Avocados Stuffed with Tropical Fruit and Berries

Avocados Stuffed with Tropical Fruit and Berries
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Recipe for Avocados Stuffed with Tropical Fruit and Berries. This recipe is great to look at, tastes fresh and lush, and is perfect as a starter or for brunch.


  • 3/4 cup fresh raspberries
  • 2 1/2 teaspoons Dijon mustard, preferably French
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 cup olive oil
  • salt and freshly ground pepper
  • 2 1/2 cups mixed berries, such as blueberries, sliced strawberries, and raspberries or blackberries
  • 1 cup peeled diced tropical fruit, such as mango, papaya, cherimoya, pineapple, kiwi, or melon
  • 4 ripe avocados, preferably Haas variety


  1. Purée the 2/3 cup raspberries with the mustard, vinegar, honey, and olive oil in a blender until smooth, thick and creamy, about 1 minute. Push the dressing through a strainer to remove the seeds, season with salt and pepper, and set aside.
  2. Place the mixed berries and fruit in a large bowl. Gently fold in enough dressing to coat them lightly and transfer the remainder to a sauce boat.
  3. Cut the avocados in half, discard the pits, and slice a sliver off the bottom of each so they sit flat. Season lightly with salt and pepper and set them on plates or a platter. Spoon the fruit into the cavities, letting it overflow attractively. Serve with the remaining dressing on the side.