Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 168

When an avocado is perfectly ripe, its oil-rich flesh is almost a sauce, a kind of green mayonnaise that goes so well with crustaceans – yes, it’s a refugee from the avocado-and-prawn generation talking – but also matches red chilli, lime and fresh coriander. Avocados are imported into the UK from South Africa, the Caribbean and Mexico. The dark, knobbly-skinned variety, the Hass avocado, has more flavour but some prefer the gentle taste of the smooth, soft-skinned type. Both are available all year round and are as welcome to me as bananas and oranges – fruit that I cannot do without.