I recently had the opportunity to try some Avocados from Mexico.  As I mentioned in my Random Recipe: Strawberry Avocado Turkey Treat post, my husband is generally not a fan of avocado.  I, on the other hand, love them and frequently buy them.  I like them raw and by themselves, sliced on sandwiches, diced in salad, mashed in guacamole… Yah.  I like them.  In fact, I haven’t eaten an avocado that I didn’t like.  So, when I heard of an opportunity to review Avocados from Mexico, I immediately jumped and squealed expressed my interest.

I received my Avocados from Mexico in this cute little green basket.

Isn’t the basket cute?

And that nifty little tool there is an avocado peeler!  Who knew!  That little gadget sure would have saved me some time and mess over the years!

Of course I quickly peeled one and ate it.  LOL.

Then I used some to make this yummy Avocado Pineapple Milkshake…

Avocado Pineapple Milkshake

Ingredients:
1 fully ripened avocado from Mexico, halved, pitted and peeled
2 cups milk
1 can (8 ounces) pineapple chunks in juice
4 tablespoons granulated sugar
Pinch of salt
1 cup ice

Preparation:
In blender container, combine avocado, milk, pineapple, sugar and salt; whirl until smooth. Add ice; whirl until ice is crushed.

We liked it so much, we drank it all before I remembered that I needed pictures, so I had to borrow this one from the site!

Since I had some avocados left, I thought I would really go outside of the box.  I searched the Avocados from Mexico site until I found an Avocado Pie recipe.

Avocado Pie

The recipe is courtesy of Kathy Tauber of Great Gatherings, Houston TX

Ingredients:
3 fully ripened avocados from Mexico, halved, pitted, and peeled
1 can (14 ounces), sweetened condensed milk
½ cup plus 1 teaspoon lemonjuice
1 (9-inch) prepared graham cracker crust Sweetened whipped cream or thawed frozen topping

Preparation:
Coarsely chop 2 1/2 avocados (wrap and refrigerate remaining 1/2 avocado) and place in the bowl of a food processor; process until smooth. With motor running, gradually pour in sweetened condensed milk and then lemon juice through the feed tube; transfer mixture to graham cracker crust swirling top. Cover and refrigerate until firm, about 4 hours. Just before serving, spoon or pipe whipped cream around edge of pie. Dice remaining 1/2 avocado and toss in remaining teaspoon lemon juice; sprinkle over top of pie.

The recipe looked so incredibly easy and interesting that I had to try it.

I gathered all of my supplies…

And set to work.

I used a chocolate graham crust because that is what I had on hand.  I adlibbed just a bit on the topping, because I like a little pie with my whipped cream, plus I forgot that I was supposed to save half an avocado for the topping and ate it.  So, I covered the pie in whipped topping and added a few chocolate sprinkles to the top to make it pretty.

My parents happened to come over for dinner, so I served dessert to them as well as Brian and the kids.  Oh, did I mention that I didn’t tell anyone what kind of pie it was?  I didn’t want any pre-conceived ideas to get in the way of their possible enjoyment.

See those smiles?  Everyone liked it.  And I mean EVERY ONE!  My Dad, who is VERY selective (eh-hem, picky) in his tastes, actually ate his whole slice!  My husband has asked me several times when I am going to make another one.

I think the next time I make one, I am going to add a layer of strawberries, just for the fun of it.  I think the red and green together would be pretty, and I already know I like strawberries and avocados together.

You can check out the Avocados from Mexico site for tips on how to tell when an avocado is ripe, how to open an avocado, sensational summer recipes, and more.  You can also follow Avocados from Mexico on Facebook or Twitter for more great tips and recipes.  Did you know that if you don’t plan to use your avocad
os right away you can put them in the refrigerator to keep them a few extra days?  That little tip could have saved me some money in the past!  The site recently held a contest called The Adaptable Avocado: A Recipe Challenge.  The winning entry was from The Kitchen Enchantress for avocado deviled eggs!  I cannot wait to try them!

What’s your favorite avocado recipe?

The fine print/FTC Compliant Disclosure… I received the a selection of Avocados from Mexico to facilitate my review.  No other compensation was received.  All opinions are 100% my own and are based upon my experience.  Your experience may differ.