My tastebuds have recently been clamoring for avocado. For three days in a row, I have been swinging by the fruit stand outside Tropical Hut in QC to get my avocado fix.
Using a medium-sized avocado, I break it open, remove the seed, scoop up the flesh (in bite sizes), stir in some 1/2 cup of low-fat milk, 1/4 cup all-purpose cream, add sugar and then chill for an hour. There, I’m ready for the chow!
You may top this ensemble with either roasted pinipig or a cobbler of vanilla ice cream. I like mine plain, though. I like savoring the avocado almost in its naked glory.
This fruit is a rich source of Vitamin A and contains little amount of vitamin B complex and E.