If you are a fan of Mexican cuisine, chances are you have tasted the fruit that is the avocado. It’s the key ingredient in that delicious standby for tortilla chip dunking and nacho dipping: guacamole. Avocados also turn salads into a noteworthy delight and add color and taste when sliced and added to sandwiches. In recent years, people shied away from avocados for fear of their high fat content and calories, but these lovely green gems are a wholesome fruit that are healthy to eat and good for you, too.

The History of the Avocado

The fruit originated in Mexico sometime between 7,000 and 5,000 BC. Early conquistadors called the fruit “aguacate” but that name eventually became “avocado” in English. Today it is grown in various locales including the Caribbean, California, southern Spain, and Texas. In 1871, the avocado tree made its way north from Mexico courtesy of Judge R.B. Ord who planted them in California. Avocados need an environment with little wind, lots of sunshine, good soil, and the right amount of drainage to ensure a good crop. Thus, California has proved to be an ideal spot to grow avocados.

Today, there are various cultivars, or versions of, avocados but the most popular one is Hass. Hass avocado trees produce fruit all year long and are descended from one tree. That single tree was nurtured by a man named Rudolph Hass, from which that popular cultivar takes its name.  Hass avocados account for about 95 percent of all avocados grown, but there are about 500 varieties in total. Other cultivars include Gwen, Bacon, Reed, and Pinkerton.

Choosing the Perfect Avocado

You have visited your local supermarket or specialty food store and are anxious to select some avocados.

Each type of avocado is a bit different when determining if it is ripe. The Hass avocado has a green skin that turns a blackish color when it’s ready to be eaten. Firmness is also a good indicator of ripeness as well. Hold the avocado in your hand and gently squeeze. The fruit should feel slightly soft but still be firm enough that it isn’t squishy. If you plan to eat your avocado within the next day or two, choose one that has a little bit of give to it. Should you decide not to eat the fruit for a few days, select an avocado that is quite firm.

Perhaps you bought a hard avocado but want to eat it soon. Put the fruit into a brown paper bag and store it at room temperature. The avocado will ripen within two days.

Tasty and Healthy

Although avocados do offer a higher fat content than other fruits, this creamy green food helps to reduce bad cholesterol and triglycerides while raising good cholesterol. Avocados offer a rainbow of minerals and vitamins including calcium, vitamin C, potassium, and fiber.

Although probably best known for making guacamole so delicious, avocados add color, taste, texture, and nuttiness to various foods. They can be sliced thin and added to turkey sandwiches, hamburgers, or garden salads. Once mashed, avocados are a wonderful spread for sandwiches or toast. Substitute avocado for mayonnaise, sour cream, or butter in your favorite dips or spreads for a new take on an old favorite. Avocado is also popular in Japanese cuisine as a pretty and luscious addition to “maki” or sushi rolls. Other cultures blend avocados with milk and sugar to make a milkshake-like sweetened treat.

If you’ve ever served fresh guacamole or sliced avocados for a snack, you’ve probably noticed that they quickly turn brown. There’s nothing wrong with the fruit, but it will turn brown once its flesh is exposed to air. To prevent this from occurring, simply add some lemon juice to the avocado.

A Final Thought

Avocados are a versatile fruit that can make an appearance in any dish from soup to dessert from brunch through supper. Because of its creamy flavor and delicate texture, the avocado will make a great addition to virtually any dip, sandwich, or salad. Not only is the avocado a joy to the taste buds, but it is nutritious as well. Although you can cook avocados, the best part is that they taste wonderful in their simplest state – freshly sliced and with minimal preparation.