This article was amended on 8 November 2021 to clarify that avocados have a large carbon footprint relative to other fruits, not all foods and that a reference in the text to one avocado needing 320 litres of water to grow is an extreme and specific example, but not typical. It has all the creaminess, tang and colour of traditional guacamole, he says – and it doesn’t look bad on Instagram, either. What does an avocado mean in terms of sight, texture, aroma and flavour? And how do we paint that with the tools we have?” His blend of pistachios, pine oil, cucumber juice and fermented gooseberries may not fool an avocado connoisseur, but Lastra tells me most people “can’t actually tell the difference … they really enjoy it”. Lastra says: “We were looking not to recreate, but to produce a similar sensorial experience. Most are enjoying it and many are ordering more,” says Miers. Avocados are also known as an alligator pear or butter fruit. They have a unique-texture, with a creamy and light green coloured flesh that has a buttery flavour and special aroma.
Avocado fruit for free#
“We’ve been giving people Wahacamole to try for free when they come in to dine with us – and on the whole they seem genuinely interested in giving it a go. Avocados are oval shaped fruits with a thick green and a bumpy, leathery outer skin. Miers, who worked with the British pulse grower Hodmedod’s to create Wahacamole, says: “The fact that we can grow using regenerative farming methods that fix both nitrogen and carbon into our soil is an added boon.” While guacamole swaps may not exactly replicate the taste of avocado, the feedback has been good at Wahaca. Perhaps anticipating this complaint, Wahaca has said that “a traditional, freshly made guacamole” will remain on its menu, for which all of its avocados are “sourced at the most sustainable levels possible”. Plus, for many fans of the fruit, a dip made from beans, nuts, seeds or vegetables is no more a replacement for guacamole than smashed broad beans on toast (as suggested by Tom Hunt’s recipe for not-avocado on toast) is an alternative to smashed avocado. Problems including deforestation, loss of biodiversity, and water shortages mean that “the communities growing them do not have enough water for washing and hygiene”, adds Lang.īut avocados are challenging to replace – as are their derivatives, avocado oil and avocado butter, which are important in gluten-free and vegan baking. Avocados have become a “global commodity crop”, he says, the perfect example of what happens when “an exotic food becomes normalised with no thinking through of the consequences”. Wahaca’s decision to offer an alternative to guacamole is perhaps the clearest indication to date that “parts of the food industry are beginning to wake up to the enormity of the issues we face as a result of intensive farming”, says Tim Lang, a professor of food policy at City, University of London.
1 Their nutrition profile makes them a staple in various healthful meal plans. They are believed to have originated in Mexico or Central America, with Mexico being the leading producer worldwide. Calum Harris and Bettina Campolucci Bordi proffer peas as a replacement. Although not sweet, avocados are botanically classified as a fruit with a large berry and single center pit, grown from the Persea americana tree.
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