Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-03-08

-HIRTY years ago grapefruit
was regarded as an exotic
= fruit.
If you had II at all it was a
dainty when you were i'll or a rare
luxury when you had an elaborate
dinner party. And a good many
people were not at all sure they
liked the taste of IL. Avocados
are. at the present time. just
about where grapefruit was thirty
years ago. But there is every
reason to believe that the demand
for them will increase and with
the demand they will become more
plentiful in our markets and less
expensive.
Now we may make the most OF
them as something still a little
rare and interesting.
Where II Came From.
The avocado was a native OF
Mexico and northern South Amer
lea. But 1t Is now raised IN most
of the Southern states and as the
luscious fruit is we'll protected by
a tough fibrous cover the problem
of transporting them in good con-
ditiOn is not difficult one.
We are apt to think of the avo-
cado as being, like the muskmelon
hollow in the inside. But the
fact is, as you know, IL you have
ever opened one, that there is a
single large seed at the inside that
fits the center perfectly. The but
terry flesh that wraps the nut is,
OF course, the part that we prize
as a food.
Authorities tell us that the avo-
cado is a valuable foor, for it con-
tains a large proportion of whole
some and easily digested fat
probably more fat than any other
fruit that we have.
AT the preset time avocados may
be had at practically every time
of the year. And of course the
best time to take advantage al
them is at a time when our OWL
native fruits are not in season.
When you buy an avocado selec
one that is firm and soomth OF
the outside. There are differen
sorts of the fruit. as they diffel
in shape and color according e
the variety. but good rule is L
buy the sort that seems freshest
Keep 1t Cool.
Keep the fruit in the ice box TO
a little while or in place wher'
it will become chilled withou
freezing. Then cut in half and re
move the seeds. Some person
serve half an avocado to each per
son, but a quarter or eighth i
large enough when ii is served n
salad. Sometimes it is nice t
cut the fruit into cubes and plac
four or FIVE of these cubes on
, bed of lettuce for each portion o
| salad. II you serve the fruit il
; large sections a good plan is {
make grooves along the surfac
with Il silver knife. This make
r 1 IL possible for whatever dressin
| you use to penetrate.
, A good French dressing answer
, the purpose. but as the fruit
( quite rich and oily. the dressin
E should have a larger proportion q
$ acid and less of oil than when
Y is to be served with tart or aci
. salad. The connoisseur neve
e puts mayonnoise dressing on tn
$ avocado.
. Some people like 10 add sal
A pepper and vinegar. while other
q prefer lime or lemon juice. Som
people like best lemon juice G
vinegar with a little sugar.
Elaborate Salads.
1t is quite possible TO max
elaborate and very good salad
with the avocado. Try both til
: simple ways of serving this fru
u as a salad and the more elaborat
3 ways and see which you like hes
One of the elaborate salads is
mix the cut-up pulp of three ave
c cados with the cut-up pulp ,
y three tomatoes and half shret
y ded green pepper. Press all 4
S gether in piece of cheesecloth
remove the superfluous liquid, an
rs MNMSHG Il