its origin is associated with parts of South and Central America and Mexico.

An avocado-shaped water jar, dated circa 900 AD, was discovered in the pre-Incan city of Chanchan. In 1526, the first written account of the avocado was by a Spanish historian, Gonzalo Hernandez Oviedo.

In Bermuda, avocado trees grow happily in private gardens, producing at this time of year an overwhelming abundance of fruit -- so much so, in fact, that the imagination is strained thinking of new and interesting ways to use them.

To the rescue comes Ms. Joyce Carlisle, author of "The Avocado Lovers' Cookbook,'' with a host of recipes for everything from soups, dips and hors d'oeuvres to sweet breads and ice cream.

The book is available at the Bermuda Library.

AVOCADO, CUCUMBER AND TOMATO SOUP 1 avocado, mashed 2 cups chicken stock 1 cup sour cream or yogurt 1 tbsp. lemon juice salt to taste dash cayenne pepper 1 large tomato, seeded and diced 1 cucumber, peeled and diced into bite size pieces 2 tbsp. bacon bits BLEND avocado with stock, sour cream, lemon juice, salt and cayenne pepper.

Stir cucumbers and tomatoes into soup. Garnish with bacon bits. Chill. Yield: 4 servings.

There's lots of ways to eat avocados From Page 27 AVOCADO FONDUE Preparation time: 20 minutes 4 tbsp. butter 1 medium onion, chopped fine 1 cup flour 1 cup milk 1 cup half and half salt/freshly ground black pepper to taste 4 tbsp. lemon juice 1 avocado, mashed 1 cup parmesan cheese 1 tbsp. brandy lightly steamed vegetable sticks shrimp, cooked and cleaned French bread cut into cubes MELT butter in a saucepan over medium heat. Saute m onion until translucent.

Lower heat, stir in flour, cook 2 minutes. Add milk, half and half, seasonings, lemon juice, and cheese. Stir until heated through, do not boil.

Stir in brandy and avocado. Pour into fondue dish. Serve with vegetable sticks, shrimp and bread cubes for dipping. Yield: 4 to 6 servings.

MELON BALLS WITH AVOCADO AND GINGER DIP 1 cantaloupe melon, scooped into balls 1 honeydew melon, scooped into balls 2 avocados, scooped into balls lemon juice lettuce leaves GENTLY toss first three ingredients together. Arrange on lettuce leaves.

Sprinkle generously with lemon juice. Chill.

Ginger Dip 8 oz. cream cheese, softened 1 cup milk 2 tbsp. honey 3 tbsp. lemon juice 1 tsp. fresh grated ginger OR 1 tsp. dried, ground COMBINE cream cheese, milk, honey, lemon juice and ginger. Stir until smooth.

Spoon dressing over salad and serve. Yield: 4 servings.

GUACAMOLE 2 avocados, mashed 1 tbsp. lemon juice 1 med. tomato, finely chopped 1 med. onion, finely chopped 1 cup canned green chilis, finely chopped COMBINE avocado and lemon juice. Fold in tomatoes, onions and chilis. Chill.

Serve with tortilla chips, fresh vegetable sticks, or use as topping for eggs, enchiladas or baked potatoes. Yield: 2 cups.

SHRIMP AND AVOCADO MOUSSE WITH CAVIAR Caviar is the roe of fish. It should be translucent, firm and perfectly whole.

Never serve caviar in a metal dish as it will acquire a metallic taste.

Yield: 6 to 8 servings.

1 envelope unflavoured gelatin 1 cup cold water 1 tbsp. orange juice 1 tsp. cayenne pepper 2 large avocados, mashed 2 cup sour cream 1 cup mayonnaise 1 cup lemon juice 1 lb. cooked shrimp, chopped 2 tsp. minced scallion Lettuce leaves Lemon slices 1 lb. cooked shrimp, whole 3 tbsp. chopped scallion 1 2-oz. jar caviar PLACE cold water in a saucepan. Mix in gelatin. Heat slowly and stir until gelatin dissolves. Stir in orange juice and cayenne pepper. Chill until syrupy (about 30 minutes). Stir together avocado, sour cream, mayonnaise and lemon juice. Fold in shrimp and scallion. Pour into a 3 1 cup mold that has been oiled and chilled. Chill, uncovered, until firm (about 2 hours). Unmold onto a lettuce lined platter and garnish with lemon, shrimp, chopped scallion and caviar. Serve with crackers or French bread.

Clean, oil and chill molds before placing any food in them. Unmold by using a thin knife at several points on the edge to release the vacuum, then turn the mold onto the serving dish. If the food is not released, gently shake it back and forth with hands braced on the serving dish. If the food is still not released, place a warm towel over the bottom of the mold for a few seconds.

This will release the molded food although it may cause the gelatin to melt slightly.

AVOCADO TARRAGON BUTTER 1 avocado, mashed 2 tbsp. lemon juice 1 cup fresh tarragon leaves OR 3 tbsp. dried, crumbled 1 lb. sweet butter, softened MIX avocado, lemon juice and tarragon leaves. Add butter until well blended.

Shape into rectangular sticks and chill. Serve with vegetables, crackers or seafood. Yield: 1 1 cups.

AVOCADO-PERSIMMON SALAD WITH LIME CREAM DRESSING If soft persimmons are not available, place a hard persimmon in a plastic container with the stem up, pour a drop or two of any liquor (rum, brandy) on the crown. Close the container tight and allow fruit to soften 3 to 6 days.

4 avocados, sliced 2 large grapefruit, sectioned 4 unpeeled persimmons, quartered Lettuce leaves ARRANGE avocado, grapefruit and persimmon sections alternately on lettuce leaves. Chill. Yield: 6 servings.

From Page 30 Lime Cream Dressing (For avocado-persimmon salad) 2 cups sour cream or yogurt 2 tbsp. sugar 1 tsp. grated lime peel 6 tbsp. lime juice 1 cup chopped pecans MIX sour cream, sugar, lime peel and juice until well blended. Spoon dressing over fruit. Sprinkle with pecans and serve.

AVOCADO-CITRUS SALAD WITH DATE DRESSING 3 avocados, quartered 1 grapefruit, sectioned 1 orange, sectioned Lettuce leaves TOSS avocados, grapefruit and oranges. Spoon onto lettuce leaves. Chill.

Yield: 6 servings.

Nutmeg Dressing 1 cup sour cream or yogurt 1 tsp. grated orange peel 2 tbsp. orange juice salt to taste 1 tsp. ground nutmeg 1 cup chopped, pitted dates Nutmeg BLEND sour cream, orange peel, juice, salt and nutmeg. Fold in dates. Spoon dressing over salad. Sprinkle with nutmeg and serve.

HOT SWEET AND SOUR SALAD 2 medium avocados, diced 2 medium tomatoes, diced 1 tbsp. fresh cilantro leaves OR 1 tsp. of dried, crumbled 4 slices bacon 1 medium onion, thinly sliced 4 tbsp. vinegar 1 tbsp. sugar Dash of cayenne pepper TOSS avocados, tomatoes and cilantro gently. Set aside. Cook bacon until crisp. Drain on paper towels. Saute m onion in bacon drippings until tender.

Add vinegar, sugar and cayenne pepper. Bring to boil. Pour hot dressing over salad. Sprinkle with crumbled bacon and serve. Yield: 6 servings.

LEMON AND AVOCADO PASTA 1 cup lemon juice 1 cup salad oil 1 tsp. paprika salt to taste 1 clove garlic, crushed 1 cup mined parsley 1 lb. mushrooms, sliced 1 avocado, sliced BLEND lemon juice, oil, paprika, salt, garlic and parsley. Toss with mushrooms and avocado. Chill. Yield: 4 servings.

Fresh Pasta 1 1 cups flour 2 eggs, lightly beaten 2 tbsp. water 2 tbsp. cooking oil MIX egg, flour, water and oil with a fork. Fold mixture with hands until dough pulls free from hands. Add more flour if necessary. Knead 10 minutes. Cover and let stand 1 hour. Roll and stretch dough until thin and translucent. Let stand 10 minutes. Before dough becomes brittle, roll it into a scroll and slice on bias into 1 inch thick noodles. Drop noodles into rapidly boiling water for about 5 minutes. Do not overcook. Drain thoroughly. Toss with lemon mixture, mushroom and avocado mixture. Serve.

CHEESY TOMATO AND AVOCADO PIZZA Dough 1 cake of yeast 1 1 cups water 4 cups sifted flour 2 tbsp. salad oil Salt to taste SOFTEN yeast in water. Add flour, oil and salt. Mix thoroughly. Turn onto floured board and knead for 10 minutes. Let rise for 2 hours.

Sauce 1 28-oz. can Italian tomatoes, strained 1 cup tomato paste 2 tbsp. finely grated onion 1 tsp. sugar 1 1 tsp. fresh basil leaves, chopped, OR 1 tsp. of dried, crumbled COMBINE all ingredients in saucepan. Bring to a boil, lower heat and simmer for 15 to 20 minutes.

Topping 4 cups shredded mozzarella cheese 2 large tomatoes, sliced 2 large avocados, sliced 1 med. red onion, sliced Oregano 6 black olives, sliced PRE-HEAT oven to 500 degrees F. Punch dough down and spread over pizza pan or cookie sheet. Form a rim around outer edge. Place a thin layer of cheese on dough. Spread sauce over dough, top with remaining cheese, tomato slices, avocado slices and onion. Sprinkle with oregano and black olives. Bake for 15 minutes. Service piping hot.

AVOCADO SOUFFLE m When preparing a souffle m, pre-heat oven well in advance. Beat egg white in stainless steel or copper bowls -- glass bowls won't allow the egg to stick and climb the sides. Aluminum bowls may discolour the egg whites. Prepare the mold carefully with butter and dusting cheese (as the cheese melts, the souffle m expands up the side of the dish). Souffle m must always be kept away from drafts and served at once in the oven-proof, straight-sided dish in which it is cooked. Follow instructions carefully to ensure a perfect souffle m.

3 tbsp. butter 1 cup grated parmesan cheese 2 tbsp. flour 1 cup milk 1 cup grated Cheddar cheese 1 tsp. dry mustard OR 1 tsp. prepared 1 tsp. cayenne pepper salt and pepper to taste 4 eggs, separated 1 avocado, mashed PRE-HEAT oven to 350 degrees F.

With 1 tbsp. of butter, grease bottom and sides of 8-inch souffle m dish. Dust with dry cheese. Melt remaining butter in saucepan. Stir in flour. Cook over low heat, stirring constantly. Stir in milk, cheese, mustard, cayenne, salt and pepper. Remove from heat and add beaten egg yolks. Combine with avocado pulp and set aside. Beat egg whites until stiff, but not dry. Gently fold egg whites into avocado mixture. Pour into souffle m dish. Bake at 350 degrees F.

35 minutes. Serve at once. Yield: 4 servings.

CHICKEN BREASTS IN CREAMY AVOCADO SAUCE 4 chicken breast halves, skinned and boned Salt/freshly ground black pepper to taste Flour 1 cup butter 1 cup chopped onion 1 cup chopped celery 1 clove garlic 1 lb. mushrooms 2 tbsp. flour 1 tsp. white pepper 1 cup white wine 1 cup chicken stock 1 1 cups grated Cheddar cheese 1 avocado, mashed PRE-HEAT oven to 350 degrees F.

Pound chicken breasts until flat and tender. Dredge with salt, pepper and flour. Melt 1 cup of butter in large skillet. Saute m chicken breasts until evenly browned on both sides. Remove from skillet and set aside. Place remaining butter in skillet. Saute m onion, celery, garlic and mushrooms until tender. Slowly add flour, then stock. Cook until thick. Stir in wine, avocado and cheese. Heat through. Place chicken breasts in baking dish, pour sauce over. Bake at 350 degrees F. for 15 minutes. Serve hot. Yield: 4 servings.

AVOCADO TURKEY NEWBURG 1 tsp. chopped onion 2 tbsp. butter 3 cup half and half 2 egg yolks, beaten 1 cup butter, melted 1 cup dry sherry 1 1 cups diced, cooked turkey 2 avocados, diced 8 pieces toast COOK onion in 2 tbsp. butter over low heat for 5 minutes. Place in a double boiler. Beat half and half and egg yolks together. Stir in melted butter. Do not boil as sauce may curdle. Add sherry, turkey and avocado. Heat through.

Serve on toast. Yield: 4 servings.

RED SNAPPER FILLETS WITH CREAM OF AVOCADO SAUCE 4 red snapper fillets 1 cup white wine 2 tbsp. butter 2 tbsp. paprika MARINATE fillets in wine for 1 hours. Drain on paper towel. Butter both sides of fillets. Sprinkle with paprika. Grill fillets 4 to 5 minutes each side or until fish flakes easily. Spoon sauce over fillets. Serve with lemon wedges.

Yield: 4 servings.

Cream of Avocado Sauce 2 tbsp. butter 2 tbsp. onion, finely chopped 2 tbsp. flour 1 tsp. salt 1 cup water 1 cup sour cream 2 tsp. horseradish 1 avocado, diced SAUTE m onion in butter until tender. Stir in flour and salt. Slowing stir in water. Boil 1 minute. Remove from heat, stir in sour cream, horseradish and avocado. Heat gently.

GARDEN SANDWICH 1 cup raisins 1 cup grated carrots 2 tbsp. chopped scallions 1 cup shelled sunflower seeds 1 cup mayonnaise Dash of black pepper 8 slices fresh, soft pumpernickel bread 2 avocados, sliced COMBINE raisins, carrots, scallions, seeds, mayonnaise and pepper. Spread mixture onto 4 slices of bread, top with avocado and remaining bread. Serve.

Yield: 4 sandwiches.

AVOCADO ICE CREAM Preparation time: 45 minutes, plus 2 hours chilling time Pack churn with rock salt and ice (layer ice and rock salt 3 to 1) 3 cups milk, scalded 4 eggs, beaten 2 cups sugar dash of salt 1 tbsp. vanilla extract 3 cups whipping cream 8 avocados (7 cups), mashed 1 cup pistachio nuts PLACE cooled, scalded milk in double boiler. Mix eggs, sugar and salt. Add to milk. Cook, stirring constantly, until mixture coats spoon. Pour into bowl.

Add cream, vanilla and avocados. Pour into freezing container until 2 full.

Let stand 3 minutes before churning. Churn slowly, about 40 revolutions per minute, until a slight pull develops. Churn about 120 revolutions per minute for 5 to 6 minutes. Re-pack freezer with ice and salt. Add pistachio nuts.

Churn at 80 revolutions for a few minutes. Cover churn with burlap or newspapers. Let stand 2 hours. Serve. Yield: 1 1 quarts.

AVOCADO NUT BREAD 1 3 cups sifted flour 1 tsp. double acting baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 1 1 cups sugar 1 cups shortening 2 eggs 1 tsp. vanilla 1 cup mashed avocado 1 cup water 1 cup chopped pecans PRE-HEAT oven to 350 degrees F.

Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.

Beat together sugar, shortening, eggs and vanilla until light and fluffy. Stir in avocado. Combine flour mixture, sugar mixture and water alternately. Do not overbeat between additions. Fold in nuts. Pour into a greased loaf pan and bake 1 hour. Yield: 1 loaf.