Avocados are a most prolific fruit in the islands. the re are many varieties, but sharwell and "butter" are the most popular in the local farmer's markets. On Friday we hit the Kona Village Farmer's market in the late afternoon. I asked one of the farmers if he had an avo ready to eat...no hard ones please. He offered, at a discount, a huge soft-ball sized "butter" avocado for $1.
Cut open , it revealed a huge seed, but when removed, left a very large receptacle just right for what we had in mind for dinner,About 2 years ago, I read a recipe in Sunset magazine for GRILLED avocados. I really consider it more a technique than a recipe, because it can have so many variations, depending on your individual taste, or what other things are available. Here is how we did it...
Cut avocado in half and remove the seed. Squeeze on some lemon or lime juice.
Brush with oil...olive, macadamia nut, vegetable, whatever.
Season with salt , pepper and/or seasoning you like.
Put on hot grill, cut side up, to let the bottom heat through a bit.
When done, fill the center with whatever you like...we used a fresh island-made salsa from Adriana's in Captain Cook.
On other occasions we have used blue cheese dressing. This is where you can let your creativity take over! You can eat it with a spoon, fork, or just dig in with crispy tortilla chips! So "ono" (good)!!
PS...the 2 ounce bottle of Tobasco was used to give perspective to the size of the avocado.
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