History- Cultivated in their native Central and South America for thousands of years, avocados are the fruit from a tall evergreen tree called Persea Americana. The most popular avocado in the United States is the Hass variety, which has rugged, pebbly brown-black skin. Another common type of avocado is the Fuerte, which is larger than the Hass and has smooth, dark green skin. The edible portion of the avocado is its yellow-green flesh, which, when ripened, has a rich, buttery consistency and a subtle flavor some liken to a hard-boiled egg.
Health Benefits- Avocados contain monounsaturated fatty acids including oleic acid, which has been shown to offer protection against breast cancer, and may help lower cholesterol. Monounsaturated fats aid in the absorption of fat-soluble carotenoids such alpha and beta-carotene, zeaxanthin and lutein, which is important for eye health. Avocados contain all of these. Adding avocado to a salad may increase your body's ability to absorb the carotenoids from other vegetables in the salad as well. Avocados also contain tocopherols (vitamin E) important for skin health and heart health, and they are a good source of potassium, a mineral that helps regulate the body’s water levels and blood pressure and promotes a healthy circulatory system and cardiovascular health. Avocados also contain B-vitamins including folate, essential for cardiovascular health. Inadequate amounts of folate during pregnancy have been linked to neural tube defects.
Preparation- A ripe avocado is firm but gives slightly to pressure. They will ripen at room temperature within a few days. Refrigerate any unused portion in a sealed container or wrap and sprinkle with lemon juice to help prevent browning. Cut the avocado in half lengthwise and twist the two halves to separate. Remove the pit with a spoon or by spearing with a knife. Remove the flesh from the skin using a spoon, or slice the avocado and then peel the skin using a paring knife.
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Avocado