By Peyton Roberts
Growing up, I remember my mom telling me that the avocado was nature’s perfect food. It reportedly had the right combination of vitamins and nutrients, healthy fats, protein, and one-of-a-kind flavor to top everything else in the produce section.
I don’t know who out there officially grants the “perfect food award,” but after years of culinary experimentation, I can’t argue with Mom on this one. Avocados are, in a word, perfection. Maybe it was years growing up in Texas, where guacamole reigns king of the dinner party that has led me to come to the conclusion that there simply is no such thing as too much avocado.
Needless to say, I am thrilled to see avocados making appearances at markets and grocery stores en masse, in all their local glory. I went to Payless last week in Hagatna, where I found a beautiful heap of locally grown avocados in their various states of ripeness. Even better than the selection was the price tag – around $1.40/pound. About this point it dawned on me, “Hey, I wonder how much the imported ones cost.” And to my delight I was looking at $1.99/pound… which is even better than $3.24/pound that I was paying at my regular grocery store (cough… commissary… cough).
There wasn’t much thought or decision-making involved in determining which pile of avocados I should choose from: The super fresh, likely organically grown ones harvested within 15 miles from where I am standing? Or should I fork over more hard-earned dollars for avocados that came from 7,000 miles away? While “well-traveled” is a lovely description for pilots, it certainly has no place in the vocabulary of freshness.
What do I put avocados on? Ummm… everything! Avocados add flavor and healthy substance to everything from eggs to salads to sandwiches. It’s a delicious topping, dip, side dish and snack. The price is right and the Fresh Factor is in full force. Sounds like perfection to me!
2 ripe local avocados
Juice of 3 green calamansi (or 1 lime)
1 tomato, diced
1/4 c. onion, minced
1/2 tbsp. garlic powder
2 cloves garlic, minced
1-3 boonie peppers, seeded and finely minced
salt and pepper
Mash the avocados in a bowl (I use a fork). Add salt to taste, then mix in citrus juice, onion, garlic, garlic powder, and peppers. Fold in tomatoes. Enjoy guacamole with fresh veggie sticks or tortilla chips, or pile on your fresh grilled fish, salad or eggs. (Shown with local cucumbers for dipping, served in an avocado skin bowl).
Peyton Roberts is a military spouse who moved to Guam from the States in July 2010. She started her blog, Peyt’s Island, as a way to keep friends and family informed about what island life is like. Over time, that space transformed into a forum for writing about her experiences discovering Guam’s beauty, and more recently its flavors. Peyton loves all Guam adventures, whether land or sea, and has a passion for sharing ideas about incorporating local produce into regular family cooking. At the Fresh Factor, Peyton shares recipes, interviews, and information about all things fresh on Guam.
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