Fruit
Avocado
A few minutes on direct heat, and it is a texture change rather than a cook.
What it does in fast-moving hot air
Avocado flesh is mostly fat held in a soft cell structure, with far less water than any other fruit here. Heat does not drive water out because there is little to drive; instead the fat warms, the cell walls soften, and the cut face dries just enough to take colour. The published time is the point at which the surface has browned and the flesh has warmed through without the whole half collapsing. Left much longer, the structure fails and the fat separates, which tastes exactly as unpleasant as it sounds.
Why the cut matters
Grilled avocado is a small idea with a real published figure behind it, and it is worth a page because the thing people expect — that it will go soft — is the opposite of what happens.
Cooking pages
- Grilled avocado halves — One manufacturer grills up to three halved avocados for four to five minutes; it does not say fresh or frozen.
This page gives no cooking answer of its own. A food does not have one — a cut, at a thickness, in a state, at a loading, in a particular appliance does. Any figure mentioned above is one manufacturer’s, and the page for the cut says which machine, quantity and state it was printed for, or that the manufacturer named no state.