The Avocado

The avocado is a pear-shaped fruit. The name Avocado is derived from the Aztec word "ahuacatl". The Spaniards changed the Aztec word to a more manageable “aguacate”, which evolved to avocado in English. The fruit is informally known as the “Alligator Pear” for its shape and leather-like skin, midshipman's butter, or butter pear.

The avocado originated in southern Mexico and was cultivated from the Rio Grande to Peru. Archaeological evidence suggests that avocados were cultivated in Mexico as early as 500 B.C. and has found cultivated avocado seeds buried with Incan mummies dating back to 750 B.C. Avocados are native to Central and South America and have been cultivated in these regions since 8,000 B.C. Avocados were introduced to Jamaica and expanded through the Asian tropical regions in the 1700 and1800s. Cultivation in United States began in the early 20th century in California and Florida. While avocados are now grown in most tropical and subtropical countries, the major commercial producers include the United States, Mexico, the Dominican Republic, Brazil and Colombia.

There are a number of varieties of avocados. The Hass is the most commercially grown avocado variety due to its year-round season. Avocados vary in weight from 8 ounces to 3 pounds depending upon the variety. The edible portion of the avocado is its yellow-green flesh, which has a luscious, buttery consistency and a subtle nutty flavor. The skin and pit are inedible.

Avocados are very nutritious. They are a healthy substitution for foods rich in saturated fat, due to their mono and polyunsaturated fat content. Avocados have the highest fiber content of any fruit and contain vitamin B6, vitamin C, vitamin E, potassium, magnesium, and folate. They are also cholesterol and sodium free. Most of the avocados found in the grocery store are ripe and ready to eat, which makes cooking with avocados all the more easier.