Seedless Avocados Are a Thing Now (So You Can Stop Slicing Up Your Hands)
Any victim of "avocado hand" will agree that this is a good development.
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Seedless Avocados hit UK Shelves
Meryl Streep, if you're reading, we've got good news for you: 'Avocado hand' may well be a thing of the past.
The Hollywood actor famously injured her hand in 2012 while cutting open an avocado, joining the ranks of people who have fallen afoul of this tropical fruit.
The tough outer skin combined with the large seed make the fruit quite difficult to slice, and each year thousands of people around the world show up in clinics and hospitals with deep cuts.
It's apparently such a problem in the UK that the British Association of Plastic, Reconstructive and Aesthetic Surgeons even called for safety labels to be put on the fruit.
But the era of this injury may well be behind us.
Marks & Spencer has begun selling a seedless avocado.
The variety, which is the result of an unpollinated blossom, is grown in Spain and is quite a lot smaller than the regular seeded varieties.
It averages about 2in-3in (5cm-8cm) in length and has a smooth, edible skin, so it can be sliced up or even eaten whole.
Marks & Spencer expect them to sell out pretty quickly, but if you are lucky enough to get ahold of some of them, the chain recommends deep frying them.
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These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!
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