The Benefits of Avocados

The avocado belongs to the Lauraceae family, which produces scented, woody plants that grow in warm regions. These include laurel, camphor and cinnamon. The known species of avocado are: Mexican, Guatemalan and West Indian. The Mexican species is small and contains a high percentage of oil, while the West Indies species is larger with less oil content. The fruit of the Guatemalan species have characteristics that fall between the two.

The avocado is native to Mexico, Colombia and Venezuela. The first Spanish who came to America gave them the name "Pear of the Indies" because of their external resemblance to Spanish pears. The major producers today are Mexico, Brazil, USA, Australia, Israel, China, Kenya, South Africa and Spain. Varieties that are sold in most outlets are Hass (the best known and marketed, with small, rugged dark skin and yellow flesh. These are produced in Mexico and in the Andalusia region of Spain), Bacon (the earliest variety, bright green and widely cultivated in Spain), Cocktail or dátil (pitted and elongated center and a fine, delicate flavor. These are grown in Israel and Spain, and marketed mainly in France), Fuerte (pear-shaped with a dull, thin skin, weighing approximately 250 grams. These are grown in Israel, Kenya, South Africa and Spain) and finally, the Pinkerton variety (elongated, pear-shaped, rough-skinned and pleasant flavor. These are grown in Israel).

The Bacon variety can be purchased beginning in October, the Fuerte is available throughout the year, and the Pinkerton is only available in February and March.

Shape: Avocados are pear-shaped, with a single seed inside that is colored, round and 2-4 cm in width (except for Dátil variety.) They are covered with a thin layer of brownish woody skin.

 

Size and weight: Although there are varieties that weigh about 100 grams and others that can reach 2 pounds, the most commonly sold typically measure 10-13 inches and weigh 150-350 grams.

 

Color: The thick, hard skin is rough and has a green coloration which varies in intensity depending on the variety. The pulp is creamy and oily, and ranges in color from creamy or pale green to a yellowish white, and is very similar to butter.

 

Taste: The taste is reminiscent of walnuts and hazelnuts.

 

Avocados are usually picked by hand, because they are very delicate. A ladder is used and the stem is cut just above where it enters the fruit. Avocados do not ripen on the tree, but begin to ripen once they have been picked, at which time an intense respiratory activity takes place (giving off ethylene), so their long-term storage is difficult. This respiratory activity differs by variety and maturity, as well as environmental conditions and storage.