Try a touch of salt.

I think some people genuinely like the taste, but I’m with you - they just taste kind of ‘meh’. Certainly not as nice as most other things.

They are extremely healthy, though - they’re considered a top-tier superfood.

Mash it on something with salt/lemon/maybe tomato

The quality can vary by the avocado. If it is slightly stringy, brown or metallic, the fruit is bad. Even a good avocado still has a mild flavor. I think that avocado is good with salt, cumin, tomato salsa, or garlic powder. In some recipes, people add cilantro or lime juice, too.

Avocados are good for sandwiches, but you can also make guacamole dip with them. The guacamole pairs with chips. I don’t think people eat avocados on their own very much.

At least in the Americas, you don’t buy avocado for sweetness. It’s basically a replacement for fat (with fats of it’s own). Think turkey bacon avocado, for example: turkey is a leaner meat, avocado supplements that, and bacon adds flavor and saltiness.

If you must get something sweet out of it, I’ve had good luck mixing it with a sprinkle of sugar, a splash of lime juice, and a little hot sauce if you want to be frisky.

Depends on the avocado and how it is prepared.

It’s OK to not like stuff that everyone else likes

Just so you know, you’re not alone. When avocados have been introduced to new markets (like the USA some time ago), people need to learn how to engage with it. People need to learn how to buy it, how to open it, how to include it in foods.

And, as you’ve heard, indeed it’s not meant to be sweet and instead it’s just like fat. And it’s very healthy fat.

I agree with what someone else said: I’d try making a simple guacamole recipe and eating the guacamole with nachos or tortillas or something like that!

Also, as someone else said, it’s totally fair if you don’t like guacamole. Some people don’t and it’s alright :)

As others have said it’s savory not sweet and guac is a great choice but I put mine in a wrap.

I cook up some chickpeas in barbeque sauce, spread some avocado on a big ol tortilla, throw in some coleslaw and the chickpeas, wrap it up and go to town.

Avocados aren’t sweet and contain a lot of fat, so yes, they kind of taste like a butter block with kind of a vegetable undertone. That’s why they are usually eaten seasoned and as a savory.

That said, if they aren’t traditional in your country, they don’t have that much going for them. I like guacamole, but I don’t think the it justifies the price when there are so many other things to eat.

Don’t think of them as fruits. It’s more like a very rich, creamy vegetable.

By itself it has a mild nutty flavour. When ripe enough to mash, you make guacamole (tonatoes, onion, salt, and freah lime juice) and it becomes amazing.

But on its own, not groundbreaking.

Avocados aren’t supposed to be sweet. I can’t do dairy, so sometimes I’ll use avocado to get that creaminess I’m looking for, but my favorite way to eat them is in guacamole with some tortilla chips.

We see a lot of BLTA’s at restaurants here in the US: a BLT with a couple slices of avocado on top. I’d give that a try as well. Also when checking for ripeness, I usually press the stem area with my thumb slightly. If it gives a little bit, it’s good to go. If it’s rock hard, skip it.

Avocados are definitely more on the savory side of the food spectrum. Culinarily, they’re almost always referred to as a vegetable because of this, despite being a fruit in botanical terms.

As others have said, salt is pretty much always involved in their preparation. Also, for me and most of the people I know, it’s more of an addition to a meal than an actual meal or snack in itself.

I often dice them and put them in rice bowls with cilantro, lime or lemon juice, and whatever other protein I’m using (usually chicken or a fresh fish). They’re also added to citrus heavy or savory Asian fusion dishes a lot, nowadays. Basically, avocado goes well with anything rich and savory or light and citrusy.

Aside from that, they are a popular condiment on sandwiches and wraps and add a hint of their flavor and a really nice texture.

People will also do them somewhat like oysters, though, just halved and with hot sauce and lime or lemon juice.

Regardless, I don’t think anyone I know eats them without preparation/straight.

I love this thread so much!

Just to be clear, I’m not laughing at you, OP. I sure wouldn’t know what to do with a pomegranate, and we only learn through asking questions and experimenting.

That being said, the idea of biting into an avocado and expecting it to taste like a banana or apple is funny as hell! Especially the comments where they aren’t quite sure if these people talking about putting it on a sandwich are fucking with them or not.

Golden!

Latino here, surprised how somebody would not like avocado while i eat some fried flautas with fresh cheese cream and avocado on top; With that said; My family rarely eats avocado alone, we add it to a soup to give it a fresh taste. put peppers cilantro and onions to make guacamole, add it to tuna salad.

Following others: definitely do not think of avocados as fruit, it’s closer to carrots (has some sweetness, but wouldn’t put it in a fruit salad).

Great easy combos I haven’t seen suggested yet: with bread and feta/salty cheese, with salt pepper and mayonnaise, with oil vinegar and mustard.

I haven’t ever had cooked avocado.

I guess I’m in the minority here, because I quite like avocados on their own. Getting a good one changes everything and getting it at perfect ripeness is important and impacts taste too. If it feels hard, it’s too early. It should have a little bit of give when you squeeze it lightly. If it has black or dark spots inside it’s starting to go. If it has air pockets inside and/or mold you lost your shot - you can still cut off those parts and eat the rest but it will not be at peak tastiness.

You may be allergic to the stuff, XOR you may be in kapha-metabolism, which is incompatible with it.

A little salt on a slice of avocado, can send a vata-metabolism person into heaven.

The book on the fundamental-metabolisms, & there mixed-together versions, is:

kobo.com/…/ayurvedic-healing-a-comprehensive-guid…

IF that book ( & Frawley & Kozak’s “Yoga For YOUR TYPE” ) identifies you as pure-kapha, you’re supposed to not-like-it, because it’s harmful for pure-kapha metabolism’s health.

_ /\ _

PS: for all the Scientism-fundamentalists, DO THE EXPERIMENT of discovering YOUR metabolism/dosha, & then preparing pairs of dishes, such that each pair has 1 dish with only-aggravating-of-your-metabolism & 1 dish with only-pacifying-of-your-metabolism, & LET THE EVIDENCE ITSELF SPEAK.

For people of pure-metabolisms/doshas, that should be sufficient evidence.

For people of mixed-metabolisms, it may not be possible to get a clear difference, & for all-3-mixed-together, there isn’t any possible way to convince them of any such thing.

This is 1 of many peer-reviewed actual-evidence-based-science articles that backs Ayurveda: www.nature.com/articles/nindia.2015.148

There are around 9 THOUSAND articles listed in PubMed also backing the evidence-based position: pubmed.ncbi.nlm.nih.gov/?term=ayurveda

Ideological “medicine” that “identifies as” evidence-based medicine can go eat rocks.

_ /\ _

I hope you didn’t just bite into an avocado.

No idea what country are you from but it might be that the avocados you get there are just not that good. I’m from Chile (South America) and here some eat avocados almost daily, my family sure does.

To be clear, the avocado should be soft when you squeeze it, but not too much as to be easily smashed, like an orange but maybe softer. If it’s firm like an apple, it’s not ripe yet. If it’s too soft, it may have gone wrong already and will have an acid taste and rancid smell.

Image for reference.

Another thing to look for is the little hole / part where the branch connects to the avocado (left part on the image). It sometimes falls off, so if it looks white, the avocado may have started to rot from there inwards; that whole should ideally look brownish, green it’s good too.

Just cut it in half, take the seed off (just use this tip, hit the seed with a sharped knife and twist it, otherwise you may have an avocado hand incident). Take it off the skin with a spoon and smash it with a fork, then imply add salt.

A lot of interesting opinions on avocados here! I had no idea that most people salt them, but I certainly don’t. Someone commented that they’re like carrots, but I don’t find them to be anything remotely like carrots. And some people said they’re not good on their own, but IMO they’re delicious on their own.

I slice them up and eat them with crackers instead of cheese, and with tortilla chips. I love them on top of bagels with cheese. I did them and mix them into salads for creamy fatty goodness, and sometimes I’ll just cut one in half and eat it with a spoon. If I’m eating curry then I’ll slice one up and put it on the side. I eat at least one avocado every day, but they’re cheap where I live in the US ($3-4 for 6 large ones).

Pro-tip: they do spoil quickly at room temperature, so once they reach peak ripeness you can put them in the fridge and they’ll be good for 5-6 days.

You can make a faux chocolate pudding with avocados…process some avocado, cocoa, milk or substitute, drop of vanilla, sweeten to taste, very adaptable…fools anyone and pleases everyone.

There are two major kinds of avocado. The internet lost its shit about palta, famous for its use in Mexican guacamole. It’s about the size of a pear, with bumpy skin. Best served as part of savory dish (seasoned with salt).

The other one is bigger, rounder, and has smooth, shiny skin. Known as aguacate or abacate. Best served as a sweet dish. A banana+abacate+milk smoothie with a bit of sugar is delicious. Also eaten with a sprinkle of sugar and a squeeze of lime.

Using the “wrong” kind of avocado is possible, but requires adaptation and even then the results are sub par.

It does taste like a block of earthy butter. It’s absolutely delicious on its own. Even more delicious if cut into thin slices; that somehow intensifies the flavour.

It sounds like you’re just not into that flavour. It’s not for everyone.

Seems like you’re missing the part of the internet with, like, recipes. How did you manage to get here, without looking up Avocado on or as food?

Yeah, it’s rich and fatty, which makes it more suitable than a carrot for a sandwich. But the flavour in its own isn’t hugely interesting to me, but with lime or chilli or something tangy the creamy texture works wonders.

Add mustard.

Avocado is like mushy peat - its fucking awful.

Even the tiniest bit in a taco or whatever ruins it for me - I find it that awful.

I don’t like guac.

It makes me wonder if there’s a cilantro thing with avocado, because dirt tastes better.

It’s good with salt some oil and some bread. You’re right. It is better with other things rather then raw. You can also make them into a great dip for corn chips

Weird Asian hack for ya, Avo + soy sauce on rice is weirdly very good. Wife does that sometimes, sometimes with other stuff like natto.