CALIFORNIA AVOCADO ASSOCIATION 



89 



1. Palatability. 



2. Nutritive Value. 



3. Hygienic Value. 



4. Esthetic Value. 



If a combination is not palatable it matters but little whether the 

 nutritive value is high or low. Again the food value or the nutritive value 

 may be high while the combination may be objectionable hygienically, or 

 esthetically. The latter point deserves the careful attention of all those 

 engaged in the preparation of food for the table. 



Avocado Served in the Skin: There does not seem to be any 

 particular reason why the avocado should be served in the skin. By 

 so doing there is obviously a greater percentage of waste than if the 

 fruit were peeled before serving, in which case the entire portion could 

 be eaten while when served in the skin this is impossible. 



The consensus of opinion was that the fruit should be served with 

 either lime juice or salt, salt being favored. No one cared for the 

 avocado with sugar or with tomato catsup, and the use of mayonnaise 

 and a French dressing rich in oil was decidedly objected to. The 

 combination of the fruit and mayonnaise is hygienically a bad one in 

 that we have two oily foods — the mayonnaise showing about 95 per cent 

 oil while the avocados average about 20 per cent. Furthermore the strong, 

 flavor of the mayonnaise hides the delicate flavor of the avocado while 

 salt brings out the flavor very markedly and it should be said in this 

 connection that the finer the grain of the salt the better. The objection 

 to French dressing rich in oil is practically the same as that made 

 against the mayonnaise. The tomato catsup also was objected to because 

 the strong flavor of the catsup hid that of the fruit. 



The riper the fruit the better, and it should not be served too cold. 



Avocado on Toast: This, while being relished by some, was preferred 

 by others when modified by Miss Davis as follows: 

 Remove the pulp from the fruit and mash. 



Spread lightly on a triangular piece of thin, hot toast. Sprinkle 

 well with grated Parmesan cheese, add a little salt, a few drops 

 of lemon juice. Paprika is added for flavor and color. 

 Avocado with Caviar: Objection — caviar too strong. 

 Avocado Cocktail: Objected to on the same ground as stated with 

 reference to the use of tomato catsup. 



Salads 



. Celery and Nuts : The objection to this combination was the use of 

 mayonnaise and furthermore that celery itself has so strong a flavor 

 as to detract, to a large extent, from that of the avocado. 



Apple and Celery: The statements for Celery and Nuts apply here 

 as well. 



Combination Salad: It would appear to me that it would be hard 

 work to find the avocado in such a combination and furthermore in view 

 of the high price of the avocado it would seem decidedly undesirable to 

 offer such a salad. 



Avocado on the Half Shell: This was not tried but it does not 



