SOME FRUITS OF HAWAII 



7 



Avocado cocktail 



6 servings 



4% cups diced avocado 1% tablespoons lemon juice 



1 cup tomato catsup % teaspoon Worcestershire sauce 



1 teaspoon finely chopped % teaspoon salt 



onion or juice 



Sprinkle salt over the avocado and chill. Combine other ingredients, chill, 

 and pour over avocado just before serving. 



Avocado papaya cocktail 



6 servings 



3 cups diced avocado cup tomato catsup 



1% cups diced ripe papaya 3 tablespoons cream 



Add cream to catsup when ready to serve and pour over chilled diced fruit. 



Avocado grapefruit cocktail 



6 servings 



2% cups avocado cubes % teaspoon salt 



2 cups grapefruit pieces 



Cut avocado into half-inch cubes and sprinkle with salt. Remove mem- 

 brane from grapefruit sections and cut them into pieces about the same size 

 as those of avocado. Add to avocado, chill, and serve in cocktail glasses 

 with or without cocktail sauce. 



Avocado pineapple salad 



6 servings 



6 slices fresh pineapple % cup mashed avocado pulp 



2 cups avocado slices % cup mayonnaise 



2 tablespoons lemon juice 

 Place pineapple and avocado slices on lettuce leaves. Make a dressing of 

 the other ingredients, chill, and pour over salad. 



Avocado fruit salad 



6 servings 



1% cups grapefruit sections % cup ripe mango slices 

 iy 2 cups orange sections 1 cup avocado slices 



Remove membrane from orange and grapefruit sections. Chill all ingredi- 

 ents, arrange on lettuce leaves, and serve with French dressing or mayon- 

 naise. 



Other salad combinations 



Avocado may be served with sliced tomato. Combined with cabbage, 

 celery, cucumber and onion it may be used for stuffing whole tomatoes. 

 Avocado slices may be added to cole slaw, a mixed vegetable or gelatine 

 salad. If one prefers sweet rather than acid combinations, avocado may be 

 combined with apple or banana. 



