Veggies on the counter

Avocado is one of those fruits I always keep handy. I used to use it strictly for making guacamole, but then I started incorporating it into salads and, more recently, smoothies and desserts. Fruit desserts and salads are something I’m particular fond of, and today’s recipe was born out of the need to use a great part of the huge bag of kiwi fruit my aunt gave us (she grew and picked it herself). Don’t be skeptical about the use of avocado in here: its primary function is to give creaminess, and you’ll barely feel its taste. On the other hand, if you’re planning on doing this, it’s key to use ripe kiwi fruit, otherwise it’ll taste bitter and  give you this weird feeling in the mouth (at least that’s what happens to me when I eat it underripe). Also, and I know this comes with a bit of a delay, but I wish you all a great 2012, full of exciting projects and recipes (I made this list where I wrote down recipes I want to have on my repertoire, and Socca is the first in line, so I guess this is a hint of what might come up next in here).

*Another reason to convince you to try out the avocado-kiwi fruit combo:  Jennifer and Jaclyn’s version of a similar pudding.

Avocado and Kiwifruit Pudding with Lime

(serves 4)

for the pudding:

2 avocados (I used one large and one medium sized), (320 g)

7 kiwis (310 g)

½ banana (50 g)

¼ cup (60 ml) agave nectar

zest of two limes

juice of one lime

garnish:

a few banana slices

2 to 3 kiwis, cut into cubes

fresh mint leaves

1. Put all the ingredients for the pudding in a food processor or blender and process until smooth.

2. Divide the pudding among four small bowls and add a few banana and kiwi fruit slices on top, as well as some mint leaves. Serve and enjoy!