The tree in the first  picture is a “Mountain Avocado”,  a wild variety found here in the mountains of Panama and elsewhere at altitude.  It is about thirty feet tall, and from the looks of it, fairly old.  This particular specimen has been producing fabulous fruit for at least the last 6 weeks.   My sweet wife has become addicted, in her words, to eating one of the super food every day.

Avocados in the Tree

As for me, my opinion is that the best and highest use of a ripe avocado is making guacamole.  Over the years, I have seen and read many travesties perpetrated on the delicious fruit in the name of guacamole.  Once I saw the chief chef for a New York Southwestern-style restaurant sharing his recipe on Good Morning America .  Mayonnaise was in the list of ingredients!  If making salad dressing with avocados, mayo might be OK.  However, never use it in a guacamole!

As a Texan and lover of the King of dips, here is a real Mexican Guacamole recipe.  Con mucho gusto!

Guacamole Real

 

Author: Dennis Killebrew

Cuisine: Mexican

Prep time:  20 mins

Total time:  20 mins

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Ingredients

• 3 Ripe Avocados
• 2 Cloves Garlic, Crushed and Minced
• 1¼" Thick Slice of a Medium Yellow Onion Chopped Finely
• 1 Jalapeno Pepper, Seeds and Veins Removed, Chopped Finely
• 2 Tablespoons Cilantro Finely Chopped
• ½ Lemon
• ½ Medium Ripe Tomato, Seeded and Chopped Very Finely
• 1 Pinch of Chili Powder
• Salt and Pepper to Taste

Instructions

1. Halve the avocados by cutting through the skin to the seed all the way around. Twist the two sides and take apart. Use a spoon to scoop the flesh into a bowl. Add the garlic, onion and cilantro to the bowl, as well.
2. Cut the stem off of the jalapeno and cut it in half lengthwise. Inside you will see seeds and white veins; it is the seeds and veins that bring the most heat to the party. Since we really don't want a spicy hot guacamole, remove the seeds and veins and chop the pepper very finely; add to bowl. (Be sure to wash your hands in hot soapy water when through as the pepper's oils can burn eyes and delicate skin).
3. Squeeze about half of the juice in the lemon into the bowl and add the tomato as well. Use a fork to mash all of the ingredients together. Take your time until the mixture is as smooth as you can make it. Add salt and pepper to taste and spoon the guacamole into a container or serving bowl. Smooth the surface and make it level as possible with the back of a spoon. Squeeze the rest of the lemon juice over all and tilt the bowl back and forth to insure that the juice is spread over the entire surface of the guacamole. The idea is to use the lemon juice to prevent the avocados from turning brown while the guacamole is developing its flavor. Cover the bowl and place in the refrigerator for at least one hour before serving.
4. Before serving, stir well to blend in the lemon juice.
5. Note: The blender (an immersion blender works great) may be used to prepare really creamy guacamole. Toss all of the ingredients in -- except the tomatoes -- and use a spoon to carefully stir the mass into running blades ... it will begin to blend. After the consistency suits you, remove to a bowl, add the tomatoes, stir and follow the directions above. If you blend the tomatoes too, the guacamole will become a non-green color ... not what you want!

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