There seems to be an endless variety of avocados growing on Maui. The trees are dripping with fruits of various shapes and sizes, and the farmers markets offer at least 3 varieties, generally just plucked from the family tree in the backyard.
I have the impression that each tree bears a slightly different fruit, from watery to creamy and everywhere in between. It’s hard to predict (at least for a mainlander) what size and shape will yield what type of flesh.
Today we’re going to chop up the large one you see here and make a simple salad of cooked brown rice, avocado, black beans, diced Japanese cucumbers (long, dense, almost seedless), and Frontera’s tomatillo salsa (purchased for an obscene price at Mana, the fabulous healthfood store in Paia and worth every penny).
We’ll set the salad on a bed of mixed greens we bought at a small farmers market in Makawao yesterday and eat it on the outdoor porch, the gentle breeze of palm trees swaying in the distance.
If this isn’t paradise, I’m not sure what is…