Updated: May 11
There are different avocados in the world, yes there are. We both grew up in different parts of Barbados and while we now are transplanted in the UK we sometimes reminisce about our respective childhoods.
Ramon had a avocado tree in his backyard. They were sweet and fleshy and he told me there was a special way of harvesting the avocado. You could not pick them right after the rain fell. If you did that then there would be too much water inside of the fruit when put down to ripen and so when you cut the fruit it would be spoilt and black inside. I think that could explain all of those ruined moments with black avocado.
I had a tree in my backyard as well and the fruit had names on them. Six was for X, three were for Y but the majority were consumed at home. I loved to eat it with rice dishes as the texture paired perfectly. I still eat my avocados like that.
Oh and that avocado toast thing...we created that in the Caribbean. It is called pear and bread lol.
Ok let me jump into the recipe. The avocado I used was a choquette variety and I sometimes used Hall.
How To Do It
Blend in a high-speed blender until smooth. Freeze for 6 hours. Serve and enjoy