The Hyped and Humble Avocado: An Analysis
Why we love them and why we don’t
Our favourite green little friend has been both adored and critcised by different generations, been the epicentre of controversies that no one really cares about (Markle versus Middleton), and has created an unprecedented level of anticipation in my household. “Are they ripe? Are they underripe?” Alas, they turn out to be rotten.
My point is, avocados have become a symbol of this century. A generational difference, an Instagram icon — I believe health food posts get flagged if they do not contain the trendy vegetable* — and perhaps even a conversation into how our actions affect the environment.
(*I gasp. I just googled — ’tis a fruit!)
Perhaps if I were more noble I would focus on the impacts of global warming etc. But as it happens, I am only talking about avocados because one featured in my dinner. I cut it myself, I even did the rather frightening stab one does at the stone to twist it out. I had already started my dinner.
So why did I go to all that trouble? Was the allure of the scaly, strangely pigmented skin to intense to resist? Did concerns of the ripeness flit through my mind?
No.
