Fascinating facts about avocados — rich in vitamins, history
Archeologists have found evidence of avocado consumption going back almost 10,000 years in central Mexico.
Researchers believe that humans began cultivating avocados about 5,000 years ago. Mesoamerican tribes like the Inca, the Olmec and Mayo grew domesticated avocado trees. Spanish explorer Martin Fernandez de Encisco was the first European to describe avocados when he mentioned them in a book he wrote in 1519. By the time of the Spanish Conquest, avocados spread from Mexico through Central America into parts of South America.
The Spanish eventually brought avocados to Europe and sold them to other countries including England. Henry Perrine, a horticulturist, first planted avocados in Florida in 1833. They didn’t become a commercial crop until the early 20th century. Avocados did not start gaining widespread popularity until the 1950s, when people started putting them in salads.
Avocados are known for their lush, buttery texture and mild, faintly nutlike flavor. The two most widely marketed avocado varieties are the pebbly textured, almost black Haas and the green Fuerte, which has a thin, smooth skin.
Depending on the variety, an avocado can weigh as little as three ounces and as much as four pounds. Like many fruits, avocados ripen best off the tree. Ripe avocados yield to gentle pressure, but firm, unripe avocados are what are usually found in the market. Select those that are unblemished and heavy for their size. To speed the ripening process, place several avocados in a paper bag and set aside at room temperature for 2 to 4 days.
Ripe avocados can be stored in the refrigerator several days. Once avocado flesh is cut and exposed to the air it tends to discolor rapidly. To minimize this effect it is always advisable to add cubed or sliced avocado to a dish at the last moment. Avocados are a great source of Vitamin C, Vitamin E, Vitamin B6, potassium and lutein.
Other Interesting Facts:
■ An avocado has more potassium than a banana.
■ You can swap avocados in baked goods instead of butter.
■ Another name for the avocado is the “alligator pear,” because of its alligator skin texture and pear shape.
■ Avocados are a fruit, not a vegetable.
■ The Hass (named after Rudolph Hass) is the most common avocado in the U.S.
■ Mexico is the world’s top producer of avocados, with California coming in second.
■ One tree can produce 150500 avocados per year.
■ The average avocado contains 300 calories.
■ Avocados have the highest protein content of any fruit.
■ On average, 53.5 million pounds of avocados are eaten every Super Bowl Sunday.
■ Brazilians add avocados to their ice cream.
■ Avocados have been called the “poor man’s butter.”
■ Avocados contain no sodium or cholesterol.
■ It takes 14-18 months to grow an avocado.
■ Avocados are a great source of monounsaturated (healthy) fat, which helps support healthy cholesterol.
AVOCADO SOUP WITH CHICKEN AND LIME
4 (6 inch) tortillas cut in strips 1 ½ tablespoons olive oil
1 white onion, sliced thinly 8 cloves garlic, thinly sliced 4 fresh jalapeño peppers, sliced 1 quart chicken broth ¼ cup fresh lime juice 1 tomato, seeded and diced Salt and pepper to taste 1 avocado, peeled, pitted and diced ¼ cup chopped fresh cilantro 8 ounces skinless, boneless chicken breast halves
Preheat oven to 400 degrees F Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic, and jalapeños in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Season to taste.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
GOOD FOR YOU GUACAMOLE
3 avocados ¼ cup onion
½ cup feta, crumbled 1 tablespoon lemon juice ½ tsp. black pepper
¼ tsp. salt
1 tomato, diced
Peel, pit and cut up avocado for easing mashing.
Mash avocados in a medium bowl
Add onion feta, lemon juice, salt, pepper and tomato. Stir together.
Refrigerate until served with chips, or fresh cut up veggies.
CORN AND AVOCADO SALSA
2 ½ cups of corn
2 avocados, peeled, pitted, and
cubed
1 red onion, finely diced
1 red pepper, seeded and diced 1 tablespoon minced garlic 1 tablespoon ground cumin 1 teaspoon crushed red pepper
flakes
¼ cup chopped cilantro
⅓ cup red wine vinegar 2 tablespoons olive oil
¼ cup fresh lime juice.
Salt and black pepper to taste
Place corn in a medium bowl. Stir in avocados, red onion, bell pepper and garlic. Add cumin, red pepper flakes and cilantro. Mix in vinegar, olive oil and lime juice. Season with salt and pepper.