America is the country where most people use it. avocadosIt is found in guacamole. This is often eaten as an appetizer, and is served with tortilla chips.

Roberto Santibanez, a Mexican chef, explains that guacamole can be used in many ways. He suggests that people try other uses, like adding it to soups, rice, or serving it with grilled meats and tacos. Guacamole can be used in many ways. One-ounce of avocado contains nearly 20 vitamins and minerals. It also has mono- and unsaturated fats. “good”Fats

Santibanez suggests a refreshing spin on the Mexican classic by adding cucumbers and pineapple to the guacamole. He says that “the soft crunch of cucumber, the sweet-tart flavor of pineapple and the creaminess of the avocado give each bite a flavorful punch perfect for pairing with grilled salmon, shrimp, steak and more.”


1 cucumber, peeled, seeded and diced (1/2 inches).

1/2 cup finely diced red onions

2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste

2 tablespoons of freshly squeezed lime zest, or more as needed.

3/4 teaspoon of fine salt or 1 1/2 teaspoons of coarse salt

2 or 3 large ripe Mexican Hass avocados, halved. Pitted.

1/2 of a pineapple, peeled, cored and diced (1/2 in).

1/4 cup chopped cilantro

Combine the onion, cucumber, chiles and lime juice in a large bowl. With a knife, score the avocado flesh in half. Place the flesh in a cross-hatch shape on the spoon and stir it into the bowl. To ensure that the fresh acidity of the pineapple is distinct, add it to the avocado last. Salt and lime juice can be added to the guacamole. Transfer the guacamole onto a plate and sprinkle the cilantro over it. It can be served with fish, steak, chicken or tacos. The recipe makes five cups.

Recipe published by Truly Mexican (Wiley 2011, permission). Visit the www.theamazingavocado.comFind creative recipes for the whole family to enjoy, as well as tips on how avocados can be stored and bought.