Open many menus in Indonesia to the fruit juice page and you’ll see the expected offerings — banana, pineapple, mango — and also a few surprises. Like avocado. Indonesians, it seems, look at avocado as a fruit as well as a vegetable, and therefore avocado appears on the fruit juice page. They make it into thick shake, often with an artistic addition of chocolate syrup to the bottom and sides of the glass (as pictured above).
I tried one for breakfast at the Bedhot Resto in the Sosrowijayan area of Yogyakarta (Bedhot is an old Javanese word for creative), along with a banana pancake (a standard breakfast item in the tropics). It didn’t scream ‘avocado’ and the chocolate was not an ideal pairing for me, but I’d try one again. But probably not at breakfast, as the shake felt like a brick in my stomach for the next few hours.
We also got many views of a popular Indonesian way of making coffee: grind the beans as finely as possible, mix with boiling water and serve. No filtering required. Eventually, the heaviest grounds settle to the bottom of the cup or pot, leaving a thick, strong brew in the top of the cup or pot. This method presents a problem for those who add sugar or cream to their coffee — when you stir after adding the sugar or cream, you’ll need to wait a few minutes for the grounds to settle, whereupon the coffee might be too cold for your liking.