Minggu kemarin pas ada kerjaan ke Pasuruan, di perjalanan terlihat beberapa pedagang mulai mendisplay Apokat. Oooo berarti dah mulai masuk musim apokat nih...
Aku kutip dari Wikipedia, yang bahasa Inggris aja,.. soalnya lebih lengkap daripada yg versi bhs Indonesia (hiks.. kenapa yaa...) :
The avocado (Persea americana), aguacate or palta (Spanish), butter pear or alligator pear, is a tree native to the Caribbean, Mexico,South America and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. The name "avocado" also refers to the fruit (technically a large berry that contains a large seed of the tree which may be egg-shaped or spherical.
Avocados are a commercially valuable fruit and are cultivated in tropical climates throughout the world (and some temperate ones, such as California), producing a green-skinned, pear-shaped fruit that ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.
Health benefits
High avocado intake has been shown to have an effect on blood serum cholesterol levels. Specifically, after a seven-day diet rich in avocados, hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (bad cholesterol) and triglyceride levels and 11% increase in HDL (good cholesterol) levels. Additionally a Japanese team synthesised the four chiral components and identified (2R, 4R)-16-heptadecene-1, 2, 4-triol as the natural antibacterial component.
Nutritional value
About 75% of an avocado's calories come from fat, most of which is monounsaturated fat. Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K.[22] They have a high fiber content among fruits - including 75% insoluble and 25% soluble fiber.
A fatty triol (fatty alcohol) with one double bond, avocadene (16-heptadecene-1,2,4-triol), is found in avocado.[24]
The avocado is very popular in vegetarian cuisine, making an excellent substitute for meats in sandwiches and salads because of its high fat content. The fruit is not sweet but fatty, distinctly yet subtly flavored, and of smooth, almost creamy texture. It is used as the base for the Mexican dip known as guacamole, as well as a filling for several kinds of sushi, including California rolls. Avocado is popular in chicken dishes and as a spread on toast, served with salt and pepper. In Brazil, Indonesia, Vietnam, and south India (especially the coastal Karnataka region), avocados are frequently used for milk-shakes and occasionally added to ice cream and other desserts. In Brazil, Vietnam, the Philippines, and Indonesia, a dessert drink is made with sugar, milk or water, and pureed avocado. Chocolate syrup is sometimes added. In Australia and New Zealand, it is commonly served in sandwiches, on toast, or often with chicken. In Ghana, it's often eaten alone in sliced bread as a sandwich.In Sri Lanka it is a popular dessert once well ripened, flesh is thoroughly mashed with sugar/sugar and milk or treacle (a syrup made from the nectar of a particular palm flower).
In Mexico and Central America avocados are served mixed with white rice, in soups, salads, or on the side of chicken and meat. In Peru avocados are consumed with tequeños as mayonnaise, served as a side dish with parrillas, used in salads and sandwiches, or as a whole dish when filled with tuna, shrimps, or chicken. In Chile it is used as a puree in chicken, hamburgers, and hot dogs; and in slices for celery or lettuce salads. The Chilean version of Caesar salad contains large slices of mature avocado. In Kenya, the avocado is often eaten as a fruit, and is eaten alone, or mixed with other fruits in a fruit salad, or as part of a vegetable salad. In Iran it is used as a rejuvenating facial cream.
A puree of the fruit was used to thicken and flavour the liquer Advocaat in its original recipe, made by the Dutch population of Suriname and Recife, with the name deriving from the same source.
So teman2 semua, dari Oom Wiki ini, ketahuan banget kan bahwa apokat bermanfaat untuk menurunkan kadar kolesterol total dalam darah. Dia menambah level kolesterol baik.
Dia juga asalnya dari Meksiko (no wonder Mexican food selalu pakai guacamole). Banyak digunakan di segala penjuru dunia dengan cara penyajian yang beragam.
Well.. balik lagi ke acara musim alpukat di sini.
Mengingat,.. menimbang... memahami segala manfaat alpukat serta fakta bahwa di rumah kalau si Alpukat ini tidak laku bila hanya berwujud sbg buah saja, so aku bikinlah pudding MOCCAVADO.
Asalnya resep dapat dari Fitri.. as usual.. thank Fit !! Dia jg dapet dari situs pudding week di milist tempo hari. Cocok... pas seperti yang kumau !!!
Karena aku masih punya stock putih telur.. so lapisan mocca aku ubah pake pudding busa.
Pudding Moccavado
resep asal : tabloid saji dan dari Fitri
Modified abis by Helena
Lapisan I
Bahan : alpukat 200 gr, haluskan
susu cair 600 ml
Agar2 1 bungkus
Gula 150 gr
mentega 1 sdm
Biskuit oreo, buang krimnya, hancurkan, secukupnya
Cara : kecuali alpukat dan oreo, campur semua bahan. Masak hingga mendidih sambil terus diaduk. Angkat dari api. Masukkan alpukat halus, aduk hingga rata, tuang ke dalam loyang. Setelah agak beku, susun biskuit oreo di atasnya.
Lapisan II
Bahan : susu cair 450 ml
agar2 1 bungkus
Gula 150 gr
Putih telur 150 ml
mentega 25 gr
kopi instan 1 sachet
Cara : kecuali putih telur, masak semua bahan jadi 1 hingga mendidih, angkat dari api. Kocok putih telur hingga kaku. Masukkan adonan pudding ke kocokan putih telur, kocok lagi hingga rata. Tuang ke atas lapisan pertama.
Masih inget pembahasan di milist kapan hari itu. Alpukat gak boleh kena api.. so puree nya masuk setelah adonan pudding matang yaaa.
So, this is it... MOCCAVADO pudding, yummy nan lezatttoooo...
