Oh the avocado, how we love thee. From avocado toast, to guacamole, to the best salad topping ever, avocados are growing in popularity and their uses are endless.
- The avocado is also called an Alligator Pear because of its pear-like shape and green skin
- The avocado is actually a fruit, not a vegetable like many think it is!
- Those who have an allergy to natural rubber (latex) have a 1 in 2 chance of being allergic to avocados due to the similarity of the proteins.
Avocados are naturally sodium-free and have about five grams of heart-healthy monounsaturated fat per serving, however, depending on the time of the year, the fat content can change, ranging from 2-6 grams per ounce. Don’t be afraid of the fat content of an avocado, as it has been shown to have numerous health benefits and help to lower cholesterol levels.
Avocados are very nutrition dense: they are high in fiber and Vitamin B6, Vitamin C, Vitamin E, potassium, and folate. The can also inhibit certain types of bacteria in the intestine, and help to regulate cholesterol.
There are thousands of varieties of avocados. The most common ones available are Hass, Lamb Hass, Fuerte, Bacon, Pinkerton, Gwen, Reed and Zutano. They are a regular part of the most health conscious cultures and diets in the world.
There is no need to purchase avocados organic, because their thick skin protects them from penetration of pesticides. To know if an avocado is ripe, you should be able to press in gently with your fingertips, but it should not be mushy. The skin will turn near black when ripe.
California avocados are in season from February to October, and when they are not in season in the United States, they can be found growing in Chile, Peru, and Mexico.
Avocados make great additions to salads, sandwiches, toast, on the side of eggs, and in the form of guacamole.
Here are my FAVORITE avocado recipes:
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