They sat lodged next to the red-leathered mangoes and banana bunches, a foreign-looking fruit all large, dark green and bumpy. "Is that an avocado?" I wondered. Sure enough it was, and I quickly realized that in fact it's the grocery store's sad, small avocado that is the due-diligent foreign breed.
I was at a farmer's market off the streets of Copacabana Beach in Brazil, and already mourned the loss of the gigantic fruits that I would no longer see upon my return home.
In Brazil, the avocado is never confused as a vegetable. Treated like the true fruit that it is, avocado is used in desserts and ice creams (not salads and omelets). When I tasted the combination of avocado's creamy meat mixed with vanilla ice cream, I was fully convinced: it's the perfect accompaniment to sugar (and chocolate too).
Avocado Ice Cream
Make this exotic dessert as a refreshing afternoon treat to beat the heat.
1 tub/box of vanilla ice cream
3 avocados, peeled and pitted
In a high speed blender or food processor, combine the ice cream and avocados. You may need to do this in two or three batches depending on the size of your blender. Puree ingredients until fully incorporated and smooth. Pour into loaf pan and place in freezer for 2 - 3 hours until solid.
Chocolate Dipped Cones
1 box of sugar cones (one box usually comes with 12)
1/3 cup each of dark chocolate, milk chocolate and white chocolate
Line baking sheet with parchment paper. Melt one type of chocolate over a bain marie (boil water in a pot and place chocolate in a heat-proof bowl over the boiling water. Make sure the bowl is bigger than the pot so it doesn't fall in). Once chocolate is melted, reduce heat to low. Dip in the sugar cone and gently spoon and smooth chocolate over the cone. Place the cone on the parchment paper standing up. Repeat until the chocolate is used up (about 4 cones per chocolate type). Wash the bowl and repeat for the other types of chocolate.