One of the earliest and most surprising culinary experiences I encountered upon arriving in California from Brazil 27 years ago unfolded at a Mission Street taqueria. As a basket of chips and a bowl of guacamole were presented before me, I found myself utterly perplexed. "What's THAT?" I inquired, my confusion palpable. The concoction resembled mashed avocado mixed with tomatoes and onions, accompanied by salty chips.

In my 'fresh off the boat' mindset such a combination was inconceivable. Avocado, to me, was a sweet fruit akin to papaya and bananas. While nowadays papaya and banana grace our dinner plates—think Thai papaya salad and fried plantains—at that time my culinary horizon was narrower, international fare less prevalent, and sweet flavors reserved for post-dinner delights.

Brazil stands as one of the globe's largest avocado producers, despite its initial domestication in the region encompassing Mexico, Belize, and Guatemala. Avocado quickly entrenched itself in the cuisines of these cultures. In Brazil, its introduction occurred in the 19th century, flourishing thanks to the nation's diverse climate conditions and the cultivation of various avocado varieties across different regions. 

Among the main varieties grown in Brazil are:

• Geada: Among the most significant varieties, typically in season from December to February.
• Fortuna: A popular variety well-suited to diverse regions, ensuring a year-round supply.
• Breda: Characterized by a drop-shaped form, green skin, and softer texture.
• Margarida: Exhibiting a round shape, thicker skin, and yellowish pulp, predominantly available from May to December.
• Ouro Verde ("Green Gold"): A winter variety, typically accessible between July and August.
• Quintal: A sizable, creamy avocado commonly found in Brazilian households.

In my family, we didn’t have a big culture of desserts. My mom was pretty firm about healthy and wholesome foods, and usually, we had fruit for dessert most days of the week. Except for the Fall months when our backyard’s avocado tree would be bursting with fruit, and we needed to find an outlet for all that deliciousness. I’m uncertain about what happens to different varieties in terms of yield, but our backyard tree, likely a Quintal avocado, would produce so many avocados that we had to give them away to neighbors and consume them in a few different ways to minimize waste.

Every family has its own avocado recipes, and they vary a little bit from state to state and the avocado varieties available. In our family, the ‘vitamina de abacate’ was a staple in the mornings year-round, and the ‘creme de abacate’ was the dessert that we would enjoy a lot during peak seasons. Both are extremely nutritious and delicious, and I have recently seen a modification of my childhood ‘creme de abacate’ recipe that removes the lime and adds cocoa powder to turn it into a ‘chocolate avocado mousse’. 

Here are some of the main Brazilian dishes with avocado:

Creme de Abacate (Avocado Cream): Keep reading for my favorite recipe for this! This rich and creamy dessert is made by blending ripe avocado with sweetened condensed milk and lime or lemon juice. It can be served chilled or frozen for an avocado ice cream-like treat.

Mousse de Abacate com Chocolate (Avocado Chocolate Mousse): This off-the-charts delicious dessert is made by blending ripe avocado with sweetened condensed milk and cocoa powder. It becomes light and foamy with a deep chocolate color and is served chilled in a stem glass.

Vitamina de Abacate (Avocado Smoothie): A refreshing smoothie made by blending avocado with milk (or a milk alternative), sugar, and sometimes vanilla extract. It has a thick, milkshake-like consistency.

‍Abacate com Leite (Avocado with Milk): One of the simplest preparations - ripe avocado chunks or halves drizzled with milk and sprinkled with sugar. A popular breakfast or snack item that can be enriched by adding corn flakes or granola for a crunchy contrast.

Salada de Abacate (Avocado Salad): While not a sweet dish, this savory salad combines diced avocado with tomatoes, onions, lime juice, and seasonings for a fresh side or topping for meats.

For the next time you find yourself with a couple or more ripe avocados, I am sharing here my mom’s recipe for a delicious ‘creme de abacate’:

Creme de Abacate da Dona Zefa (my mom’s recipe!)

Ingredients:

2 Chilled ripe medium avocados (any variety is fine)

1/2 cup of sweetened condensed milk, whole milk, or almond milk

1 Tbsp of Sugar (adjust to taste, 2 more Tbsp if you use milk/almond milk)

Juice of 1 lime (you can start with the juice of ½ lime and adjust to taste)

Lime zest for garnish

Directions:

1. Run the avocado through the food processor (or blender) adding milk, sugar, and half the lime juice till you get the desired consistency of a heavy cream.

2. Adjust taste and texture by adding either more milk, or sugar and lime juice.

3. Pour into individual dishes and garnish with lime zest. It should be thick like pudding.

Enjoy... and please send us photos or tag me on your social posts; I want to see it!

- Chef Vanessa