About Avocado
One of the most unusual fruits in existence, the avocado is a food staple for many cultures worldwide and contains high levels of monounsaturated fat and numerous vitamins and minerals. The avocado has gained popularity across the United States, with more than 40 percent of all American households buying avocados on a regular basis. An avocado is a flavorful addition to almost any dish, making it a versatile and valuable food source for millions of Americans.
History
The avocado tree is native to Central and South America, where evidence suggests that it originated between 7000 and 5000 B.C. Artifacts found in Mexico and Peru indicate that the cultivation of the avocado did not begin until much later, around 750 B.C. Aztec Indians in Mexico prized the avocado for its fat content and even made a version of modern-day guacamole out of the fruit. It was from the Aztec word for the fruit, ahuacatl, that the name avocado was derived.
When Spanish conquistadors arrived in Mexico in the 1500s, they too enjoyed eating the avocado, and its popularity increased as it was introduced to other parts of the world.
The avocado was introduced to the United States in the 1870s. Today, the avocado is widely available and commonly eaten across the country.
Geography
More than 90 percent of the domestic avocado crop is now grown in California, primarily in the area between San Luis Obispo and the U.S.-Mexico border. Mexico is the world's largest avocado producer, followed by Indonesia and the United States. Avocado trees require subtropical conditions, with no freezing temperatures or high winds, and well-aerated soil. Parts of the United States, Mexico, Indonesia, Colombia, Brazil, Chile, the Dominican Republic and Peru all well-suited for the cultivation of avocado trees.
Types
There are hundreds of avocado cultivars. The most popular types of avocado grown in the United States include Bacon, Fuerte, Gwen, Hass, Lamb Hass, Pinkerton, Reed and Zutano. The Hass avocado is by far the most common avocado found in the United States, comprising more than 95 percent of the California avocado crop.
Features
Hass avocado trees produce avocados year-round. Typically, a Hass avocado has a lengthier shelf life than other avocado cultivars. This avocado is pear-shape and its skin starts out green and then turns purplish-black when ripe. An avocado does not ripen on the tree; rather it falls off or is picked when it is mature and then ripens either on the ground or in coolers on the way to market.
The flesh of the avocado is greenish yellow to yellow and has a high monounsaturated fat content, which is unusual for a fruit. When exposed to air for lengthy periods, an avocado generally begins to turn brown, so many avocado recipes call for an addition of lemon or lime juice to stave off the browning of the dish.
With its smooth, creamy texture and fat content, the avocado is a frequent addition to salads and sandwiches, sushi rolls and sauces. Perhaps the most well-known dish made from the avocado is the popular Mexican dip guacamole. Guacamole dates back to the time of the Aztecs in Mexico and is a simple, yet flavorful dish made from roughly mashed avocado, salt, onion, tomatoes and chile peppers. In Mexico this avocado dish is served with warm tortillas, while in the United States it is generally served with tortilla chips.
Size
A mature avocado tree measures between 20 and 30 feet in height and takes between four and seven years to produce its first avocado. California avocado trees produce, on average, about 150 avocados each year. There are more than 7,000 avocado groves in California, with the average grove size only 10 acres.
A Hass avocado is considered a medium to large avocado and typically weighs from 5 to 12 ounces.
Tags: United States, Hass avocado, avocado trees, than percent, avocado crop, avocado cultivars
