Organic food by Whytes' from Manitoba, Canada

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Avocado

Harvest 2016 | In stock | lb

Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world.[3] They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Avocado trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.

x $3.00 = $3.00

Nutritional value

  • Energy 20kcal
  • Carbohydrates 9g
  • Fat 8g
  • Protein 1g
Vitamins:
  • c
  • e
  • k
Minerals:
  • Cu
  • Mg
  • Zn

Special Recipe

Ingredients Warm Almond Cake with Grapes Directions

Warm Almond Cake with Grapes

1 1/2 tablespoons Cognac (optional)

1 cup Thompson Seedless Grapes, halved

3/4 cup whole blanched almonds (3 3/4 ounces)

1/2 cup sugar

1 stick (1/2 cup) unsalted butter, softened

3/4 teaspoon vanilla

2 large eggs

1/3 cup all-purpose flour

1/8 teaspoon salt

  1. Put oven rack in upper third of oven and preheat oven to 400°F.
  2. If using Cognac, toss grapes with it in a small bowl.
  3. Pulse half of almonds with 1 tablespoon sugar in a blender until finely ground. Transfer to a small bowl and repeat with remaining almonds and 1 more tablespoon sugar.
  4. Beat together butter and remaining 6 tablespoons sugar in a bowl with an electric mixer at high speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in ground almonds, flour, and salt until just combined.
  5. Divide batter among gratin dishes and press grapes lightly into a batter (discard Cognac). Bake in dishes on a baking sheet until cake is firm and pale golden with slightly darker edges, about 20 minutes.
  6. Transfer cakes to a rack and cool slightly in dishes before serving.

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