Avocados Stuffed with Tropical Fruit and Berries -

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Avocados Stuffed with Tropical Fruit and Berries

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By Leslie Revsin

Posted July 23rd, 2007

This article is reprinted with permission from Come for Dinner: Memorable Meals to Share with Friends, by Leslie Revsin, (2003, Wiley)

Come for Dinner: Memorable Meals to Share with Friends

Servings:	8
Author Notes:	On a frigid day when I was longing to knock back rum punches under a leafy canopy on a tropical beach, instead I tossed the usual vinaigrette suspects of mustard, vinegar, and olive oil (with a little honey) into a blender with raspberries and came up with a creamy vinaigrette for fruits destined for a short life in the cavity of an avocado. It was great to look at, tasted fresh and lush, and was perfect as a starter or for brunch.
Ingredients:	3/4 cup fresh raspberries 2 1/2 teaspoons Dijon mustard, preferably French 2 tablespoons balsamic vinegar 1 tablespoon honey 1/2 cup olive oil salt and freshly ground pepper 2 1/2 cups mixed berries, such as blueberries, sliced strawberries, and raspberries or blackberries 1 cup peeled diced tropical fruit, such as mango, papaya, cherimoya, pineapple, kiwi, or melon 4 ripe avocados, preferably Haas variety
Instructions:	Purée the 2/3 cup raspberries with the mustard, vinegar, honey, and olive oil in a blender until smooth, thick and creamy, about 1 minute. Push the dressing through a strainer to remove the seeds, season with salt and pepper, and set aside. Place the mixed berries and fruit in a large bowl. Gently fold in enough dressing to coat them lightly and transfer the remainder to a sauce boat. Cut the avocados in half, discard the pits, and slice a sliver off the bottom of each so they sit flat. Season lightly with salt and pepper and set them on plates or a platter. Spoon the fruit into the cavities, letting it overflow attractively. Serve with the remaining dressing on the side.