Thanks to perfect weather conditions, local trees are now laden with this annual favourite.

Rich in vitamins A, C and B6 as well as minerals, the avocado contains no sugar or cholesterol and very little sodium. Behind the smooth, buttery texture is plenty of fibre, and it is also easy to digest. But calorie-counters beware: avocados are high in fat (half an average avocado, or about 3 oz., contains 14 grams of fat and 150 calories).

Thanks to Joyce Carlisle's `The Avocado Lover's Cookbook', now available at the Bermuda Library, you will discover many new ways to enjoy this green goddess. Here is a sampling: *** CHILLED AVOCADO YOGURT SOUP Preparation time: 10 minutes, plus 20 minutes chill time. Yield: 4 servings 1 large avocado, mashed 1 cup yogurt 2 cups chicken stock salt to taste 1 tsp. white pepper dash of cayenne pepper dash of garlic powder 1 tsp. chopped chives 4 slices of bacon, cooked and crumbled BLEND avocado, yogurt and stock until smooth. Add salt, pepper, cayenne and garlic powder, blend again. Sprinkle with chopped chives and bacon. Chill.

*** AVOCADO SOUP WITH GARLIC Preparation time: 10 minutes, plus 20 minutes chill time. Yield: 4 servings 3 avocados, mashed 2 large cloves garlic, crushed 11 cups chicken stock 2 tsp. lime juice salt to taste 11 cups half and half limes slices sour cream or yogurt BLEND avocados with garlic, stock, lime juice and salt. Add half and half.

Blend. Pour into serving dish and garnish with slices of lime and sour cream.

Chill.

*** AVOCADO FONDUE Preparation time: 20 minutes. Yield: 4 to 6 servings 4 tbsp. butter 1 med. 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 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 server. Serve with vegetable sticks, shrimp and bread cubes for dipping.

*** STUFFED CELERY STICKS WITH PEANUTS Preparation time: 10 minutes. Yield: 16 sticks 1 avocado, mashed 1 cup grated carrots 1 cup raisins 1 tsp. lemon juice 8 celery ribs, halved crosswise 1 cup chopped peanuts MIX avocado, carrots, raisins and lemon juice. Spoon into celery stick centres. Sprinkle with peanuts and serve.

*** AVOCADO TEMPURA WITH SWEET AND SOUR APRICOT SAUCE Preparation time: 20 minutes. Yield: 4 servings 2 avocados, sliced Batter: 1 egg, separated 6 tbsp. flat beer 1 cup flour 1 tsp. dried, ground mustard seed OR 1 1 tsp. mustard 1 tsp. black pepper COMBINE beaten egg yolk with beer, flour, mustard and pepper. Stir until well blended. Just before cooking, beat egg white until stiff (not dry). Fold into batter. Heat 1 inch cooking oil in large skillet on medium high heat until fragrant. Dip avocado slices into batter and dry, turning to brown evenly (2 or 3 minutes each side). Remove from skillet and drain briefly on paper towels. Serve.

Sweet and Sour Apricot Sauce 1 cup apricot preserves 2 tbsp. cider vinegar MIX well. Chill until served.

*** SHRIMP AND AVOCADO MOUSSE WITH CAVIAR Preparation time: 25 minutes, plus 2 1 hours chill time. Yield: 6 to 8 servings 1 envelope unflavored gelatin 1 cup cold water 1 tbsp. orange juice 1 tsp. pepper 2 large avocados, mashed 2 tsp. minced scallion 2 cup sour cream 1 cup mayonnaise 1 cup lemon juice 1 lb. cooked shrimp, whole 3 tbsp. chopped scallion lemon slices lettuce 1 (2 oz.) jar of 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 31 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.

*** LEMON BUTTER Preparation time: 5 minutes, chill time 1 hour. Yield: 11 cups 1 avocado, mashed 2 tbsp. lemon juice 1 lb. sweet butter, softened BLEND avocado with lemon juice. Add butter until well blended. Shape into rectangular sticks and chill. Serve with toast, vegetables, crackers or seafood.

Make individual butter pats by forming butter into rectangular sticks, chill, then slice with and egg slicer. Make butter balls by scooping chilled butter with a melon baller.

*** TARRAGON BUTTER Preparation time: 5 minutes, chill time 1 hour. Yield: 11 cups 1 avocado, mashed 2 tbsp. lemon juice 1 cup fresh tarragon leaves OR 3 tbsp. dried, crumbled 1 1b. 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.

*** CANTALOUPE AND AVOCADO WITH GINGER HONEY DRESSING Preparation time: 15 minutes. Yield: 6 servings 2 avocados, scooped into balls 1 med. size cantaloupe, scooped into balls 6 large lettuce leaves GENTLY toss melon and avocado together. Spoon mixture onto lettuce leaves.

Chill.

Ginger Honey Dressing 8 oz. cream cheese, softened 1 cup milk 2 tbsp. honey 3 tbsp. lemon juice 2 tsp. grated fresh ginger (1 tsp. dried, ground or 3 tbsp. ginger syrup) WHIP all ingredients together until smooth. Spoon dressing over salad and serve.

*** STUFFED TOMATOES Preparation time: 10 minutes. Yield: 4 servings 4 medium tomatoes 1 avocado, mashed 1 tbsp. lemon juice 2 tbsp. minced scallion with tops 1 clove garlic, crushed 1 tbsp. mayonnaise or yogurt lettuce leaves CUT out the top and centres of tomatoes. Retain pulp. Turn upside down to drain. Combine pulp, avocado, lemon juice, scallions, garlic and mayonnaise, mix well. Fill tomato centres. Place on lettuce leaves and serve.

*** LEMON HERB SALAD DRESSING Preparation time: 5 minutes. Yield: 2 cups 1 avocado, mashed 1 cup red wine vinegar 1 cup salad oil 2 cloves garlic, crushed OR 1 tsp. powdered 1 tsp. freshly ground black pepper 2 tsp. fresh basil leaves, chopped fine, OR 1 tsp. dried, crumbled 1 tsp. fresh marjoram leaves, chopped fine OR 1 tsp. dried, crumbled 1 tsp.

fresh parsley, chopped fine OR 1 tsp. dried, crumbled BLEND avocado, vinegar, oil, garlic and pepper. Stir in herbs and chill. Serve on vegetables or green salads.

*** APPLE SALAD ON THE HALF SHELL Preparation time: 15 minutes, refrigerate up to 4 hours. Yield: 4 servings 1 cup yogurt or sour cream 1 tbsp. honey 2 apples, cored and diced (unpeeled) 1 cup raisins 1 cup slivered almonds 1 cup diced celery 2 avocados 4 lettuce leaves lemon juice MIX together yogurt and honey. Toss with apples, raisins, almonds and celery.

Chill. Just before serving, halve and peel avocados. Place avocado halves on lettuce lined serving dish. Sprinkle with lemon juice. Spoon apple mixture into avocado halves. Serve.

*** CREAM CHEESE AND AVOCADO OMELETTE Preparation time: 15 minutes. Yield: 2 servings 4 eggs 1 cup milk salt to taste dash white pepper 1 tsp. paprika 11 tbsp. butter 1 avocado, sliced 2 oz. cream cheese, softened chopped chives BEAT eggs, milk, salt, pepper and paprika together. Melt butter in a large skillet over medium heat. Tilt pan to coat all sides evenly. Pour egg mixture into pan, tilt to permit uncooked egg to run to sides and bottom. Stick egg with a fork to let heat through. Lower heat and cook 2 to 3 minutes or until egg is slightly firm through. Spoon or drop cream cheese across the centre of eggs. Top with avocado slices and roll the edges of egg over filling. Remove from heat and cover for 2 to 3 minutes or until cheese is melted. Sprinkle with chopped chives. Serve hot.

*** LEMON AND AVOCADO PASTA Preparation time: 25 minutes, plus 1 hour standing time. Yield: 4 servings 1 cup lemon juice 1 cup salad oil 1 tsp. paprika salt to taste 1 clove garlic, crushed 1 cup minced parsley 1 lb. mushrooms, sliced 1 avocado, sliced BLEND lemon juice, oil, paprika, salt, garlic and parsley. Toss with mushrooms and avocado. Chill.

Fresh Pasta 11 cups flour 2 eggs, lightly beaten 2 tbsp. water 2 tsp. cooking oil MIX eggs, 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 14 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. AVOCADO SOUFFLE When preparing a souffle, pre-heat oven well in advance. Beat egg white in stainless steel or copper bowl. Prepare mold carefully with butter and dusting of cheese (as the cheese melts, souffle expands up the sides of the dish). Keep souffle away from drafts and serve at once in the oven-proof, straight-sided dish in which it is cooked. Follow the instructions carefully to ensure a perfect souffle.

Preheat oven: 350 degrees F. Preparation time: 20 minutes, plus 35 minutes bake time. Yield: 4 servings 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 WITH 1 tbsp. of butter, grease bottom and sides of 8 inch souffle dish. Dust with dry cheese. Melt remaining butter in sauce pan. 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 dish. Bake at 350 degrees F.

for 35 minutes. Serve at once.

*** AVOCADO TACOS Preparation time: 15 minutes. Yield: 12 tacos 3 avocados, mashed 1 tsp. cayenne pepper 2 tbsp. sour cream salt to taste 10 black olives, chopped 1 tbsp. cilantro, stemmed 12 corn tortillas cooking oil 11 cups shredded lettuce 11 cups grated Cheddar cheese BLEND avocado, cayenne, sour cream and salt until smooth. Stir in chopped olives and cilantro. Cook tortillas on both sides on a hot, lightly oiled griddle. Spoon avocado mixture onto tortillas and fold over. Top with lettuce and cheese. Serve.

*** HONEY ORANGE GLAZED CHICKEN Preheat oven: 375 degrees F. Preparation time: 20 minutes, plus 45 minutes bake time. Yield: 4 servings 1 3 lb.-chicken, cut in half salt, pepper to taste flour 3 tbsp. butter 1 large onion, chopped 1 cup orange juice 1 cup chicken stock 3 tbsp. orange marmalade 1 tsp. paprika salt and pepper to taste 1 orange, sliced 3 avocados, sliced juice of 1 lemon DREDGE chicken in salt, pepper and flour. Melt butter in large skillet. Brown chicken halves on all sides. Remove chicken from skillet and set aside. Saute onion in remaining butter. Combine orange juice, chicken stock and marmalade.

Pour 1 mixture into skillet. Set aside. Place chicken in baking dish, sprinkle with paprika, salt and pepper. Spoon remaining orange mixture over chicken.

Bake at 375 degrees F., uncovered, for 10 minutes. Place orange slices on chicken, cover and bake 35 minutes long (or until chicken pulls apart easily).

Baste chicken frequently with the juice from the baking dish. Place avocado slices on serving dish. Sprinkle with lemon juice. Place baked chicken halves on avocado slices. Pour remaining sauce over and serve.

*** CREAMED SEAFOOD AND AVOCADO Preparation time: 20 minutes. Yield: 4 servings 2 tbsp. butter 11 tbsp. flour 1 cup milk 1 cup fish stock celery salt dash nutmeg 1 tsp. lemon juice 1 tsp. Worcestershire sauce 1 tsp. onion juice 1 tsp. Worcestershire sauce 1 tsp. onion juice 2 tsp. fresh parsley, chopped OR 1 tsp. dried, crumbled 2 tsp. chopped chives 2 cups cooked, diced seafood 2 tsp. dry sherry 2 avocados, sliced fresh parsley orange slices MELT butter over low heat. Stir in flour with a wire whisk, stirring continuously 3 to 4 minutes. Slowly add milk, then fish stock. Stir in celery salt, nutmeg, lemon juice, Worcestershire sauce, onion, parsley and chives.

Simmer until sauce thickens. Fold in seafood and heat through. Stir in sherry and pour over avocado slices. Garnish with parsley and orange slices.

*** STEAK TOSTADAS WITH AVOCADO SALSA Preparation time: 35 minutes, plus 2 hours marinating time. Yield: 4 servings 1 cup water 3 tbsp. Dijon style mustard OR 1 tbsp. dried, ground mustard 2 tbsp. cooking oil 1 tbsp. soy sauce 2 lbs. round stead 8 corn tortillas, cooked crisp 2 cups sour cream To make marinade: Combine water, mustard, oil and soy sauce. Score meat on both sides and marinate for 2 hours, turning frequently. Drain meat, reserving marinade. Grill or broil meat to taste. Baste while cooking. Carve meat into strips and place on tortillas. Spoon remaining marinade over. Top with avocado Salsa and sour cream.

*** AVOCADO SALSA 1 avocado, diced 1 tomato, diced 1 4 oz. can green chiles 1 tbsp. sliced scallion 1 tbsp. cilantro, stemmed 1 tsp. cumin seed salt to taste TOSS together all ingredients. Chill.

*** AVOCADO ICE CREAM Preparation time: 45 minutes, plus 2 hours chilling time. Yield: 11 quarts 3 cups milk, scalded 4 eggs, beaten 2 cups sugar dash of salt 1 tbsp. vanilla extract 3 cups whipping cream 8 avocados (about 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.

Pack churn with rock salt and ice. (Layer ice and rock salt 3 to 1). Pour into freezing container until 2 full. Let stand 3 minutes before churning. Churn slowly, about 40 revolutions per minutes, until a slight pull develops. Churn about 120 revolutions per minute for 5 to 6 minutes. Repack 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.

*** AVOCADO LIME CREAM PIE Preparation time: 10 minutes, plus 1 hours chilling time. Yield: 2 pies 6 avocados, mashed 1 cup lime juice 1 10 oz. can condensed milk 3 cups whipping cream 2 graham cracker crusts (see separate recipe) BLEND avocados, lime juice and condensed milk until smooth. Pour into crusts.

Chill for 1 hour. Whip cream. Spoon onto pie. Serve.

*** AVOCADO POPSICLES Preparation time: 5 minutes, plus 2 hours freezing time. Yield: 10 popsicles 2 avocados, mashed 4 tbsp. lemon juice 10 popsicle sticks BLEND avocados and lemon juice until smooth. Pour into ice cube trays and freeze. When partially set, insert sticks. Freeze until firm.