In cooking it's used raw or given just a little heat — with prolonged cooking, the tender flesh turns bitter.
Recipes for appetizers with it are diverse and dazzle with their shapes and ingredient combinations. These include pâtés and dips, verrines, tartlets, mini sandwiches, balls rolled in nut crumbs, sushi and rolls (if they can be counted in this category of dishes). These elegant appetizers are served on beautiful trays and tiered stands, garnished with flowers and nuts, and sometimes with coarse colored salt, capers and thin slices of fish.
Most often it's used to make salads. It's paired with herbs and seafood. A salad with red fish or tiger prawns isn't just a wonderful lunch but also a source of good fats and protein for the body. Caesar salad, too, sometimes features this oily fruit-vegetable.
Recipes with the "butter pear" (as it's also called) don't skip hot dishes either. Cream soups and light broth-based soups, ones made with coconut or soy milk — all of this can round out any menu, at home or in a restaurant. A hot, quick breakfast is popular — an avocado stuffed with bacon and scrambled eggs. It's made in the oven.
Sweets made from it exist too... Ice cream and sorbets, chocolate spreads, pies (guess what successfully replaces an egg in vegetarian baking), sponge cakes and brownies — and that's not even the limit!
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