欧宝娱乐

“Most raw fooders don't embrace fruit, instead they embarrass it. by stripping the avocado down to fats and proteins, they paint a portrait that is most uncomely, unflattering and entirely dishonest. By reducing a banana to 100 calories, in the most ugliest of fashions, they attempt to quantify the unquantifiable. By converting a fruit salad to a plate of LFHCs, they degrade and insult the innocence and beauty of fruit.”
― Mango Wodzak, The Eden Fruitarian Guidebook

“People who put avocados in the fridge are basically saying, 'I want to eventually experience something less amazing.”
― Gregor Collins, The Accidental Caregiver: How I Met, Loved, and Lost Legendary Holocaust Refugee Maria Altmann

“What's your avocado?”
― Stacie Zinn Roberts, How to Live Your Passion & Fulfill Your Dreams

“Hah! Avocados,鈥� he said, brightening. 鈥楬ow I love them. Cheer up, my little avocado,鈥� he said to me pinching my hand. 鈥榊ou know, these American girls are just like avocados. What do you think, am I right, Max? Who ever even heard of an avocado sixty years ago? Yes, that鈥檚 what we鈥檙e growing nowadays鈥�. His avocado arrived and he looked at t lovingly. 鈥楾he typical American girl,鈥� he said, addressing it. 鈥� A hard center with the tender meat all wrapped up in a shiny casting.鈥� He began to eating it. 鈥楬ow I love them鈥� he murmured greedily. 鈥楽o green - so eternally green.”
― Elaine Dundy

“Avocado must be a magical fruit.
The name itself sounds like an invocation.”
― Michael Bassey Johnson, Song of a Nature Lover

“There was avocado, wrinkled and grumpy on the outside, green spring within, creamy as ice cream when smashed into guacamole. There were the smoky flavors of chipotle peppers and the sharp-sweet crunch of cilantro, which Lillian loved so much Abuelita would always give her a sprig to eat as she walked home.”
― Erica Bauermeister, The School of Essential Ingredients

“Cook had seen an avocado before, but not like this---so smooth, so green. The fruit took an express route to the greenhouse, where workers propagated the seeds, first in soil, and then suspended slightly in water. Fairchild had included written instructions that only mature trees would fruit, after several years, not months. He advised that as soon as the seedlings grew reasonable roots, they should be shipped to experiment stations in California to be shared with farmers interested in experimental crops.
Cook complied, and then mostly forgot about the avocado.
In California, that single shipment helped build an industry. Other avocados turned up as well, from travelers or tourists who packed the oversized seeds as souvenirs. There were one-off stories that avocados had been spotted in America before, in Hollywood in 1886 or near Miami in 1894. But none were as sturdy as Fairchild's Chilean variety, prized for its versatility, color, and flavor---r茅sum茅 of strong pedigree. Fairchild's avocado would turn out to be a mix of a Guatemalan avocado and a Mexican avocado and to have been only a short-term tenant in Chilean soil before Fairchild picked it up. But as with most popular fruits, the true geographic origin faded into irrelevance.
Farmers and early geneticists dissected this sample and ones that came after it to create newer cultivars attuned to more specialized climates or tastes. This work yielded a twentieth-century variety called Fuerte, Spanish for "strong," growable in the coldest conditions ever tested on an avocado. It fell from favor after proving unable to ship even modest distances without bruising.”
― Daniel Stone, The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats

“We both went in for a bite, our spoons clinking against each other over the wide blue bowl. I understood his hesitation because the combination of ingredients inside just seemed so bizarre: soft pearls of earthy quinoa formed the base, mixed with chewy bits of slab bacon, avocado, bananas, and Brazil nuts. I popped the spoonful into my mouth and chewed, expecting these ingredients to clash with one another.
But they didn't. They sang together, the saltiness and chew of the bacon mixing with the sweet, silky banana and grassy, buttery avocado. The salty crunch of the Brazil nuts gave the dish texture, and the quinoa was a fairly neutral stage for all the rest to shine. The whole effect was unique, something I wasn't quite sure how to write about. How to put it all into words. But, I thought as I cocked my head, it'll speak really well in a photo, where you can see all these different things mashed up against one another. It'll be beautiful, like its taste.”
― Amanda Elliot, Best Served Hot