As a native of Southern California, all my life I’ve eaten California avocados. If I couldn’t get them I’d eat a similar (though not as good) variety from Chile. Well, I picked up a pair of enormous avocados that were from Florida. I’d never seen avocados the size of grapefruits before. They look fine when cut open, and seem to keep for a long time. But they’re a little watery. That is, they taste a little watery when eating a chunk, and actually a bit watery when mashed.
This morning I cut off a ring and mashed it up with some Tapatio and garlic powder and had it on top of my omelette. Not bad. But what can I do to cut down on the wateriness and bring out more of the creamy flavour?