In yesterday’s post I wrote about buying a Reed avocado for the first time. After a day of ripening with a banana I tried my first Reed avocado. When I picked it up it was still firm to hard. As I sliced through to the seed it didn’t feel green and felt like a just ripe avocado should. On cracking it open though the flesh is very light and creamy. There was also a milky substance which oozed between the skin and flesh. I had been warned of this by Instagram and Twitter friends.
The avocado accompanied a piece of skinless chicken thigh which had been in a moderate oven for forty minutes, a cob of sweet corn which had been oven cooked with the chicken too. The chicken sat on a bed of mashed potato which I had prepared through a ricer and had a little light cream and olive oil spread added.
Chicken with Reed avocado | I like my potato ‘mashed’ with a ricer, that said, I like it having a slightly rustic and rough look.
Chicken with Reed avocado | The avocado looks like it isn’t ripe, yet it is soft and creamy. I was so happy it wasn’t stringy which is what I really feared.
The flesh was soft and creamy, it didn’t have a strong flavour of avocado so this may suit some people who don’t like a strong flavour. It wasn’t stringy which was a big plus for me. The flesh itself tasted nice with the corn and potato.
I have another Reed avocado which I will use tomorrow night. We’ll see how that goes. At the moment, the Hass avocado remains the variety of choice for me.