AVOCADO
THE ORIGINS OF AVOCADO
Fossilized pits dated to 7000-8000 BC have been found in the valleys of Tehuacan and
Oaxaca in Mexico. So the avocado’s birthplace is in Mexico and Guatemala.
THE VARIETIES OF AVOCADOS
We divide the kinds of avocados into races.
Thus, the Mexican, Guatemalan and Caribbean races are recognized. We mention the “Hass“, a Guatemalan variety very appreciated in France which has a rough and pebbled skin that turns purplish when ripe.
Of the same breed, “Nabal” is a rather big fruit which can weigh 500g. The maturity of the fruit is observed when the stone moves in the inner cavity. However, it is not the largest avocado, so the tropical can reach 1.6 Kg.
The « Fuerte » remains the most commercialized avocado in the world. It has smooth skin and is dark green. Israel is also developing a hybrid Mexican-Guatemalan avocado called “Ettinger“. It has a pear shape and its colour is bright green.
HOW TO CHOOSE AVOCADO
We will notice the colour of his skin near the stalk which may be dark: this shows that the avocado is too ripe and we will find a flesh stained with black.
The avocado matures after it is detached from the tree, it calls « to be climateric ».
It is advisable to buy avocados at different steps of maturity to have a regular consumption.
HOW TO STORE AND COOK
AVOCADO
It is advised to let rippen the avocado at room température for few days.
Its colour does not give any real indication of maturation.
It is best to wash the avocado that will be served just cut in half.
AVOCADO’S HEALTH PROPERTIES
Avocado, although it has a high lipid content, can be consumed by everyone. It acts against cardiovascular diseases and its fibers act beneficially to lower cholesterol. This same vitamin E is antioxidant and avocado is the plant that has the most antioxidant.
