Avocado Quartered

Avocado Quartered | East Wenatchee, WA | 2015

Decades ago in the Florida Everglades, we had expected to see crocodiles — they were resting under a boardwalk that zig-zagged through the swamp — but slicing open the best avocado in the world was a complete surprise. We’d worked up an appetite as croc hunters, so we pulled over our traveling van at a ramshackle roadside fruit stand. Our tastebuds were tempted by juicy oranges, ripe mangoes and red grapes. But then we saw the pyramid of giant avocados and couldn’t resist. Sliced in half with pit removed, the ‘cado was the perfect receptacle for a dollop of mayonnaise and a squeeze of lemon juice. First spoonful: Melt-in-your-mouth heaven. We leaned against the van, gazed upon hundreds of square miles of marsh, discussed deadly reptiles, and slurped down spoonfuls of green ambrosia. Reptiles + avocados — guess that’s why they’re called “alligator pears.”