Avocado

A round to pear-shaped fruit with a dark green skin harvested from trees that are grown in semi-tropical regions, such as Africa, Austrailia, Carribbean, Indonesia, Israel, Peru, Spain, South America, and the U.S. Containing up to 30 grams of fat that is high in monounsaturates, the flesh of the avocado provides a rich buttery flavor when eaten fresh or added as an ingredient to a variety of foods.

There are over 350 varieties of avocados grown throughout the world. Some of the most common varieties include the Bacon from Spain, the Edranol and Reed from Guatemala and South Africa, the Benik, Ettinger and Pinkerton from Israel, and the Fuerte, Hass, Nabal, Ryan, and Wurtz grown in many different countries.

Avocados can be eaten fresh as an appetizer or served with greens as an ingredient in salads. They can be stuffed with a variety of ingredients, such as fish and they are often mashed to be made into a sandwich spread or dip. It is a fruit that goes well as an accompaniment to turkey, chicken, lean game birds, or fish and seafood. The oil in the flesh of this fruit gives it a slightly nutty and rich flavor that goes well when partnered with highly acidic or sweeter fruits such as canteloupes, grapefruits, oranges, papaya, pomelo, or tomatoes. A popular appetizer made with avocados is guacamole, which blends the fruit with other ingredients to be served as a dip for crackers and chips. Since this fruit should not be exposed to excessive or long periods of heat, it is not suitable in dishes requiring extended time for cooking.

NOTE: flesh of cut avocado turns dark within a few minutes when exposed to air. This doesn't affect nutrition or flavor, but makes avocado look less appetizing. To delay darkening, rub slices with lemon or lime juice, and add juice to mashed avocado when making guacamole or similar dips.

How to Pit, Peel & Slice



avocado fruit