Bermuda imports more than two million avocados a year, and people will do almost anything for a fresh one — climb a rickety ladder, send their kid up the tree, steal from their neighbours (which we don’t advocate) all for a taste of mushy greenish yellow goodness.There comes a point of saturation when everyone’s tree is exploding with fruit and people begin to take paper bags full to work, asking (no begging) their colleagues take one, please. The most obvious thing to make with avocados is guacamole dip. Here are a few alternative recipes you may not have thought of.Avocado SoupIngredients3 ripe avocados, seed removed and peeled1 cup cream2 cups chicken broth½ tsp salt, or more to taste2 tbsp fresh lime juice, or more depending on preference2 tsp chives, choppedMethod:Blend avocado, cream, chicken broth, salt and lime juice in food processor, until smooth. Add more salt and lime juice to taste. Chill before serving and garnish with a sprinkle of chopped chives.Avocado and bacon grilled cheeseIngedients4 slices of thick fresh bread6 slices of bacon, cooked until crispy2 avocados, smashed½ cup sharp cheeseMethod:In a small bowl, mash your avocados until smooth. Sprinkle with some salt and pepper, to taste. Cook your bacon. Butter all sides of your bread. Spread a generous amount of avocado on the inside of the bread then break bacon in half and put that in the sandwich. Then add a generous amount of shredded cheese. I always make my grilled cheese sandwiches in the toaster oven. Put down foil over your toaster grill to stop drippings from getting to the bottom. Put the toaster through one toast cycle so that the side facing down is golden, then flip and toast again. Use a wide spatula to avoid the whole thing falling apart. Monitor closely as you have greasy bacon in the sandwich over a heating implement. You can also do the same thing in a frying pan on the stove.Avocado Macaroni (that’s right, macaroni)Ingredients10 oz dry elbow whole wheat macaroni2 cloves garlic, minced2 avocados, peeled and pitted2 tbsp fresh lime juice⅓ cup chopped fresh cilantroSalt and pepper, to taste2 tbsp butter2 tbsp all-purpose flour1 cup milk2 cups shredded sharp cheddar.Salt and pepper, to tasteFresh avocado chunks, for garnish, if desiredMethod:Cook your macaroni in salted boiling water for ten minutes then drain and set aside. Make the avocado sauce by blending garlic, avocados, lime juice, cilantro, salt and pepper. Process until smooth and creamy. Set aside. For cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in cheddar and stir until cheese is melted and sauce is creamy.Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Use fresh avocado chunks as a garnish, if you prefer.Note: the lime juice will keep the avocado from browning, and the dish should be good for two days.