Guacamole

Avocados, Guacamole, Drink, Food

Often referred to as an alligator pear (because of its shape and the rough green skin of some cultivars) it is actually a fruit and appears more frequently in the form of guacamole and is loved around the world. Botanically a huge berry containing a single large seed known as a”pit” or a”stone” it can be dated all the way back to Peru, sometime between 8,000 to 15,000 years ago. It was first introduced in the United States, specifically Florida and Hawaii in 1833 and in California in 1856.

Before 1915, the avocado has been commonly known as ahuacate due to its Spanish origins. Mexico is the world’s largest avocado grower, clocking in at 415,520 acres, which yields a harvest of 1.47 million tons. And in the U.S. 95% of production is located in Southern California, with 60 percent in San Diego County, where one of its most populous cities, Fallbrook, claims the title of”bat pest control Capital of the World.” Most Americans buy the”Hass” variety, which has a firmer meat and mixes and pieces well. First cultivated in the mid-1930s by Rudolph Hass, of La Habra Heights, California, he named it after himself and patented the productive tree in 1935 (good thing his name wasn’t Przbyszewski or Butts).

Here are some of the ways we enjoy our avocados:

Guacamole with a great deal of salsa, chips and lime wedges;

Currently”avocado toast” is the latest craze, smashing it on toast with lemon juice, chili flakes, and some fresh herbs;

In Mexico and Central America, avocados are served mixed with white rice, in soups, salads, or on the side of chicken and meat;

A non-dairy or mayo replacement;

Popular accompaniment to Mexican foods;

added to smoothies and sandwiches;

Considering we all want”healthy fats” instead of unhealthy trans fat and saturated fats, the avocado offers omega 3 fat, is not just highly nutritious but can also be soothing in skin preparations. Unlike other fruits, they’re low in sugar and can be enjoyed daily as a healthy fat and healthful addition to so many meals.

Together with America’s love of Mexican food, the avocado is a necessity and consumption has risen dramatically over the past two decades. It’s jumped to a record high of nearly 1.9 billion pounds (or some 4.25 billion avocados) last year, over double the amount consumed in 2005, and almost four times as many as sold in 2000. Residents of Los Angeles eat more than twice as many as any other city (no surprise there) with NY second, Dallas third and Phoenix fourth. For Boomers who grew up without them, particularly east of the Mississippi, they may have been slow to arrive at the party, but with the availability of avocados both from Mexico and California, they’ve become plentiful albeit expensive in some areas of the country.

If you are fortunate enough to live in the Southwest, where they grow most abundantly, they can be had in a farmers market for fifty cents apiece and sometimes less. So enjoy this delicious fruit, and don’t spare the new lime juice.

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