Did you know that because they cannot self-pollinate, avocados always grow in pairs? That is why for the Aztecs these fruits were symbols of love and fertility.
The avocado (Persea americana) is one of the most nutrient-dense foods in the world. It is a true Superfood. It is the richest in fibre, folate, potassium, vitamin E, and magnesium among all fruits. One ounce of avocado (about one fifth of a medium avocado) has nearly 20 different vitamins, minerals and phytonutrients.
The fruit (there have been numerous debates on whether it is a fruit or a vegetable because of its bland taste, but it is definitely a fruit) can be traced to 10,000 years ago in what is known today as Puebla, Mexico where it grew wild and was used by the indigenous Aztecs as a delicacy and an aphrodisiac. Did you know that because they cannot self-pollinate, avocados always grow in pairs? That is why for the Aztecs these fruits were symbols of love and fertility.
It was only in the 16th century, that Spanish conquistadors learned about the fruit from the Aztecs, and they took the fruit to other parts of the world. The name Avocado comes from the Nahuatl word ahuacatl, which means “testicle.” Probably in reference to the pear shape of the fruit. Nahuatl is the language of the Aztecs. The fruit has also been known as the Alligator pear. Later the Spanish used aguacate to describe the fruit as they found it difficult to pronounce the Aztec name. From aguacate, the avocado got its English name.
Henry Perrine, a horticulturist, planted avocados in Florida in 1833. But it was Rudolph Hass, a Wisconsin mailman who retired to Pasadena, California who obtained a patent for the “Hass” avocado tree in 1935. The more popular green-black Hass avocado is named after him.
Today, there are two varieties of avocados in the US markets: the Hass avocado from California and the West Indian avocado which grows plentifully in Florida. Mexico is the largest producer of avocados. The thick-skinned Hass avocados are the most common, followed by Fuerte, a thinner-skinned, lighter-coloured version. High in potassium and the so-called “good fat,” avocados are always recommended by leading nutritionists.
A ton of healthy benefits
Though the flesh is the part of the avocado that is mostly used, the seed too has plenty of nutrients. Avocado is a greasy fruit, but most of grease is Omega 3 type which has proven benefits on cholesterol reduction and heart diseases prevention. They also contain a notable amount of protein, unusual for any fruit, with 2 grams per 100-gram serving. Hass avocados are nutty, buttery and rich in healthy monounsaturated oil (18 to 30 per cent oil in each avocado). The West Indian avocado from Florida may beat the Hass in juiciness and size, but it is less buttery, with far less oil at 3 to 5 per cent, and has about 25 to 50 per cent less fat than the Hass avocado.
It helps to stimulate immune system. It contributes to keep healthy skin and hair by the action of E vitamin E. Eyes are protected thanks to the lutein that avocado contains. Avocados are rich in calories and fibre, and is recommended for kids and pregnant women as the presence of folic acid helps bone and muscle growth. They are also good for elderly people as lutein is effective in cataract prevention. Avocado can be a part of well-balanced diet and some researches have pointed to its benefits for maintaining a healthy weight. The magnesium in avocado helps proper functioning of the nervous system. Avocados are even known to lower the risk of prostate cancer.
Versatility thy name is Avocado!
The avocado’s main particularity is that it can be added to a lot of recipes. Beyond the obvious uses in the popular Mexican staple dip guacamole, and mashed or sliced on salads and sandwiches, avocados can replace mayonnaise or butter, and because of its creamy texture can even be used as the base for ice creams and smoothies. Or simply slice them onto a plate, squeeze some fresh lime juice and top it with chilli flakes. They can also be mashed into a healthy baby food, or vegan ice cream.
The Taiwanese eat avocados with milk and sugar while Indonesians mix them with milk, coffee, and rum for an alcoholic drink. Filipinos puree them with sugar and milk to make a dessert. In some parts of Mexico, the green and dried leaves are used to wrap tamales or as a seasoning for barbecues and stews.
The colour of an avocado’s skin isn’t the best way to determine ripeness. Hold the avocado in the palm of your hand and give it a gentle squeeze; ripe avocado will be firm, but will yield slightly to gentle pressure. You can ripen avocados by placing them in a plain brown paper bag and storing them at room temperature. Adding an apple or banana to the bag will speed the ripening process.
In India, the avocado was introduced from Sri Lanka in the early part of the twentieth century. In a very limited scale and in a scattered way it is grown in Tamil Nadu, Kerala, Maharashtra, Karnataka and in the eastern Himalayan state of Sikkim. The successful introduction of avocado and its wide acceptance among the tribal population of the hilly state of Sikkim indicate that avocado has the potential to be developed as a fruit crop in India.
