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Always Easy-- Avocados
June 16, 2006

Media Contact: Stephanie Williams, Sr. Publicist
Toll-free: 866-569-6925

Do you know…

Avocados were once a luxury food reserved for the tables of royalty, but now California avocados are enjoyed around the world by people from all walks of life.

Brazilians add avocados to ice cream.

Filipinos puree avocados with sugar and milk for a dessert drink. <

About 43% of all U.S. households buy avocados. In one year, a single California avocado tree can absorb as much carbon as is produced by a car driven 26,000 miles.

For more facts on avocados, please visit

Filled with fabulous food footnotes and great tips for busy households, Always Enough Thyme gives dozens of recipes using great summer produce in refreshing ways to feed a crowd. An entire chapter of the book is devoted to summer barbecues, with standouts such as Red and Yellow Pepper Salad (p. 134), Sweet Summer Pie (p. 139), and of course, the refreshing and simple Mango Margaritas (p.152).

It’s avocado season, and lovers of this unique fruit (that’s right – it’s not a vegetable) feast on gallons of guacamole, and throw the cut fruit into salads all summer. Two unique recipes from Always Enough Thyme—For Great Friends, Fabulous Food and Spirited Fun (ISBN:0-9709147-0-9, $21.95;,, are excellent additions to the avocado-lover’s recipe rotation. In addition to the two recipes featured here, there are several other salad and guacamole recipes included in the book.

Watermelon and Avocado Salad combines two of summer’s most refreshing flavors in a cool dish that keeps cooks out of the kitchen. It’s also a great way to use extra watermelon. This salad is a great accompaniment to grilled fish or chicken, and an excellent snack!

For 6 servings:

1 small red onion, peeled and sliced thin – marinate for a couple of hours with 2 tablespoons of red wine vinegar covered in a small bowl.

Cut 2 avocados in half, remove pits and skin. Cut into 1-inch chunks and toss with the juice of 1 lime. Remove the seeds from about 6 pounds of watermelon (about a quarter of a large watermelon) and cut into chunks.

Toss avocado and watermelon with the juice of 1 orange, 2 teaspoons extra virgin olive oil, and 1 loosely packed cup cilantro sprigs (or parsley, or mint according to taste).

Drain vinegar from marinated onions and add to the salad. Season with a little salt and pepper to taste and garnish with reserved cilantro.

Avocado Delights are a multicultural crowd-pleaser, perfect for munching poolside or as a starter. Kids can help by folding the wontons and stirring the mixture.


¾ lb. spicy ground pork sausage
4 large ripe avocados, peeled and mashed
3 T. lime juice
1 T. chopped fresh cilantro
2 T. mayonnaise
1 cup shredded cheddar or Monterrey jack cheese
60 small wonton wrappers
Vegetable oil

Brown sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain and cool. Stir together avocado, lime juice, cilantro and mayonnaise; then add and stir sausage and cheese. Spoon 1 Tbsp. of the mixture into the center of each wonton wrapper. Moisten edges with water. Fold corners of wrapper to center, enclosing filling and pinching wrapper edges to seal. Place on wax paper coated with cooking spray; cover with additional wax paper. Pour 3 inches of oil into a large Dutch oven; heat to 350°. Fry wontons a few at a time, 1½ minutes on each side or until golden, drain and serve.

Recipes from Always Enough Time, A Celebration of Food and Friendship by the Fabulous Five, Inc. For a review copy or more information, contact Stephanie Williams: 866-569-6925 or

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