What to Know
- Avocado & Oaxaca Fudge Ice Cream
- The limited-time flavor will be available at the LA Times Food Bowl Night Market on the Paramount backlot on Sept. 23
- You can also find it at the Salt & Straw scoop shop in Silver Lake from Sept. 28 through Oct. 1, 2023
Pairing a perfect slice of fruit with a rich drizzle of chocolate is the go-to goodie for millions of people, at least those snackers who like some crunchy spritz alongside a gooey confection.
It could be strawberries dipped in melted chocolate, apples twirled in a warm white chocolate bath, or bananas enrobed in a nutty shell, the sort of treat that makes strolling around a park on a sunny day absolute perfection.
But one fruit that doesn't meet up with chocolate-y goodness as often as it should? Oh yes, we're about to moon over the infinitely moon-able fruit, the avocado.
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True, California's well-known avocado festivals do offer a quirky line-up of memorable desserts, but finding avo-choc treats is a bit trickier than locating versions of the aforementioned fruits.
Salt & Straw is changing that up with Avocado & Oaxaca Fudge, a limited-time flavor that will be available at both the LA Times Food Bowl Night Market on Sept. 23 and the Salt & Straw scoop shop in Silver Lake for the final three days of September 2023, and the first day of October, yum.
Chef Bricia Lopez of Guelaguetza partnered with Salt & Straw's own Chef Tyler Malex on the sweet, which "combines the fatty rich, sweet flavor of a perfectly ripe avocado with the creaminess of Oaxacan chocolate swirls."
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Will this delectable duo prompt more people to forgo the traditional fruit desserts and look to that beautifully bumpily icon of the produce aisle, giving the avocado some fudge-forward flair?
Here's hoping.
But wait: There are more autumnal offerings on the Salt & Straw menu, and they're available throughout the month.
Beecher's Cheese with Apple Pie Cinnamon Rolls is one fall's-nearly-here flavor, as is the Pinot Poached Pear Sherbet, created in partnership with Sokol Blosser Winery from the Willamette Valley, not far from where Salt & Straw first began scooping in 2011.
