Marvy is laying in the hammock on our back porch while I sit in the shade and look out at the jungle-like foliage which surrounds the back our house; a banana tree at the bottom of our hill, a mango tree next door and star fruit trees dotting the hillside. Extending over and into our back patio is a huge avocado tree. In the autumn, the long limbs of the tree are ladened with large choquette avocados weighing about three pounds each. Their rich buttery texture and flavor is very different from the well know Hass avocados we eat in the States. We eat them diced up on top of soups, in salads and tacos and spread on crackers.
One thing that can be said about where we live in Mexico is there is always an abundance of produce. The costs are lower than anywhere I have ever lived before and often times it is free (right off from the tree). You can even just walk down a path between neighborhoods and see someone’s garden of fresh nopal cactus. A favorite in Mexican cuisine, it is easy to prepare and full of anti-oxidants. It can be stewed with diced tomatoes and onions, cured with salt, candied, or even just grilled. Just be sure to remove the needles first!