I don’t like avocado, something about the consistency and color that don’t sit well with me. But I have lots of friends who LOVE them. Looks like they have good reason to eat avocado.
European sailors en route to the New World used avocados in place of butter.
There are more than 80 varieties of avocados. The most common is the year-round Hass avocado, whose original mother tree still stands in California.
The avocado is also known as an alligator pear, because of its shape, green skin, and rough texture of the Haas variety. (The Florida avocado has a shiny, smooth surface.)
The two main U.S. producers of the fruit are California and Florida. The Golden State far outranks the Sunshine State, however, with more than 6,000 groves accounting for about 90% of avocado crops.
Avocados are a good source of fiber, potassium, and vitamins C,K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.
Avocado in Salads
Consider adding avocado or avocado oil to your salads. Recent research shows that antioxidants such as lycopene and beta-carotene are better absorbed with the healthy monounsaturated fat avocados have in abundance.
Super Bowl Guacamole
What would guacamole be without avocados? On Super Bowl Sunday, Americans eat about 8 million pounds of guacamole. For Cinco de Mayo, the tally is closer to 14 million.
Avoiding Browning in Avocados
To reduce oxidation (browning) of an already-sliced avocado, sprinkle lemon juice on the exposed flesh and then refrigerate in a plastic bag.