ground last week, inundating Bermudians with avocados.

By now those avocados should be ripe and have left many wondering what on earth they are going to do with them.

Here are a few recipes to help you use up some of the avocados that fell from your trees before they go rotten.

*** CRAB & AVOCADO SALAD For 4 1 egg yolk 2 tablespoons Dijon mustard 1 cup light olive oil 1 teaspoon Worcestershire sauce 2 teaspoons red wine vinegar 2 tablespoons chili sauce 4 green olives, chopped Salt and freshly ground pepper to taste 1 pound lump crab meat, cleaned 4 perfectly ripe avocados Romaine lettuce 1 cup scallions, chopped TO make the dressing whisk together the egg yolk and mustard. Drizzle in the oil, beating constantly until thick and smooth. Whisk in the Worcestershire and vinegar and more oil if a thicker dressing is desired. Add the chili sauce and olives. Season with salt and freshly ground pepper.

Mix the crab with half the dressing. Split the avocados in half, remove the pit and scoop out any brown bits. Pile dressed crab into the avocado. Place two halves of avocado on a bed of romaine, drizzle with the remaining dressing and sprinkle with scallions.

Recipe from the Spirit of Bermuda.

*** SAVOURY AVOCADO PEARS Choose two large ripe pears, halve and core them, then brush the surfaces with a mixture of two tablespoons of oil, 1 tablespoon vinegar, 1 teaspoon salt, (stir or shake in a bottle first).

In large bowl, mix together: 1 pound carton of cottage cheese, a dessert spoonful of grated onion, and 1 pound cold cooked sausage (alternatively use tinned sausages or garlic sausage from the delicatessen), cut into chunks.

Divide the cheese and sausage mixture into four and pile into the pear halves.

Serve in individual dishes on a bed of shredded lettuce.

Recipe from the Continental Society of Bermuda Cookbook.

*** COLD AVOCADO SOUP 50 grams/2 ounces butter 4 tablespoons olive oil 1 onion, finely chopped 1 leek, finely chopped 1 carrot, finely chopped 2 garlic cloves, crushed 4 ripe avocados, peeled and stoned 250 millilitre/8 fluid ounces natural yogurt Salt and ground black pepper 2 tablespoons lime juice 125 millilitres/4 fluid ounces of creme fraiche 2 tablespoons chopped fresh coriander For the stock: 2 litres/31 pints water 1 chicken carcass 1 onion, sliced 4 garlic cloves, halved 2 carrots 2 bay leaves Few black peppercorns 1 teaspoons salt 2 sticks celery MAKE the stock: bring the water to the boil in a large saucepan or stock pot and add the chicken, vegetables, herbs, spices and seasoning. Skim off any scum, lower the heat and simmer for 11 hours Cool and strain.

Melt the butter and oil in a large saucepan and saute' the onion, leek, carrot and garlic until tender. Add about 790 millilitre/11 pints of the reserved chicken stock and simmer gently for about 30 minutes.

Process the avocados in batches with 1 litre/13 pints of the reserved stock in a food processor or blender until smooth. Add the vegetable mixture and continue to blend to a smooth green puree.

Stir in the yogurt and season to taste with salt and pepper. Add the lime juice, and thin with stock if necessary. Chill for 1 hour. Serve with a swirl of creme fraiche, sprinkled with chopped coriander.

*** GUACAMOLE Avocado dip with tortilla chips 2 large ripe avocados 3 tablespoons lemon or lime juice 2 garlic cloves, crushed 40 grams/11 ounces chopped spring onions 1-2 tablespoons chopped milk green chilies or jalapenos 2 tablespoons chopped fresh coriander Salt and black pepper 125 grams/4 ounces skinned, seeded and chopped tomatoes CUT the avocados in half, and carefully remove the peel and stones. Scoop out the flesh and sprinkle with a little of the lemon or lime juice to prevent it discolouring.

Put the avocado flesh in a mixing bowl with the remaining lemon or lime juice, and mash coarsely. Add the garlic, spring onions, chilies and coriander and some seasoning to taste. Mix in the chopped tomatoes. Cover the bowl and place in the refrigerator for at least 1 hour.

Serve with tortilla chips.

*** STUFFED AVOCADOS 2 tablespoons olive oil 1 teaspoon wine vinegar Juice of 1 lime Salt and freshly ground black pepper 2 avocados For the stuffing: 3 tablespoons olive oil 1 onion, finely chopped 1 garlic clove, crushed 125 grams/4 ounces chopped mushrooms 1 red chili, finely chopped 1 tablespoon chopped fresh coriander MAKE the dressing for the stuffed avocados: blend the olive oil with the wine vinegar and lime juice in a small bowl until thoroughly combined. Season with a little salt and some freshly ground black pepper.

Cut the avocados in half and remove the stones. Brush the inner surfaces of the avocado halves with the lime dressing; this will add flavour and prevent them browning. Set aside while you prepare the stuffing.

Heat the olive oil in a heavy frying pan and saute' the onion and garlic over low heat until soft and golden. Add the chopped mushrooms and chili, and continue cooking for a few minutes, stirring occasionally, until cooked and golden brown. Stir in the coriander.

Remove from the heat and pile the stuffing mixture into the prepared avocados.

Place on a lightly oiled baking tray and warm through in a preheated oven at 170 degrees C/325 degrees F. for 10-15 minutes. Serve with sour cream, with warm tortillas.

Recipes from Essential Mexican Cookery.

*** JELLIED AVOCADO 1 small package lemon jello 1 grapefruit 1 orange 2 avocado PREPARE lemon jello according to package instructions. Chill until jello is like a syrup but NOT firm.

Peel orange and grapefruit. Peg and remove membrane.

Cut avocado in half and squeeze grapefruit juice over the surface.

Fill avocado with grapefruit and orange sections. Pour jello over citrus filling avocado to outer rim.

Recipe from The Bermuda Cookbook.