Green, creamy and good

The Good Life with Eli F.J. Tajanlangit

It is now the season for avocado and the fruit is almost everywhere, the price down to as low as P20 per kilo, and with so many varieties in the market.

It is one fruit that trumpets the goodness of green. Where green mangoes are tart and sour, and kiwi is soft and sour, the green flesh of the avocado is – surprise! – good in a creamy kind of way. I think it’s the only green fruit that is not tart or sour, or acidic.

I grew up firmly believing, as I was taught, that a piece of avocado is equivalent to six pieces of eggs in terms of nutrition. I don’t know where my old folks got such nutritional wisdom, but yes, nutritional materials now proclaim the fruit as one of, if not the, most nutritious of all