In the latest and exceptional book about Ernest Hemingway, “Hemingway’s Boat”, by Paul Hendrickson, I took (rather large) notice of a minor mention because it had to do with my favorite fruit, the Avocado. Hemingway’s name for it was alligator pear and I love it even more now.
Hemingway picked his alligator pears fresh off the hillsides near his home in Cuba and often enjoyed it as a first course while fishing in the blue seas off Key West and Cuba on Pilar, his beloved boat.
My favorite ways to eat an Avocado include sliced in a sandwich, dressed with sea salt and olive oil, mixed into salads, and smashed for guacamole. I probably have been caught peeling and devouring it like an apple, too. The book – which deserves a separate post and is not about Avocados, but a deep, thoughtful, well researched book offering a different look at Hemingway through the incredible, obscure stories of a few men lucky enough to cross paths with him – describes how Hemingway ate his alligator pears. Simple & straightforward. (Of course.) But more delicious sounding than any method I’ve tried.
Cut in half.
Take out seed.
Pour a puddle of vinaigrette dressing inside the seed cavity.
Scoop out the flesh with a spoon or fork.
(Salt air, blue seas and a cold beer recommended, but not necessary.)