The avocado enjoys a racy past, belied by its seemingly innocent and rather chubby appearance. Once considered a fertility food and an aphrodisiac, the avocado was deemed too improper for image-conscious consumers until producers launched a massive campaign to change public perception.
The association between the avocado and fertility may have stemmed from its Aztec name, “ahuacatl,” meaning “testicle,” which arose due to its shape. Spanish explorers mispronounced the Aztec name, calling it “aguacate” instead. Over time, the avocado has also been known as the “alligator pear” due to its shape and skin, and the “butter fruit” because of its creamy texture.
The Avocado’s Rich History and Varieties
Historical evidence, such as pottery shaped like avocados, dates the fruit back as far as 900 A.D. Native to Central America, avocados thrive in subtropical climates. Mexico is the top producer of avocados, with the United States coming in second, particularly in Florida, California, Texas, and Hawaii.
Although many varieties of avocados exist worldwide, the two most common in commercial production are the California and Florida strains.
California avocados, known for their higher fat content, are considered the most flavorful. The Hass avocado dominates the market, accounting for 80 percent of avocado sales. The first Hass tree was planted in California in the 1920s by postman Rudolph Hass. The Hass variety features dark green or black, pebbly skin, with a creamy, pale green flesh.
In contrast, Florida avocados tend to be larger, rounder, smoother, and greener. Their flesh is firmer and less creamy than that of California avocados.
The avocado is rich in heart-healthy monounsaturated fat and contains 60 percent more potassium than bananas. Many people also consider its creamy texture beneficial for beauty products, and avocado is a valued ingredient in facial treatments.
It is important to note that avocados should never be fed to pets, as they contain persin, which is toxic to them.
When shopping for avocados, look for fruit that feels heavy for its size, as this indicates a good amount of moisture. The flesh should yield slightly to gentle thumb pressure, but if it yields too much, it is overripe. Avoid avocados with tears or bruises on their skin.
Avocados are typically shipped unripe to prevent bruising, so you may need to plan ahead and allow time for ripening at home. If the avocado is hard when you buy it, place it in a paper bag with an apple to hasten ripening. The apple emits ethylene gas, which accelerates the process. Other fruits that emit ethylene and can be used in place of the apple include bananas, pears, and tomatoes.
Once ripened, an avocado will keep in the refrigerator for up to one week.
Preparing an avocado is easier than it may seem to the uninitiated. First, wash the skin gently. Next, cut the avocado in half lengthwise all the way around the pit. Grasp both halves firmly, twist, and pull to separate. Remove the pit using your fingers or a spoon. Many chefs prefer the knife method—thwacking the pit with the knife so that the blade lodges in it, then rotating the knife to remove the pit. However, this method requires practice and can be dangerous. After removing the pit, separate the flesh from the skin using your fingers, a spoon, or a paring knife. To prevent oxidation and browning, you can sprinkle the cut avocado with lime or lemon juice.
One popular avocado recipe is guacamole. Originally from Mexico, the name “guacamole” comes from two Aztec words meaning “avocado sauce.” This dip has many variations and is delicious with tortilla chips or as a side to many dishes. Once you’ve mastered the basics, feel free to experiment with ingredients until you find the perfect flavor combination.
Guacamole
- 2 ripe avocados
- ½ cup red onion, minced
- 1 serrano chili pepper, minced (seeds removed)
- ½ clove garlic, minced
- ¼ cup cilantro leaves, chopped
- Juice of 1 lime
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper
Directions:
Cut avocados in half, remove the pit, scoop out the flesh, and mash it on a plate using a fork.
Add the onion, chili pepper, garlic, cilantro, lime juice, salt, and pepper. Mash together until well-blended.
Taste and add more salt or lime juice if needed.
Transfer to a serving bowl, cover tightly with plastic wrap, and refrigerate until ready to serve.
