some enjoy it with a tablespoon of peanut butter and a glass of milk. Other people put it in milkshakes with chocolate ice cream. Still others eat it plain. Plus it has a cool name reminiscent of epic dragons, epic adventures, and epic beards.
As epic as the Dwarf Cavendish is, it’s not the only type of banana. That’s a secret to many people in the USA. Wikipedia can really illustrate it well for those who enjoy reading into different subjects in depth. But for those visual/spatial types, I find that illustrations are more illustrating.
Granted, this picture comes from India, where the climate allows for optimal banana production. Brazil also has several types of bananas. I can think of three off the top of my head: banana caturra, banana prata, and banana maça. These bananas are successively smaller than each other (banana maça or “apple bananas” being the smallest of the group). but I would argue that these bananas are also successively tastier (besides being successively more expensive).
“Why apple banana,” you ask? Because of the seeds, texture, and taste.
Also, being high in manganese, it gives new meaning to the word “superfood.”
To explain the connection between bananas and avocados, let me refer to you a little site called The Huffington Post.
That’s right, a secret about avocados and bananas is that… they are both berries. While bananas are full of potassium, avocados are full of healthy fats and oils. Who knew?!
And guess what? Just as with bananas, there is more than one type of avocado.
Hass is one of the most fatty types of avocado and is the one most Americans are familiar with (a fact I am very proud of and amused by). And like their yellow-berry counterpart, avocados can taste good sweet and even better salty.
And while most Americans I know use Hass avocados in salty dishes due its fatty and relatively solid composition, the other types (more “mushy” for lack of a better word) are enjoyed by most of the world in sweet dishes. Take the abacate manteiga (butter avocado), for instance. This is the most commonly consumed avocado in Brazil, and is not nearly as solid as the Hass. Hence, it does not make good guac unless you want it to feel like baby food. Interestingly, most Brazilians would recoil at the thought of eating it salted while most Americans would do the same at the thought of eating it sweet. C’est la vie.
Believe it or not, avocado makes a good shake with condensed milk (at least my Brazilian relatives think so). Because of our personal preference, my family likes thick milkshakes, so we toss them both (avocado and banana) in the blender with some vanilla ice cream; the banana raises the viscosity of the concoction. I have to say that my favorite is a chocolate malt from Steak ‘n Shake, but I am not in the same hemisphere, so I will make do.
If you are too wary to try the condensed milk, why not add chocolate syrup?
To me, that looks great.
BUT THIS LOOKS OH SO MUCH BETTER
Of course, those from the American Midwest know avocado mejor as the Mexican dish “Guacamole.” No matter how you pronounce it—though I am told by native a Spanish speaker it should be said with three syllables (“gwok-a-mol”)—guacamole is one of my favorite accompaniments for anything dippable.
And yes, a hint of lime is very welcome.
And here is another secret: people say (even Rhett and Link) that putting in lime or lemon juice will help your guac keep its color. Actually, that is pretty widely known. What is not as well known is that Brazilian folklore says something else: put the pit back in. That’s right, gut the avocado (it’s deer season, y’all, I have to be involved in some way, even if its just with my words), save the pit, make the guac, and then put the pit back in. You should notice a longer color-retention rate.
Now, if you would excuse me, I have an avocado to introduce to some sugar crystals I recently met at a cocktail party. A berry fruity cocktail party, that is.
P.S. In case you were wondering, the featured image that acts as the thumbnail for this post is a recipe for a natural face mask. Go crazy, folks! Go crazy!