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Season Three, Episode Nine. Around the World

Avocado Adventures

Learn about avocados, their history, and their rise in popularity around the world.

description for amiyah: a pear shaped avocado with bumpy dark green skin like pebbled leather, narrowing toward a small stem, heavy and dense looking.
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The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

  1. Intro

    Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
    Poke: Doing great, sunny as ever over here. How are you, Amiyah?
    Amiyah: Feeling great and ready to learn something new.
    Amiyah: All right, let's spin the wheel and see what we have today.
    Poke: boom. Avocados!
    Amiyah: The wheel clicked to a stop on the avocado, the creamy green fruit that turned breakfast tables and taco nights into something special. The hosts dug into a buttery favorite with a big pit.
    Poke: Avocados. Honestly a solid spin. Let us dig in.

  2. History

    Poke: Give me the history. Where did avocados begin?
    Amiyah: Avocados were first grown in Mexico and Central America thousands of years ago. Ancient peoples treasured the rich, creamy fruit, and it became central to the cooking of the region.
    Poke: After explorers encountered the avocado, it spread to warm climates around the world. Growers developed hardier types, and the fruit grew into a beloved global favorite.

  3. Fun Facts

    Amiyah: Okay, hit me with the fun facts.
    Poke: The avocado is botanically a fruit, and even a kind of berry.
    Amiyah: I did not know that at all.
    Poke: Avocados are rich in healthy fats, which gives them a creamy texture.
    Amiyah: That tracks.
    Poke: An avocado ripens after it is picked, not on the tree.
    Amiyah: Wait, really?
    Poke: The large pit in the center is a single seed.
    Amiyah: Okay, that is so good to know.
    Poke: Avocados turn brown quickly once cut, but lemon juice slows it.

  4. Varieties

    Amiyah: Let us talk varieties. What is out there?
    Poke: Avocados range from small and pebbly to large and smooth.
    Amiyah: Go on.
    Poke: Hass avocados are creamy with bumpy, dark skin.
    Amiyah: Fuerte avocados are smooth skinned and mild.
    Poke: Wait, really?
    Amiyah: Reed avocados are large, round, and rich.
    Poke: Okay, that is so good to know.
    Amiyah: Bacon avocados are lighter and gently flavored.

  5. World Use

    Amiyah: Now let us take a trip. How is it used around the world?
    Poke: In Mexico, avocados are mashed into fresh guacamole.
    Amiyah: That tracks.
    Poke: In Brazil, avocado is blended sweet into smoothies.
    Amiyah: Wait, really?
    Poke: In the Philippines, avocado is sweetened with sugar and milk.
    Amiyah: Okay, that is so good to know.
    Poke: Across many kitchens, avocado is spread on toast and sliced into salads.

  6. Myth

    Amiyah: Time for the Myth of the Week. What do people get wrong?
    Poke: A lot of people think some people think the avocado pit keeps guacamole from turning brown.
    Amiyah: See, this is why I love this show.
    Poke: Here is the truth. The pit only protects the spot it covers. Pressing plastic wrap onto the surface and adding lemon or lime juice works far better to keep it green.

  7. Fan Question

    Poke: A listener wrote in. Let us hear it.
    Poke: How do I ripen an avocado faster?
    Amiyah: Ooh, good one.
    Amiyah: Place it in a paper bag at room temperature, and add an apple or banana to speed things along with their natural ripening gas.

  8. Host Opinions

    Amiyah: Let me give you my honest, unvarnished opinion.
    Amiyah: Here is my hot take. Plain avocado does nothing for me, it is too plain on its own. But turn it into guacamole with lime and onion and cilantro and I will eat the whole bowl. Guac is one of my all time favorites.
    Poke: I mean, you are not wrong, but you are also very dramatic about it.
    Amiyah: Amiyah loves a simple smashed avocado on toast with flaky salt.
    Poke: Poke prefers a big bowl of fresh, chunky guacamole.
    Poke: Okay okay, fair, I will allow it.

  9. Lightning Round

    Poke: Okay, quick facts, lightning round style.
    Poke: Avocados ripen after picking.
    Amiyah: They are rich in healthy fats.
    Poke: A gentle squeeze tells you when one is ready.
    Amiyah: Lemon or lime keeps the flesh green.

  10. Recap

    Poke: So what did we take away from this one?
    Amiyah: The hosts learned that the avocado is a creamy fruit from Mexico and Central America, rich in healthy fats, that ripens off the tree and shines from guacamole to sweet smoothies worldwide.

  11. Recipe

    Poke: And now my favorite part, the recipe.
    Amiyah: Today we are making Fresh Classic Guacamole with Lime, Cilantro, and Tomato. The full ingredients and steps are right below.
    Poke: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

description for amiyah: a stylized illustration of Fresh Classic Guacamole with Lime, Cilantro, and Tomato, plated on a gold rimmed dish with warm golden tones and a soft orange glow, set against a deep matte black velvet background.

Fresh Classic Guacamole with Lime, Cilantro, and Tomato

Ingredients

  • 3 ripe avocados
  • 1 Roma tomato, seeded and diced
  • Half a small onion, finely diced
  • 1 clove garlic, minced
  • 1 small jalapeno, seeded and minced, optional
  • 2 tbsp lime juice
  • Handful chopped fresh cilantro
  • Salt to taste

Preparation

  1. Halve the avocados, scoop the flesh into a bowl, and mash to your preferred texture.
  2. Stir in the onion, garlic, and jalapeno.
  3. Add the lime juice and salt and mix well.
  4. Gently fold in the diced tomato and cilantro so the tomato stays intact.
  5. Taste, adjust the salt and lime, and serve right away with chips.

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