An interesting matter for debate and learning more about the Avocado. "Is it a fruit or a vegetable?" many people ask. People do use it in Salads and also use it for dessert drinks, so there are always differing opinions. But...

Avocados are a fruit and were first cultivated in South America with later migration to Mexico. It was believed that a Mayan princess ate the very first avocado and that it held mystical and magical powers. European sailors traveling to the New World used avocados as their form of butter. Avocados were first seen in the United States in the early 1800's. California is currently the largest producer of avocados stateside. There are more than 80 varieties, with the "Hass" variety dominating the crop share. A single mature avocado tree can produce more than 400 pieces of fruit in a year.

Avocados are loaded with nutrients such as dietary fiber, vitamin B6, vitamin C, vitamin E, potassium, magnesium, and folate. They're also cholesterol and sodium free. Avocados contain 60% more potassium per ounce than bananas. This fruit is an excellent source of monounsaturated fat.

 How to Select, Ripen, and Peel an Avocado

• Look for firm avocados if you're planning on using them later in the week, otherwise, select fruit that yields to gentle pressure for immediate use.
• Color alone will not tell you if the avocado is ripe. Ripe fruit will be slightly firm, but will yield to gentle pressure.
• To speed the ripening process, place the avocado in a paper bag, and store at room temperature until ready to eat (usually two to five days). Placing an apple together with the avocado speeds up the process even more.
• Cut the avocado in half, slightly twist the two halves, separate, and remove the seed. Starting at the small end and remove the skin with a knife, or, if you prefer, you can also scoop the flesh out with a spoon.
• To retain a fresh green color, avocados should either be eaten immediately or should be sprinkled with lemon or lime juice or white vinegar.

There are several varieties of avocados and each have a unique flavor and texture. Here are some of the most common avocado varieties in the United States.

Fuerte        
This avocado is known for its thin smooth skin and creamy pale green flesh. The skin remains green when ripe. It is available late fall through spring. Considered a medium to large sized, pear shaped fruit.

Gwen         
Considered a Hass to some folks, but really is a different kind of avocado. With its medium to large oval shape and its thick pebbly green skin, this avocado's skin remains green when it's ripe. Gwen varieties are available late winter through late summer.

Hass           
The most common type of avocado in the United States is known for its purplish black pebbly skin. The skin darkens when the fruit is ripe and its flesh turns to a creamy pale green. This is the only year round avocado.

Pinkerton   
This variety looks like a long pear with pebbly green skin. The skin darkens when the fruit is ripe. The flesh is a creamy pale green with a small seed. This avocado is available winter through spring.

Reed             
Also known as the Summer time variety avocado, it is a large round fruit with thick green slightly rough skin. The skin stays green and the flesh is a buttery yellow when the fruit is ripe. This fruit is only available in the summer and early fall.

Zutano        
Available fall through early winter, this avocado is characterized by its shiny, yellow green skin and pear shape. It is a large sized fruit that stays the same color when ripe and has pale green flesh.

Avocado is a fruit with a single large seed. The avocado is also widely misrepresented as a vegetable, since it is commonly used in salads. However, it is actually a fruit that tastes like a vegetable, and most markets display it with other typical fruits.

In some areas, it is known as the avocado pear and also the alligator pear due to the pebbly, rough exterior of one of the common types. There are quite a few varieties of avocados, but most cooks develop a preference for a particular breed.

The fruit is harvested from tall trees, which grow in groves. The rich, pale yellow-green flesh of the pear-shaped fruit has a texture likened to a firm ripe banana, smooth and buttery, with a faintly nutty flavor.

Most avocados are grown in tropical climates, primarily in Mexico, California, Hawaii, and Florida. California is the number one producer of avocados in the United States, supplying 95% of the nation's crop, with 85% of the crop being of the Hass variety. Mexico is the world's leading producer of avocados, serving up over 718,000 tons in 1994, more than the combined totals of the next seven producers in the world. In 1992, Americans ate 620 million avocados.

Avocados for health:

Avocados are a good source of Vitamin E, which is not only essential for the normal functioning of the body but is also a potent anti-oxidant which protects polyunsaturated fatty acids in cell membranes from free-radical attack. Free-radicals are linked to the beginnings of cancer and heart disease.

Avocados also contain goodly amounts of Vitamin C (necessary for the production of collagen needed for the growth of new cells and tissues, prevents viruses from penetrating cell membranes, and also a powerful anti-oxidant), thiamine (converts carbohydrates to glucose to fuel the brain and nervous system), and riboflavin (helps the body to release energy from proteins, carbohydrates and fat).

It is true that avocados do have a high fat content. However, it is high in monounsaturated fat, which some studies show to actually help reduce cholesterol. The avocado is also low in calories.

Avocado is also an excellent remedy for dry skin. Rub the inside of the skins against clean skin. For a face mask, mix 1/4 cup each of avocado puree and sour cream. Gently rub on face and neck, avoiding the sensitive areas around the eyes, and let it soak in about 15 minutes. Rinse with warm water. Then gently massage the invisible oil into the skin with an upward and outward motion.

Avocado History

The avocado (Persea gratissima or P. americana) gets its name from the Latin American Nahuatl word ahuacatl meaning "testicle," an obvious reference to the shape of the fruit. It was discovered in Mexico approximately 291 B.C. The more easily-pronounced name of avocado is attributed to Sir Henry Sloane, who coined it in 1669. The word itself first appeared in American print in 1697.

Early Spanish explorers discovered the Aztecs enjoying avocados, but it was long considered a tasteless food. The Aztecs also used avocados as a sexual stimulant. It was the Spanish explorers who brought the avocado to the English.

The first Florida crops are credited to horticulturist Henry Perrine who planted groves in 1833. However, avocados did not become a commercial crop until the early 1900s. Except in California, Florida, and Hawaii where they were commonly grown, most consumers shied away from the fruit. Finally, in the 1950s, the avocado became popular as a salad item, and consumption became more widespread.

How different cultures use Avocados:  Avocados are used not only in salads and the ever popular guacamole, but also in breads, desserts, main dishes, and in non-culinary creams for facials and body massages.

The Taiwanese eat avocados with milk and sugar. Indonesians mix them with milk, coffee, and rum for a cold libation. Filipinos puree them with sugar and milk to make a dessert drink.

Even the avocado tree leaves are used in some parts of Mexico. Both green and dried leaves can be used for wrapping tamales, or seasoning for barbecues and stews. Dried leaves will keep for several months in a tightly-closed container.

Storing Avocados:

Like most fruits, avocados do not ripen until picked, so fresh ones will be as hard as rocks. Look for an even unblemished texture, uniformly hard or soft over its entire surface and those that feel heavy for their size. Avoid any with bruises or soft spots, and those with a hollow between the flesh and skin. Shake the avocado to test...if the pit is loose, move on to the next one.

The flesh of ripe fruits will yield when pressed gently. However, ripe fruits bruise easily with excessive handling in the markets, so it is best to ripen your own at home. Of course, this means proper planning, giving the fruit 2 to 5 days to ripen for use.