No Stupid Questions

Depends on the avocado and how it is prepared.

We see a lot of BLTA’s at restaurants here in the US: a BLT with a couple slices of avocado on top. I’d give that a try as well. Also when checking for ripeness, I usually press the stem area with my thumb slightly. If it gives a little bit, it’s good to go. If it’s rock hard, skip it.

Try salt and lime/lemon or try putting it on bread with some type of meat.

A lot of interesting opinions on avocados here! I had no idea that most people salt them, but I certainly don't. Someone commented that they're like carrots, but I don't find them to be anything remotely like carrots. And some people said they're not good on their own, but IMO they're delicious on their own.

I slice them up and eat them with crackers instead of cheese, and with tortilla chips. I love them on top of bagels with cheese. I dice them and mix them into salads for creamy fatty goodness, and sometimes I'll just cut one in half and eat it with a spoon. If I'm eating curry then I'll slice one up and put it on the side. I eat at least one avocado every day, but they're cheap where I live in the US ($3-4 for 6 large ones).

Pro-tip: they do spoil quickly at room temperature, so once they reach peak ripeness you can put them in the fridge and they'll be good for 5-6 days.

I hope you didn't just bite into an avocado.

I used to think I hated it as I only encountered it in guacomoli that always had cilantro. Finally had it on its own and realized I lover it. And yeah its basically has a buttery texture but with its own flavor that pretty much goes with any savory dish. Its main problem is the same as bananas. Unripe is no good and it has a short ripe window before it becomes overripe and you have to use it in the window. Man I would love bananas and avocado that could be held and used like potatoes. Similar to avocado I would put bananas on pretty much anything sweet.

I don't eat avocado like fruit, I eat it like a vegetable. So cut it up with onion and peppers and dress with lemon, oil and salt and pepper. Or mash on toast & top with goat cheese.

The only way i have ever had it sweet is avocado ice cream, and that involves a lot of sugar. It's not sweet at all on its own.

it's not just you, outside of Guacamole dip I can't tolerate it.

How good they taste depends on thier ripening too, if you open them too early it tastes like wood, too late and they are very bitter.

There are two major kinds of avocado. The internet lost its shit about palta, famous for its use in Mexican guacamole. It's about the size of a pear, with bumpy skin. Best served as part of savory dish (seasoned with salt).

The other one is bigger, rounder, and has smooth, shiny skin. Known as aguacate or abacate. Best served as a sweet dish. A banana+abacate+milk smoothie with a bit of sugar is delicious. Also eaten with a sprinkle of sugar and a squeeze of lime.

Using the "wrong" kind of avocado is possible, but requires adaptation and even then the results are sub par.

Avocado is like mushy peat - it's fucking awful.

Even the tiniest bit in a taco or whatever ruins it for me - I find it that awful.

I don't like guac.

It makes me wonder if there's a cilantro thing with avocado, because dirt tastes better (and I love cilantro).

You can make a faux chocolate pudding with avocados...process some avocado, cocoa, milk or substitute, drop of vanilla, sweeten to taste, very adaptable...fools anyone and pleases everyone.

Following others: definitely do not think of avocados as fruit, it’s closer to carrots (has some sweetness, but wouldn’t put it in a fruit salad).

Great easy combos I haven’t seen suggested yet: with bread and feta/salty cheese, with salt pepper and mayonnaise, with oil vinegar and mustard.

I haven’t ever had cooked avocado.

I guess I’m in the minority here, because I quite like avocados on their own. Getting a good one changes everything and getting it at perfect ripeness is important and impacts taste too. If it feels hard, it’s too early. It should have a little bit of give when you squeeze it lightly. If it has black or dark spots inside it’s starting to go. If it has air pockets inside and/or mold you lost your shot - you can still cut off those parts and eat the rest but it will not be at peak tastiness.

No idea what country are you from but it might be that the avocados you get there are just not that good. I'm from Chile (South America) and here some eat avocados almost daily, my family sure does.

To be clear, the avocado should be soft when you squeeze it, but not too much as to be easily smashed, like an orange but maybe softer. If it's firm like an apple, it's not ripe yet. If it's too soft, it may have gone wrong already and will have an acid taste and rancid smell.

Image for reference.

Another thing to look for is the little hole / part where the branch connects to the avocado (left part on the image). It sometimes falls off, so if it looks white, the avocado may have started to rot from there inwards; that whole should ideally look brownish, green it's good too.

Just cut it in half, take the seed off (just use this tip, hit the seed with a sharped knife and twist it, otherwise you may have an avocado hand incident). Take it off the skin with a spoon and smash it with a fork, then imply add salt.

They are really hard to find ripe. They don't ripen until picked - but unfortunatly there is at best one day between ripe and rotten. That is at best, if they bruise at all while handling they will got rotten fast.

Not really worth buying if you don't live where they grow - about half of the ones I buy are rotten before we can eat them - and I pay 5 times the cost as they go for in a tropical location.

It's good with salt some oil and some bread. You're right. It is better with other things rather then raw. You can also make them into a great dip for corn chips

Am I missing something?

From your description, I'd say you're missing at least some salt and pepper.

In France (a non tropical country with imported avocado), we eat them tender but not yet muchy, sliced in half, the kernel out and vinaigrette in the cavity left. The vinaigre balanced out the fattyless of the flesh. In other recipe, it would be mixed with something in small cube in a salad, as a spread in a sandwich or a cold sauce (in that case muchy) and they bring the fat of the dish.

Avocado straight out the fridge might have less flavor than if it sit for a bit outside of the fridge before being eaten. I never found avocado sweet but I only eat cheap imported one pick up before maturity.

Try them with some Worcester Sauce. Amazing contrast but flavorful.

I guess it depends on the cultivar? For example avocado cultivars in my country are more milder and sweeter while in America the avocado cultivars have a stronger taste.

Fwiw, I'm latina and generally not a big fan of them. Growing up, my dad ate at least one a day. It's a huge thing in Hispanic households. They're too bland

Try having one with some marmite