Hot take: avocados aren’t even that good: Avocados are literally one of the blandest foods in the world. Why are we as a culture so obsessed? avocados avocadotoast hottake
Sometimes, food trends get out of hand. Take, for instance, the kale chip era, when we really tried to convince ourselves that nearly burnt leaves could satisfy our snack cravings. Or there’s the annual autumnal nightmare in which absolutely everything must be imbued with pumpkin spice.
To put it in simple terms, avocados taste good because they’re fatty. Despite living in the twenty-first century, our bodies still think we’re hunting and gathering, expending enormous amounts of energy just to pick berries or to kill the occasional bison. For our ancestors long ago, the amount of fat found in an avocado was a gold mine of nutrition, which undoubtedly made it unbelievably appealing and worth eating in its entirety on the spot.
I think it’s time we ask ourselves: Are avocados really that good? Or do we as a society just lack good taste? Because here’s the truth: Avocados have basically no flavor to them. I’ve heard them described as “creamy” and “buttery,” but those aren’t really descriptors of flavor as much as they are descriptors of texture. Sure, avocados do have a lovely texture to them, but on the flavor front, they’re about as bland a fruit as you can find.
All the diehard avocado lovers out there, I wish I could introduce you to a wider world of healthy fats. I wish I could make you sardine toast and share a bowl of beautiful, unpitted Kalamata olives with you. I wish we could get together and lovingly prepare a luxurious, creamy cashew sauce to pour over our pasta dishes.
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