Heating Avocado
I was curious and looked for recipes containing avocados. I noticed there are hardly any recipes that contain heated or even cooked avocados, except for a few where avocado is put on a warm dish.
Does this have a specific reason? Does it get inedible when heated up?
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There's a great selection of avocado recipies here:
www.theguardian.com/lifeandstyle/2014/apr/26/avocado-recipes-10-best
The first one is all about baked avocado. It does go really mushy when you cook it - but I really like that.
They're still edible after cooking, but they take on a texture people don't usually like too much. It's kinda similar to them being overripe, minus the browning, very soft and maybe even a little slimy. The flavor changes a bit too, but I'm not sure how to describe it. It may be subjective (I'm just completely used to eating them fresh) but it seems like they're definitely worse cooked. In any case, they don't need to be cooked, so why bother?
Note that you can heat them a bit without those effects, though, for example the brief cooking of quesadillas will leave them pretty much fresh.
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