It’s coming up on avocado (aguacate) season in the Dominican Republic again. While you can pick up avocados pretty much throughout the year here the prices drop considerably as they start coming into season. The avocados in the picture below were purchased at one of our local fruit stands for 10 pesos each. If you live near one of the larger markets or near where growers personally drop them off at the fruit stands you can usually get them a little cheaper.
While avocado is used for many recipes, the most common way you see avocado served here is sliced up and served next to other items. I rarely see guacamole served here (at least in the Dominican restaurants I have visited),
We have found the Dominican avocado to be more flavorful then the avocados we ate in California which were usually of the Hass verity. During avocado season we usually eat avocado almost daily.
Usually you cut an avocado length-wise in a circle around the stone and gently pry the two halves apart. The stone will remain in one of the halves, which can be pulled out. While it is still in the skin you can then make slices from top to bottom to create wedges and then use a knife to remove the wedges from the skin. The slices can then be arranged decoratively on a plate.
When making guacamole (not really a Dominican Dish), you can add a little lemon or lime juice into the mix to keep it from turning brown. The Dominican avocado doesn’t seem to brown too quickly so if you are planning on eating it soon after you cut it up there is no need to do anything to keep it from browning.