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Avocados Quotes

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Avocados Quotes

“Hah! Avocados,’ he said, brightening. ‘How I love them. Cheer up, my little avocado,’ he said to me pinching my hand. ‘You know, these American girls are just like avocados. What do you think, am I right, Max? Who ever even heard of an avocado sixty years ago? Yes, that’s what we’re growing nowadays’. His avocado arrived and he looked at t lovingly. ‘The typical American girl,’ he said, addressing it. ‘ A hard center with the tender meat all wrapped up in a shiny casting.’ He began to eating it. ‘How I love them’ he murmured greedily. ‘So green - so eternally green.”

NovelNew YorkFranceParisAvocadosAvocadoDud AvocadoElaine DundyThe Dud Avocado
Author:Elaine Dundy
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“As he bit into the oily green flesh, Fairchild couldn't have known he was holding in his hands the future crop of the American Southwest. But he had a hunch. It was a black-skinned fruit, a variety of alligator pear, or as the Aztecs called it, "avocado," a derivative of their word for testicle. It grew in pairs, and had an oblong, bulbous shape. The fruit had the consistency of butter and was a little stringy. But unlike the other avocados he had tasted farther north, in Jamaica and Venezuela, this one had remarkable consistency. Every fruit on the tree was the same size and ripened at the same pace, rare qualities for anything that grew in the consistent warmth of the subtropics. In Santiago, where a boat had deposited Fairchild and Lathrop, the avocado had an even greater quality. Fairchild listened intently as someone explained that the fruit could withstand a mild frost as low as twenty-three degrees Fahrenheit. Such a climatic range suggested a perfect crop for America. From central Mexico, the worldwide home of the first avocados, centuries of settlers had carried the fruit south to Chile. David Fairchild mused about taking it the other way, back north. "A valuable find for California," he wrote. "This is a black-fruited, hardy variety." Lathrop tagged along on the daytime expedition when Fairchild tasted that avocado. He agreed that a fruit so hardy, so versatile, would perfectly answer farmers' pleas for novel but undemanding crops, ones that almost grew themselves, provided the right conditions. Fairchild didn't know the chemical properties of the avocado's fatty flesh, or that a hundred years in the future it would, like quinoa, find esteem, owing to its combination of fat and vitamins. But he could tell that such a curious fruit, unlike any other, must have an equally curious evolutionary history. No earthly mammal could digest a seed as big as the avocado's, and certainly not anything that roamed wild through South America.”

ValuableHardyAvocadosImported
Book:The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
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“The California I knew, old rancho California, is gone. It just doesn't exist, except maybe in little pockets. I lived on the edge of the Mojave Desert, an area that used to be farm country. There were all these fresh-produce stands with avocados and date palms. You could get a dozen artichokes for a buck or something. Totally wiped out now.”

LittlesCountryUsedGoneProduceAreasEdgesUsed To BeDesertCaliforniaPocketsFarmsDozenPalmsBucksAvocadosArtichokesMojave
Author:Sam Shepard
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“I normally don't love green juices, but Body & Eden makes theirs tasty by blending ingredients like avocado and banana with the usual suspects like kale and spinach. Delicious as they are, they're low calorie, and the drink names are catchy: I Have Balance, I Have Energy, and my favorite, I Have Calm.”

BodyNamesEnergyBalanceDrinkLowsGreenCalmMy FavoriteSuspectsIngredientsUsualDeliciousJuiceEdenBananasCaloriesCatchyTastyKaleSpinachAvocados
Author:Gayle King
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“I don't think I've ever bench-pressed anything in my life. Until about two years ago I swam a mile almost every day. Then I stopped and I lost a lot of weight because my appetite was less. I'm not skinny now - I'm spindly. I eat an extremely simple diet - mostly salmon, avocado, feta cheese, chicken, eggs, peanut butter, blueberries, and quinoa.”

ThinkingYearsTwoLostSimpleYears AgoWeightMilesDietsTwo YearsEggsChickensAppetiteCheeseSkinnyBenchesPeanutsSalmonPeanut ButterTwo Years AgoBlueberriesAvocadosQuinoaFeta Cheese
Author:Nick Antosca
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“I don't like to leave what I'm going to eat in other people's hands, so I'll pack my own lunch. I chop up a salad with lots of greens - everything from spinach, baby spinach, arugula, cucumber, avocado, radish, cauliflower, and green olives to parsley and cilantro, all chopped really fine - with a piece of wild salmon. I even bring my own tea in a Thermos.”

PeopleHandsMy OwnPiecesBabyFineGreenTeaLunchPacksSaladOlivesSalmonCucumbersSpinachAvocadosRadishesCauliflowerThermosParsleyArugula
Author:Miranda Kerr
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“If we got an educational program going, we could tell people, "Instead of butter, use avocado." That's something we eat, it has the good fat, and it has a good texture, and it tastes better. Just imagine if you substituted that. Or if we switched to olive oil, the extra virgin olive oil, we could still have our taquitos, but put a little oil on them and put them in the oven and bake them.”

PeopleIfsLittlesStillsUseImagineTasteProgramEducationalOilFatsExtrasVirginsTextureOlivesOvensOlive OilAvocadosEducational Programs
Author:Sandra Cisneros
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“He created the flavors! He created the colors. He created it all, and he did it all out of the overflow of his perfections. It’s not like he was thinking, ‘Oh, I’ve got some fajita flavoring over here. I know: let’s put it on the cow and the chicken.’ He created the avocado to have a certain flavor; he created the skirt steak, the fillet, and the tenderloin to have certain flavors. That was God’s doing. So every aspect of creation, from the largest galaxy to the tiniest burst of flavor in food or drink or seasoning, radiates the goodness of God.”

ThinkingKnowsCertainCreationColorDrinkGoodnessAspectPerfectionChickensCowsFlavorGalaxySkirtsSteakOverflowGoodness Of GodSeasoningAvocados
Author:Matt Chandler
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“This is my breakfast: Two poached eggs, turkey bacon, and a half avocado. The yolks in a poached egg are alkalizing. Avocados are a great source of fat and vitamin E; great for your skin. Its super light and not too heavy. Sometimes I like a little sweet as well, so I have a cup of plain yogurt with blueberries.”

WellsLittlesTwoSometimesLightHalfSweetSourceSkinsHeavyFatsCupsEggsBreakfastTurkeysVitaminsYogurtBlueberriesAvocadosPoached Eggs
Author:April Bowlby
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