One of the dishes I love to prepare in my magical kitchen is fresh guacamole. My mouth waters just thinking about it!

Here’s my favorite mix: one ripe avocado, a squeeze of lime juice, minced scallions and garlic, a dash of Tabasco, a sprinkle of chili powder and salt. Voila!

The avocado has ancient roots. Archaeologists found an avocado-shaped jar from around 900 A.D. In Mexico, a Mayan princess adored them. The Aztecs used avocados as an aphrodisiac. “There is no aphrodisiac like innocence,” said philosopher Jean Baudrillard. Unless you're serving avocado.

In the early 1800s, avocados were introduced to Hawaii by Don Marin, Kamehameha the Great’s horticulturist. In my childhood, my grandfather’s tree in Kaimuki gave us shade and fruit. Today, avocados still grow in Kona alongside coffee and macadamia trees.

Brazilians blend avocados into ice cream. Koreans use them for body massages. Europeans enjoy them with mayonnaise. Some roll them into sushi.

Need to ripen one quickly? Seal it in a brown paper bag in a warm (not hot) place. Cut it too soon? Coat it with butter or mayo, pop it back in the bag, and wait.

Avocados are cholesterol-free, sodium-free, and packed with potassium, vitamin C, E, B6, and folate. They’re also rich in vitamin A and heart-healthy monounsaturated fat, which helps lower cholesterol.

Bruce Lee once said, “Absorb what is useful, reject what is useless, and add what is specifically your own.” Let’s add some avocado salsa to that meal…