Fruits
Substitutes for Avocado in gelato
Avocado is a low-sugar, high-fat fruit (about 15% monounsaturated oil) used as a puree in gelato. It contributes almost no sweetening or anti-freezing power, but its rich pulp adds body, a creamy mouthfeel, and a natural pale-green color. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then -10% fat, -13% solids, adjust to compensate.
Swap ~1:1, then -15% fat, -6% solids, adjust to compensate.
Swap ~1:1, then -15% fat, -9% solids, adjust to compensate.
Swap ~1:1, then -15% fat, +10% solids, adjust to compensate.
Swap ~1:1, then -15% fat, -18% solids, adjust to compensate.
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