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" Not so long ago, the avocado was just a synonym for guacamole. But these days, as more cooks have begun exploring the fruit&amp;#039;s hidden potential, they&amp;#039;re continually amazed by its versatility. One explanation for this phenomenon is that the &amp;quot;alligator pear,&amp;quot; as it is sometimes called, has a wonderful buttery consistency that works especially well in blendered recipes, and also supplies a nice, textural contrast for chewy or crunchy foods. The avocado&amp;#039;s subtle, nutlike taste \u2014 whether it&amp;#039;s a variety grown in Mexico, Central America, or the United States \u2014 makes it a natural complement to a wide range of flavor profiles, from sweet to tart, hot to savory, smoky to sharply tangy.  Here, you&amp;#039;ll discover delicious ways to celebrate one of summer&amp;#039;s other fruits with healthful, no-fuss recipes \u2014 including a cold avocado/cucumber soup, an avocado salad bursting with the citrusy zest of fresh grapefruit and briny shrimp, and an Asian-spiced avocado sushi. For picnic lovers, there&amp;#039;s an avocado and ham hero. And finally \u2014 because the best celebrations honor tradition \u2014 there&amp;#039;s also a recipe for the &amp;quot;Ultimate Guacamole.&amp;quot; OH, THE POSSIBILITIES! You could fill avocado halves with shrimp, crabmeat, chicken salad, even a dressed mix of fresh vegetables. You can substitute avocados for tomatoes as sandwich toppers for turkey, chicken, or roast pork, or blend avocados with sour cream, cream cheese, and garden-fresh herbs for a vegetable/cracker dip. For a tasty snack, mash some avocado with a smidge of olive oil, salt, and pepper, and spread on toasted baguette rounds.  THE PERFECTLY PREPPED AVOCADO  TO PIT Halve a washed avocado lengthwise using a chef&amp;#039;s knife to cut all the way into the flesh until it touches the pit. Twist halves to separate. Strike the pit with a sharp chef&amp;#039;s knife to &amp;quot;grab&amp;quot; it. Rotate to loosen and release the pit from the fruit.  TO PEEL If flesh is firm, peel skin with fingers; if not, scoop out whole with a large spoon and slice or chop. TO CUT When looks count (as they do in salads and garnishes), slice the fruit vertically, in its skin, then horizontally to create perfect cubes. Scoop out with a spoon. For perfect slices, peel away skin and cut with a thin knife. TO MASH For guacamole and other chunky-style avocado dips, use a fork to mash avocado cubes and to incorporate any remaining ingredients. TIP: Inhibit &amp;quot;brown-out&amp;quot; by spritzing with lemon juice, then refrigerate in an airtight container. NUTRITION COUNTS If you&amp;#039;re counting calories, you should know that a 10-ounce avocado has about 369 of them, as well as 37 grams of fat. However, the average avocado serving size \u2014 5 ounces \u2014 is half that. What&amp;#039;s more, roughly 84 percent of the total fat count is &amp;quot;good&amp;quot; (i.e., unsaturated) oil. And some more good news: Avocados are also low in sodium, have no cholesterol, and provide substantial amounts of potassium, calcium, iron, magnesium, vitamins A and C, and niacin.  SOUP IT UP! BLENDING The avocado&amp;#039;s mild taste and creamy texture is splendid when blended into summer soups. Puree avocado slices with freshly chopped zucchini, cucumber, or tomato along with water, cream, milk, or vegetable broth. Chill, garnish, and serve. FLAVORING Rev up soup with the spicy heat of cayenne, chili, or wasabi; an earthy note from cumin, coriander, or paprika; freshness from mint, basil, or cilantro. To counter the fruit&amp;#039;s natural oil, add a little acidic punch of lemon or lime juice, or vinegar. GARNISHING For an extra fillip of taste (and panache), top an avocado soup with a colorful sprinkle of watermelon-radish mint sprigs. Or stir in fresh lump crabmeat or strips of toasted tortillas with a dollop of sour cream. TIP: For cold soups, chill bowls by placing in the freezer to help keep soup cold to the last drop. "^^<http://www.w3.org/2001/XMLSchema#string>
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