Avocados used to be in the same class as pomegranates, hard to find in small grocery stores and displayed with growers' signs for how to slice and use them. These days, though, avocados are everywhere: forming beds for scrambled eggs, lining bruschetta, mashed with garlic, lime and cilantro in the ever-popular guacamole. Some 79 million pounds of the bumpy, greenish-black Hass ovals were consumed on Super Bowl Sunday alone, up from 8 million pounds in 2000. So what is it about the thought of avocados as dessert that... More >>>