Now let’s go wild and whip up a fancy-dancy dessert from something no one else uses for that purpose. The lowly—but elegant—avocado is actually a fruit, so let’s treat it like one for this refreshing, healthy, and surprising dessert.
Ingredients
Servings: servings
Instructions
- Preheat a well-oiled BBQ grill to medium-high, 300-400 degrees F.
- Slice the avocados in half lengthwise and carefully remove the seed. Brush the exposed flesh with the honey-olive oil mixture, cover with plastic wrap and set aside in a cool place (do not refrigerate).
- Chop the mangoes and strawberries and mix them with the vinegar, orange juice, and lemon juice. Let it rest at least 20 minutes so the ingredients can blend. Stir occasionally.
- Spray your grill very heavily with PAM or another grilling spray.
- Grill the avocados skin side down directly on the grill for 2 to 3 minutes, until the skin begins to lightly char and take on grill marks. Re-spray the grill and brush the flesh side of the avocados again with the honey-oil mixture and place the halves flesh side down on the hot grill for another 2-3 minutes.
- With a spatula carefully remove the avocados from the grill and place them on a serving plate covered with a bed of lettuce, two halves per person. Fill the seed cavity with the mango-strawberry salsa, generously dribbling some on the top of each half. Serve with a spoon to scoop out the avocado flesh and salsa.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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