Is Something Wrong with Avocados?

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In summary: I've always seen the "hamburger and fries $4.00 " handwritten on the bottom of the menu at the Mexican restaurant across the street, but never tried it. It just didn't seem right, but I went ahead and got it for breakfast this morning. It was quite a bit of food for four bucks, but they threw a great big spoonful of guacamole on it. Usually, I'd be kissing the cook for this, but this guacamole was horrible. Its hard to describe why it was was bad. It tasted like wet. wet.The guacamole was very disappointing. It had a very wet texture and lacked flavor. I think it may have been because the av
  • #1
tribdog
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I've always seen the "hamburger and fries $4.00 " handwritten on the bottom of the menu at the Mexican restaurant across the street, but never tried it. It just didn't seem right, but I went ahead and got it for breakfast this morning. It was quite a bit of food for four bucks, but they threw a great big spoonful of guacamole on it. Usually, I'd be kissing the cook for this, but this guacamole was horrible. Its hard to describe why it was was bad. It tasted like wet.
If wet had a flavor this would be it. How do you screw up guacamole? It shouldn't be possible.
 
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  • #2


By using really old avocados?
 
  • #3


Isn't everything you put in guacamole delicious? This stuff tasted like congealed water.
 
  • #4


I bet they didn't salt it enough.

I've had avacados that taste really blah before - I know what devastating disappointment that is.

I think greenish ones with the smooth skin tend to be blah. The nearly black ones with bumpy skin are pure heaven.
 
  • #5


devastating! that's exactly how I felt. I was devastated. thank you
 
  • #6


Burger and fries for breakfast ... got to have it some time , however , not with guacamole. You may have gone for a tostada , it's the Mexican version for burgers. I'm pretty certain that a tostada for breakfast results in a siesta before lunch time.
 
  • #7


They probably used avocados that weren't ripe. They have almost no flavor at all if they are too green. And the texture would be bad too, because they'd still be hard, so would probably have to toss it in a blender to make it into guacamole. I could imagine that being something you'd describe as "wet."
 
  • #8


Also, could it have had those low-fat avocados in it for some reason? I bought one of those in the supermarket and it has to be just about one of the worst-tasting fresh foods I have ever had.
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  • #9


There are low-fat avocados??
 
  • #10


Math Is Hard said:
There are low-fat avocados??

News to me too, MIH! I've never heard of such a thing. Sounds like low-fat bacon...
 
  • #11


Yeah, I tried a quick Google for them without any luck... they were larger than normal, the skin was paler and smoother, and the flesh had a different texture - I'd almost say brittle-mushy, a little bit like Durian fruit if you've had that. So I assume that it was a wild variant or a crossbreed or something. Stickers on them claimed that they had ⅓ of the fat of normal avocados. But like I said they tasted horrible. I wouldn't be surprised if they aren't on the market any more.
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  • #12


I guess those avocados never made it out here. Of course, here in California we rarely buy avocados. We just steal them from our neighbors' tree. :)
 
  • #13


I went to the store this morning and bought an avocado. Cut it in half, threw away the pit and ate the avocado with a spoon.
 
  • #14


Okay, now *I* want to complain about avocados. I bought some yesterday, and as usual I was extremely picky to get the nice soft ripe ones, the small bumpy ones, not the large smooth boring ones. I go to dig into it today (Tribdog, I like to eat them with a spoon too!) and it tastes like a mushy green banana.

Are they doing something new to avocados now to ripen them during shipping? Something that makes them nice and soft, without letting them develop their lovely creamy flavor? I bought three, and I hope the other two aren't as nasty as this one today! blech.
 

FAQ: Is Something Wrong with Avocados?

How do you prevent guacamole from turning brown?

To prevent guacamole from turning brown, add a layer of lime juice on top of the guacamole before refrigerating. The citric acid in the lime juice acts as a natural preservative and helps slow down the oxidation process.

Is it okay to add tomatoes to guacamole?

Adding tomatoes to guacamole is a matter of personal preference. However, keep in mind that tomatoes contain a lot of water and can make the guacamole watery. If you choose to add tomatoes, make sure to dice them finely and drain the excess liquid before adding them to the guacamole.

Can I use fully ripe avocados for guacamole?

Yes, fully ripe avocados are perfect for making guacamole. They will be easier to mash and have a creamier texture. If you are using avocados that are slightly overripe, make sure to remove any brown spots before using them in the guacamole.

How do you make guacamole less spicy?

To make guacamole less spicy, you can add more avocado or sour cream to dilute the spiciness. You can also add a splash of lime juice or a pinch of sugar to balance out the heat. Alternatively, you can remove the seeds and veins from the jalapeno peppers before adding them to the guacamole.

How far in advance can I make guacamole?

For best results, it is recommended to make guacamole right before serving. However, if you need to make it in advance, you can store it in an airtight container in the refrigerator for up to 24 hours. Just make sure to add a layer of lime juice on top and press a plastic wrap against the surface of the guacamole to prevent browning.

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