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-pronouced 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 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-pronouced 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.
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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.
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.
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Today you can buy protected ready-to-eat avocados. Look for fruit that have no bruises, are uniform in shape and survive the shake test, if you shake the avo, you shouldn't hear/feel the pip shaking inside. |
The most common types of avocados are: Bacon, Fuerte, Gwen, Hass, Pinkerton, Reed, and Zutano, with many chefs having a particular preference for the Hass variety.
You can also buy your avocados hard and allow them to ripen at home – to avoid all the handling and squeezing going on in the supermarkets. Ripening takes 2 to 7 days, even quicker if you store it in a brown paper bag, away from direct sunlight, with a ripe banana or apple.
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Today you can buy protected ready-to-eat avocados. Look for fruit that have no bruises, are uniform in shape and survive the shake test, if you shake the avo, you shouldn't hear/feel the pip shaking inside. |
The most common types of avocados are: Bacon, Fuerte, Gwen, Hass, Pinkerton, Reed, and Zutano, with many chefs having a particular preference for the Hass variety.
You can also buy your avocados hard and allow them to ripen at home – to avoid all the handling and squeezing going on in the supermarkets. Ripening takes 2 to 7 days, even quicker if you store it in a brown paper bag, away from direct sunlight, with a ripe banana or apple.
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The good: Avocado is very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Vitamin K and Folate.
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Serving Size 150g
(1 cup raw, cubed)
Calories 240
Calories from Fat 184
Vitamin A 4%
Vitamin C 25%
Calcium 2%
Iron 5%
Source: NutritionData.com
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The good: Avocado is very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Vitamin K and Folate.
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Serving Size 150g
(1 cup raw, cubed)
Calories 240
Calories from Fat 184
Vitamin A 4%
Vitamin C 25%
Calcium 2%
Iron 5%
Source: NutritionData.com
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