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BULLETIN 77, HAWAII EXPERIMENT STATION 



Avocado grapefruit salad dressing 



6 servings 



Vz cup mashed avocado pulp % teaspoon salt 

 Vz cup grapefruit juice 



Press avocado through a coarse sieve if the pulp is fibrous. Add other 

 ingredients and mix until a smooth paste is obtained. Chill and serve over 

 lettuce. 



Curried avocado 



6 servings 



4 tablespoons butter IV2 teaspoons salt 



5 tablespoons flour 2 to 3 teaspoons curry powder 

 2 cups milk 2 cups diced avocado 



Melt butter, add flour, and stir to make a smooth paste; stir in milk grad- 

 ually, cooking until the mixture thickens. Season with curry powder, salt 

 and pepper. Remove from fire, and just before serving add avocado. Serve 

 with cooked rice and mango chutney. 



Avocado milk sherbet 



yield iy 2 quarts 



1 cup mashed avocado pulp 1% cups sugar 



% cup pineapple juice 1 cup skim milk 



V2 cup orange juice *4 teaspoon salt 



% cup lime juice or y 2 cup lemon juice 



Dissolve sugar in the milk, add avocado pulp, stir well, then add fruit 

 juice. Freeze, using 8 parts of ice and 1 part of ice cream salt. 



