The avocado is on everyone's lips, in the truest sense of the word. However, the fruit, which has been declared a real superfood, repeatedly encounters criticism.
Best enjoy consciously
The avocado was already popular before the world invented the word "superfood". South Americans appreciate avocados in a variety of ways, while in Japan they are rolled in sushi, for example. Popular in Indonesia is Alpokat, a shake made from avocados, raw brown sugar and cocoa, and in Taiwan and the Philippines, avocados, milk and sugar make a delicious dessert. Some people like to spoon them up with s alt and a squeeze of lemon or put them on their bread. So if you are looking for inspiration to prepare your avocado, you will be overwhelmed with culinary and global diversity. This is also perfectly fine, as long as you are aware of the path the avocado has to travel to get to us. Enjoying them in moderation and ideally preferring the organic quality can be a first step in the right direction. It is also best not to buy avocados as “ready to eat” fruit, but rather when they are still very hard. At home you can then simply let them ripen in newspaper. You can even speed up this process very easily if you add an apple, which secretes a so-called "ripe gas". Thus, the avocado remains something special and is not consumed in large numbers. So seeing the superfruit as a luxury or delicacy again helps our environment immensely.
