Guest Column — Gourmet Gwen; Sweet, Sweet Avocado

By Gwen Edwards

For me there’s nothing better than a ripe avocado, a spoon and a sprinkle of sea salt. But there does come that time of year when you have a bowl full of ripe avocados on the table and a bucket full of unripe ones awaiting the table. Not a bad problem to have, but one can only eat so much guacamole. Thankfully, avocados are super versatile. They can be enjoyed as a savory component or a sweet treat.

Try adding avocado chunks to a simple pasta dish of olive oil, lemon, tomatoes, and parmesan. Enjoy it smashed and spread on toast for your morning meal. Avocado is the perfect pal to bean or grain based salads. Or add it to your favorite poke recipe.

One if my favorite way to mix things up is to make dessert using avocados. Every Thanksgiving our family gathers around an avocado pie (recipe below), it’s hard to imagine anything tasting bad when it calls for a can of sweetened condensed milk. You can also make wonderfully healthy desserts using the creamy fruit like pudding and ice cream (recipe below).

Here’s to hoping you manage to get through this avocado season without getting burnt out on guacamole. The avocado can be so much more.

Avocado Pie

1 pre-baked 9? pie shell (I have a special oil based recipe I use, but use whatever you like. I recommend avoiding a sweet/rich crust due to the richness of the filling)

1 large avocado – you want about 2 cups of avocado meat

1 can sweeted condensed milk

juice and zest of 1 lemon or 2 limes (more if you like it tart)

Mix avocado, milk, and juice in a bowl until creamy. I use my immersion blender to get it smooth, but chunks are ok if you mash it with a fork. Pour into pie shell and allow to set in the fridge for at least an hour. Serve with whipped cream. Always a crowd pleaser. Enjoy!

Avocado Ice Cream

serves 3-4

2 very ripe avocados

1/4 cup sugar or agave syrup

2 TBL lemon juice

Chocolate sauce:

1 part cocoa powder

1 part agave syrup

Cut avocados into chunks and toss with lemon juice. Place in a freezer safe container, taking care to spread the chunks out some so they don’t freeze in one large block.

Once avocado is frozen, place in a blender or food processor with sugar or agave and blend until smooth. Taste and adjust sweetness or add more lemon juice if desired.

To make chocolate sauce, mix cocoa and agave together in a small bowl.

Serve immediately topped with chocolate sauce. Enjoy!

Save the date: Avocado Festival at the Sheraton Kona is April 5!

Gwen Edwards is a food blogger and special education teacher in Kona. She has a passion for sharing recipes using as many locally sourced ingredients as possible as well as entering recipe contests. Find her at


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