Okay, Reader, this is what I was talking about with the timing thang; I made a batch of avocado pudding (which sounds weird but tastes fantastic -- the avocado flavor disappears as you blend it up with dates and lime juice, and POOF, it's key lime pie!). I made it on Wednesday, so the flavors could set overnight. I had just bought the avo's on Sunday and they were quite unripe at that time -- but to my consternation, when I cut the first one, it was already half-brown and stringy inside, grrrrrr!
I tried to cover with extra dates and even a little squeeze of agave nectar, which I don't use much due to its high level of processing. But after investing $5 on avocados, half an hour of prep time, and stuffing it full of Asian pears and kiwi fruits, it still tasted mousy, ye-e-e-e-ck!!
The fresh fruit made it salvageable, and I got it down. But it was a pale imitation of the real deal, which when it's done with good ingredients is one of the best foods the raw movement has to offer. No, this ain't yo' mama's Kraft Foods, where you if you want something to be exactly what it was the last time you ate it, just hustle on down to Safeway and buy another box of it -- any time, day or night!