Not only are avocados native to Mexico, but they're brimming with buttery-rich flavour, nutrition and plenty of mystique. (Sun Media)

We proudly celebrated Canada Day July 1, and the U.S. followed suit with its Fourth of July jubilation.

Today, it's Mexico's turn to party -- Sept. 16 marks the official Mexican Independence Day when, in 1810, the country dramatically gained its autonomy from Spain.

Mexico's deep in merriment, while here in Canada official coast-to-coast events are taking place at various Mexican consulates.

In Vancouver, for instance, the day is being commemorated by a series of cultural events and you'll find similar suit taking place in our nation's capital.

In Toronto, they're celebrating by handing out 20,000 free avocados at Union Station!

Not only are avocados native to Mexico, but they're brimming with buttery-rich flavour, nutrition and plenty of mystique. For centuries, the Aztecs celebrated the avocado as a sex stimulant and fertility fruit.

Many mistake the avocado as a vegetable, but it's really a fruit, and it comes in many varieties, sizes and shapes. One of the most popular is the hass, which is at its very best when its pebbly-like skin is black.

Our biggest injustice to the amazing avocado is to enjoy it only in its role as the official dip for SuperBowl, or as sushi's sidekick.

But -- imagine avocado in a refreshing drink, or as delectable dessert?

How about the main feature in dinner, or an after-school snack.

Let's celebrate Mexican Independence Day by grabbing a couple of avocados and inviting them over for dinner.

And let's not limit their use to just one day of the year!

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CHOCOLATE AVOCADO CUPCAKE

Dry Ingredients:

2-2/3 cups (650 ml) cake and pastry flour

1/2 cup (125 ml) cocoa powder

1 Tbsp. (15 ml) baking powder

1 cup (250 ml) sugar

1/2 tsp. (2 ml)salt

Liquids:

1 medium avocado, pureed

3 large eggs

3/4 cup (175ml) melted unsalted butter

1 Tbsp. (15 ml) vanilla extract

3/4 cup (175 ml) skim milk

Place oven rack in middle position and preheat oven to 375F (190C). Line cupcake moulds with paper cups.

In a large mixing bowl, sift flour, cocoa powder, baking powder, sugar and salt. In separate bowl, combine avocado puree, eggs, butter, vanilla and milk until well blended.

Add liquids to dry ingredients and mix until moistened. Batter may look lumpy. Do not over-mix.

Scoop batter and fill cups almost to the top.

Bake for 20 to 25 minutes or until cake tester or toothpick comes out clean when placed into a cupcake's centre.

Allow baked cupcakes to rest in moulds for at least 15 minutes before serving.

Makes about 14 cupcakes.

Recipe by Chef Juan Salinas of Christine Cushing Live fame on behalf of Avocados from Mexico.

MEXICAN AVOCADO MARGARITA

1 fully ripened avocado, halved, pitted, peeled and chopped

2/3 cup (150 ml) sweet-and-sour margarita mix

1/2 cup (125 ml) tequila

1/2 cup (125 ml) orange-flavored liqueur (such as Triple Sec or Cointreau)

1/4 cup (50 ml) fresh lime juice

Place avocado, margarita mix, tequila, liqueur and lime juice in a blender. Cover and process until smooth. Add 3 cups of ice cubes. Process again until almost smooth; do not over blend. Serve in glasses rimmed with salt or chili-lime salt if desired; garnish with thin slices of avocado. Serves 6-8.

Recipe courtesy of missavacado.com.

BUYING TIP

When choosing an avocado to use immediately, look for one that is almost black and yields to gentle pressure.

- To speed the ripening process, place your avocado in a loosely closed brown paper bag at room temperature.

- Ripe avocados can be stored in the refrigerator for up to 4 days.

DID YOU KNOW

- Avocados from Mexico account for 50% of avocados consumed globally.

-They originate mainly from Michoacan Mexico, known as the avocado capital of the world.

- Mexico's most native and popular variety is the hass avocado.

-- The Avocado Producer and Exporting Packers Association of Michoacan

HEALTHY BITES

-Is the only time you eat avocados is in guacamole? Shame on you! Avocados are exceptionally rich in folate, potassium, vitamin E, and fibre. It's true they're also high in fat, but it's the heart-healthy monounsaturated kind, and half an avocado has just 153 calories.

- Bakers have been using them as a fat substitute in baking -- much like using applesauce -- in place of butter and oil.

NOTE

To remove flesh of avocado, use a sharp knife and cut into it straight down and around the hard pit inside. Twist into two halves--one half will contain pit. Carefully and quickly hit pit with the knife then with a twisting motion, loosen the pit and pull it out. To remove the avocado from the skin, ease a spoon between the flesh and the skin and scoop it out.

-- The Avocado Producer and Exporting Packers Association of Michoacan

rita.demontis@sunmedia.ca

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