puerto rican advocados

Remember when the price of food spiked during the COVID-19 lock-downs? What if that wasn’t just a one off event, but a preview of the next epidemic and shortages to follow? Would you prefer to live in a densely populated concrete jungle surrounded by hungry mouths growing more desperate by the day?

Or, might it be better to live near an actual jungle, brimming with fruit and root vegetables that’s surrounded by an ocean teeming with fish and shellfish?

The question practically answers itself. To my mind this makes Puerto Rico, especially further away from the big cities, an attractive place to ride out any economic storm that may be headed our way.

The volume of tropical fruits the land here produces is legend. Bananas, mangoes, and papaya, to name a few, are produced naturally in such quantities that in-season, it’s practically impossible to use it all.

However, while you might not be able to subsist off sweet fruits alone, starchy fruits and vegetables should get the job done in a pinch. Root vegetables such as cassava (yuca) as well as plantains, pana (breadfruit), and even coconuts are abundant and quite filling.

puerto rican avocado

That brings me to my favorite locally abundant food, Puerto Rican avocados. Unlike their Hass counterparts, which are commonly found in grocery stores across the United States, Puerto Rican avocados boast a milder flavor profile. Sometimes called a “Florida avocado“, they are known for their creamy texture, buttery taste, and vibrant green color, Puerto Rican avocados are a true culinary treat.

One of the things I love most about Puerto Rican avocados is their versatility. Whether mashed into guacamole, sliced on toast, or blended into smoothies, there are countless ways to incorporate these delicious fruits into your favorite dishes. Plus, they’re packed with nutrients like healthy fats, fiber, vitamins, and minerals, making them not only delicious but also nutritious.

One of my favorite ways to enjoy Puerto Rican avocados is as a topping for mofongo. If you’ve never tried mofongo before, you’re missing out. This traditional Puerto Rican dish consists of mashed plantains seasoned with garlic, salt, and olive oil, then topped with your choice of protein and, in my case, avocado.

To make mofongo with Puerto Rican avocados, start by peeling and slicing ripe avocados. Then, prepare the mashed plantains by frying them until golden brown, then mashing them with garlic, sea salt, and olive oil until smooth and creamy. Next, spoon the mashed plantains onto a plate and top with your favorite protein—I love using grilled shrimp or churrasco—and a generous serving of sliced avocado. Finish it off with a drizzle of mayo-ketchup and a sprinkle of fresh cilantro, and voila! You’ve got yourself a delicious and satisfying meal that’s bursting with flavor.

For dessert, you could try avocado flan. This creamy and decadent dessert is a unique twist on the classic flan recipe, featuring ripe avocados for a rich and velvety texture. Simply blend ripe avocados with keto coconut condensed milk, evaporated milk, eggs, monk fruit sweetener (or cane sugar), and vanilla extract until smooth, then pour the mixture into ramekins and bake until set. Once cooled, invert the flans onto plates and top with a dollop of whipped cream.

conclusion

Puerto Rican avocados are a true culinary delight that adds a burst of flavor and nutrition to any dish. Whether enjoyed as a topping for mofongo, blended into a creamy flan, or simply sliced on toast, these tropical fruits are a must-try for any avocado lover. Avocado season is coming so be sure to make the most of it!