Kisan Ko Poko’s subscription service is currently featuring Nepal grown Avocados!
Avocados are a Nepal grown superfood! Besides being super delicious, Avocados are super healthy! Avocados are a new fruit farming concept in Nepal. Our avocados at Kisan Ko Poko are grown in Kathmandu, thanks to its suitable climate.
Avocados have a green skin and are typically pear or oval shaped. The fruit ripens (softens) after being harvested. Most recipes call for ripened avocados as their flesh is softer, more manageable and they taste better than unripe ones. You can determine if your avocados are ripe by touch, if you can feel a slight indentation when you squeeze the flesh the avocado then the flesh is soft and your avocado is ripe and ready to eat. To help speed up the ripening process of unripe avocados, it is recommended to place avocados in a paper bag with an apple or banana for two to three days or until your avocado’s flesh is slightly soft to the touch.
Some Inspiration on how to use avocados from your Kisan Ko Poko subscription
Picture taken from Yahoo.com.
Simple Guacamole Recipe
2 Ripe Avocados, from your Kisan Ko Poko subscription
1 small red onion
2 small limes or lemons
1 medium tomato
1 green chili
1 handful of fresh cilantro
salt and pepper to taste
- Separate the avocados flesh from its skin using a spoon and remove the pit. Mash the avocados in a bowl with a fork into a smooth mixture.
- Add finely chopped onion, tomato, chili and cilantro into the mixture.
- Squeeze lemon juice into the mixture.
- Add salt and pepper to taste and stir to combine.
- Finished! This Guacamole is best eaten immediately after making to avoid the avocados from oxidizing and turning brown. It’s still okay to eat when this happens, it just takes away from the presentation.
This Guacamole can be served with tortilla chips as a dip, on toast in the morning topped with a fried egg or eaten with a spoon in a pinch – its that good! Try adding pomegranates or fresh corn to this recipe for a twist!
This recipe and photo were adapted from www.theroastedroot.com.
Avocado Egg Salad Recipe
6 eggs, hard boiled
2 ripe avocados, from your Kisan Ko Poko subscription
1 1/2 tablespoons – fresh squeezed lemon juice
1/2 teaspoon – curry powder
salt and pepper to taste
- Add eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a rolling (but gentle) boil and cook for 10-12 minutes.
- Drain the water and immediately run cold water over the eggs for 5 minutes, this is to stop the cooking process. Refrigerate hard boiled eggs until ready to use.
- Peel and roughly chop hard boiled eggs.
- Separate the avocados flesh from its skin using a spoon and remove the pit. Add the avocado to a bowl with lemon juice, curry powder and salt and pepper to taste.
- Mash the ingredients leaving it slightly chunky.
- Add chopped hard boiled eggs and stir well to combine.
- Finished! It is best to serve immediately after making to avoid the avocados from oxidizing and turning brown. This avocado egg salad can be served on toast or on a bed of greens as a salad.
This picture and recipe were adapted from www.theroastedroot.com.
Some Health Facts About Avocados
As mentioned Avocados are a Nepal grown super food! This fruit gets its name from the nearly 20 vitamins and minerals it contains. In addition, Avocados are high in “good fats” which work to lower bad cholesterol, when eaten in moderation. As if Avocados couldn’t get any healthier, they are also a good source of vitamin B and vitamin C. Vitamin B and vitamin C both help to strength our immune system to fight disease and infection and keep our bodies healthy!
Thank you for reading and comment below on some of your favorite ways to use avocados.