When it comes to the Avocado Guatemala and in particular Antigua must hold the record for the Avocado capital of Guatemala. Avocado’s are ever plentiful in the markets, the street vendors and served in the finest Restaurants of Antigua.
In Antigua Guatemala you will find in the main market so many sizes shapes, textures and colors of Avocado’s you will wonder were did all these Avocado’s come from? I have no idea I can only report on the fact that the smaller pear shaped Avocado’s are my choice for taste. The other Avocado’s in the market may look large and appealing I find they lack the taste i desire. I choose my Avocado’s all on feel I like them to be just able to squeeze slightly, to soft and they will be a brown mess when you open them.
DO NOT REFRIGERATE YOUR AVOCADOS EVER.
The Guatemalan varieties of avocado tend to have a thicker and sometimes pebbly skin with a rounder shape. Their fruit tends to be higher in fat. Guatemalan varieties include Hass, Pinkerton, Reed and Gwen among many others. Though Hass skin usually blackens upon ripening/maturing, most Guatemalan variety skins stay green through final use.
Antigua Guatemala even had a Avocado Fest in 2009 called AVOVADO FEST 2009” As part of the festival “AVOVADO FEST 2009″ in Antigua, Guatemala, there were technical conferences, Dr. Ramon Paz Vega, a Mexican expert will address topics such as: The situation of Avocado in the World, its global market position, Avocado in Mexico, the national and international quarantine restrictions, Safety and quality requirements, National and International Traceability, among many other topics of interest to the producer.
Okay the AVOVADO FEST 2009 did not sound like something very exciting.
I like eating my avocados only two ways right out of the shell as one cal say or my own.
My Guacamole Recipe which is the old fashion basic Guacamole Recipe.
- 4 pear shaped small soft to the touch Avocados.
- Take the meat out of the avocados and place in a bowl.
- Add the juice of one small lime, this helps the stopping of the browning that happens when Avocado is exposed to air.
- Half a small red onion finely chopped.
- 3 cloves of Garlic.
- Salt and Pepper to taste.
- A Tablespoon of Salsa Sauce.
- Combine this all together mix well cover the bowl with plastic wrap before serving.
I love many of the Restaurants in Antigua Guatemala however I find the higher end the Restaurant is in Antigua that their version of Guacamole lacks the zest I have found in this recipe I have suggested. I think the Guacamole at the Restaurants in Antigua has been over thought of. I like a little mixture of tastes as I eat my Guacamole. However if you want to find the best Guacamole, look on the smaller Restaurants along the 7th avenue in Antigua they have the best Guacamole prepared by a Restaurant in Antigua.
Guacamole, is an avocado-based dip that originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. Some recipes call for limited tomato, spicy Asian spices such as white onion, lime juice, and/or additional seasonings.
The avocado (Persea americana) is a tree native to Central Mexico, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. Avocado or alligator pear also refers to the fruit (botanically a large berry that contains a single seed) of the tree, which may be pear-shaped, egg-shaped or spherical.
A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed. The flesh is prone to enzymatic browning; it turns brown quickly after exposure to air. To prevent this, lime or lemon juice can be added to avocados after they are peeled.