Food News

National Avocado Day: An Exotic Drink Recipe

It's national avocado day and what better way to celebrate this unique fruit than with some fast fat facts...or just fat. 

The "ahuactl", as it was known by the Aztec of Mexico, was considered an aphrodisiac. Hence the name, which translates to "testicle," also a reference to the shape of the fruit. Maybe that's why it's given as a wedding gift in some Latin American cultures? Whatever the reason, the original dark fruit has been around in Mexico since 10,000 B.C. and today, thanks to Floridian Henry Perrin, who domesticated the fruit in 1883, we're growing over 56 varieties in the Sunshine State alone. Nowadays avocados are used in a variety of dishes ranging from California rolls to Cobb salads, but the most popular way to enjoy the green goodness is in guacamole. In fact, over 50 million pounds of avocados are sold on the days leading up to Super Bowl Sunday, and we doubt they are being used as shrimp cocktail containers.

This uniquely shaped fruit with a large seed also has a long history of beautification. Loaded with vitamins and oils it has been used for treatments such as skin moisturizing to exfoliation. (yes, we know that there is juxtaposition going on there). Turns out the oils in the fruit are good for the body and the soul.

As much as we love soft skin, we don't feel the need to waste an avocado by rubbing ourselves down with one. Peel it, eat it and enjoy the calorie bomb. Even at 22 percent fat, some things are worth living on the edge for.  And if you are really adventurous, go for the gold with an Indonesian avocado drink.....40 grams of natural fat (it's a fruit isn't it?) never tasted so good.

Juice Alpokat (Indonesian avocado drink)


5 tbsp sugar
5 tbsp water
2 avocados
1/2 cup cold milk
1 cup chocolate milk
1/2 cup crushed ice

Make simple syrup by combining sugar and water in a small saucepan over medium-high heat. Stir until sugar is dissolved. Remove from heat and let cool.

Spoon out avocado pulp and place in blender. Add simple syrup and milk and blend well.
Divide between two tall glasses and top each serving with 1/2 cup chocolate milk and crushed ice.

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Christina Staalstrom