More tidbits on Avocados:
- Was first eaten by the Aztecs long before the arrival of the Spanish. In fact, the avocado is a New World fruit -- its name comes from the Nahuatl language ahuacatl
("testicle")--that has been cultivated for 7,000 years.
- Ahuacuatl is the Aztec word for testicle tree. No doubt, the name arose because of the way the fruit of the tree hung in pairs reminding those ancient people of human male anatomy. Over many centuries the avocado has maintained its reputation as an aphrodisiac. During the1920's a promotional advertising campaign was launched in the United States to deny that the avocado had aphrodisiac powers. The intent of the advertising agency was to convince people of the aphrodisiac quality by denying it. The campaign succeeded.
- Though the avocado is calorie dense, (one-half cup pureed flesh contains 204 calories), the benefits outweigh the concern over its total fat content of 19.9 grams. Health Benefits Recently avocados have been recognized as a good source of two beneficial compounds: beta-sitosterol and glutathione. Beta-sitosterol is a widely prescribed anti-cholesterol drug that interferes with cholesterol absorption, thus promoting lower cholesterol levels. Although it has numerous benefits, the avocado should be eaten in moderation because of its high fat content. Unripe avocados are said to be toxic. The leaves of some avocado varieties are also considered toxic.
I did some more research on the application of heat unto avocados and found out that it is extensive heat
that causes the bitter compounds. So it seems to be common practice in recipes such as soup, that the heating take place to "warm through" rather than "to cook" and would be kind of like when we add egg yolks for thickening soup/sauce or yogurt where we do not let the mixture come to a boil. Deep frying them in batter/tempura makes sense since the coating protects the avoocado flesh. Just do not use it in your crockpot for stew and you should be ok.
- If cooking with avocado, add it at the last minute. Extensive cooking destroys the flavor and often turns avocados bitter. Best eaten uncooked.
- Use gentle heat when including avocados in cooked dishes, adding them to hot foods at the last minute. Prolonged or high heat cooking gives avocados a bitter taste.
- Avocados are at their best when used raw or very lightly cooked. Extended cooking can reduce their flavor and/or make them bitter.
- Avocados are usually eaten raw because the tannins they contain result in a bitter flavor when cooked over high heat.