Avocado

About
The "fruit" with a past, avocados date back to the Aztecs. They called them "abagado" derived from an Aztec term that means "butter from the wood." Central and South Americans have appreciated the lusciousness of this creamy, soft-textured fruit for centuries. Avocados seem almost too luscious to be healthful, but the fat they contain (and there is quite a bit) is highly monounsaturated, the kind that is associated with a healthy heart. Avocados are also rich in vitamin E, another heart helper. Although the banana is thought of as an exemplary potassium source, the avocado actually supplies 60% more potassium, ounce for ounce. These velvety "vegetable fruits" are high in fiber, and provide substantial amounts of folate (folic acid), vitamin B6, and pantothenic acid, as well as some iron, copper, and magnesium.

Varieties
Haas (a popular variety grown in California)
The thick pebbly green skin turns black as it softens. A ripe Haas avocado should be black or it is not ready to eat. The flesh has a rich, buttery texture.

Pinkerton, Fuerte, and Reed varieties
Also from California, are similar in both taste and texture to Haas. However, their skins stay green as they ripen.

Florida avocado
Smooth-skinned and generally larger than California varieties. The texture, even when ripe, is firmer, not buttery like the Haas avocado.

Availability
Avocados are available in markets most of the year, due to staggered growing seasons of the different varieties in Florida and California. Generally, California fruit peaks in spring and summer while Florida's season extends from June through March, with its peak in October.

Nutrition Information:
• Sodium and cholesterol free
• Great source of potassium
For complete nutritional information, click here.

Additional Information
• Why Eat It - Selection - Storage - Preparation
• From Wikipedia, the free encyclopedia