avocados

[lil fairy z girl]

just a quick question, when i have opened avocados they are yellow/tan coloured and then different shades of green inside, going to the peel. I have been just using the yellow part as i didnt know if the green bits were ok to eat. am i throwing away the avocado without using it all?

also any ideas how to use a marrow? i though of making a spagetti, or maybe a ravioli with it as the shell. any other good ideas?

sal
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[Revvell]

As far as the avo goes, yeah, you could eat the whole thing except for the black outer and the pit and you can put the pit in water and grow a beautiful plant.

Marrow? I'm not sure what that is. Only marrow I know if is from the inside of bones. Please elaborate.

Revvell

[lil fairy z girl]

imagine a big fat zuccini, but its not a zuccini, that is a marrow. its a bit stringy and sometimes the skin is a bit tough.

sal
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[Revvell]

Ahhh, okies. Been googling and trying to pick up a picture but can't. I don't use any kind of squash or gourd except maybe zuchinni's. Maybe someone else can assist. :)

Revvell

[lil fairy z girl]

here is a pic
http://worthgardens.homestead.com/files/2002Hort/Misc_veg/WGS_2002_S5-54_Heaviest_marrow.jpg

but thank you for taking the time to look it up

best wishes
sal
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[Revvell]

Thanks! Now, I call those zucchinni's. IF that's what they are, you can cut them up in lil squares and use them in succotash; marinate them and use them in raw lasagne!!! *grinz happily now that this has been solved ~ I think* :p

Revvell

[lil fairy z girl]

i think maybe its a squash ???? here in the UK a zuccini is much much smaller than a marrow, anyway, many thanks. your ideas sound good :)


best wishes

sal
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[Shivananda]

It's a size thing... when they are small they are called zucchini (small zucch ??) but when much larger are referred to as marrows. Same variety of soft skinned summer squash, cucurbita pepo, just different stages of development.

[Revvell]

i think maybe its a squash ???? sal
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Well, a zucchini is a type of squash. The tend to be smaller and more narrow yet, here are some pics for ya: http://images.google.com/images?q=zucchini+picture&hl=en&lr=&client=safari&rls=en-us&sa=X&oi=images&ct=title

I think we're talking about the same thing ~ just different variety or name than we use here. Then again, I haven't the foggiest notion of the different varieties of squash/zucchini.

Share whatcha make, 'k? :D

Revvell

[lil fairy z girl]

thank you both. yes i think it is the same yipee :D
typical of the UK to call them different names :rolleyes: at least when i look at Alissa book and see recipes for zuccini i can use both :)
thank you so much for your help and persistance.

thank you also Shivananda for your reply too.

thank you
sal
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[heabrook]

I love avocados. Don't waste the avocado! Eat everything except the pit and skin. Oh yeh, and don't eat it if it is rotten :D

Though a good friend of mine will eat one even if it IS rotten.. :eek: or anything else.. she doesn't believe in wasting. I don't believe in wasting either, but I could not bring myself to eat a rotten avo! I'll eat a banana even though it is starting to turn brown.

Just in case you aren't that experienced with peeling an avocado....

I cut it in half, remove the pit, and peel the skin off. Unless the avocado is too soft to do this, you can cut it in half, remove the pit and scoop it out with a spoon.

Also, my brother's wife is Mexican and I watched how her family peels an avocado. Usually, they take a knife and make a small cut in the skin and peel it from there. Then, cut it in half and remove the pit.

I find the first way is the easiest for me... just cut in half, remove pit and peel skin... because that way you can get more of the avocado. Peel the skin real close to the meat so you don't lose any of the avo-goodness!!

[PhoeniX]

It depends on what you need the avocado for. If you are going to mash it anyway (ie guacamolie) then once you have cut it in half you can just squeeze the half (as you would trying to squeeze lemon juice out of a lemon) and the inside of the avocado will just pop out. I only cut around the edge if I want it to look pretty.

[Jamie]

So if the avacodo is turning dark inside, like kinda black spots,, is that rotten??

I still use them that way unless they are REALLY black, and they seem to taste fine but I have wondered if I am eating mold or something.. but like I said it doesn't taste bad.

Jamie