CHAPTER XXVII 



THE AVOCADO, "AGUACATE," OR ALLIGATOR 

 PEAR {Persea Gratissima: Lauracece) 



THIS favourite West Indian and Southern American 

 fruit in form resembles a pear somewhat, hence its 

 popular name. It varies in size from that of a large pear, 

 upward. Its seed occupies rather large space, but 

 the melting pulp makes up for this in richness. It is 

 called additionally, ' ' Palto ' ' (in Brazil) and ' ' Midshipman's' ' 

 or Vegetable Butter. Its wealth of oil is given out to best 

 advantage of fruit and eater in salad form. The pulp is 

 generally left adhering to the rind in serving. 



A Cuban method of preparation is as follows: The 

 fruit is halved before sending to the table, and cut across 

 with a sharp knife into little grooves into which the dress- 

 ing will run and thus permeate the flesh of the "pear." 

 Then salt, red pepper, and possibly a little cinnamon are 

 dusted over it. Next, two mustard-spoonfuls of prepared 

 mustard, a tablespoonful of vinegar, and two of oil are 

 poured into the halves, a piece of ice placed thereon, and 

 the fruit set on ice that it may be thoroughly chilled 

 before serving. 



Another method, in vogue in Mexico, is to serve the 

 fruit uncut, to be halved at the table. The pulp is then 

 rubbed smooth as butter with a spoon, and lime or lemon 

 juice added, with oil (one tablespoon of acid to three of 

 oil) and a dash of pepper and salt. By some the addition 

 of a little sugar is preferred. This is eaten with thin 

 slices of bread. 



299 



