Avocado
Avocado is the fruit of a tree by the same name
which originated in South America and is now grown in other
tropical and sub-tropical climates. It was enjoyed by the Aztecs
who named it ahuacalt. Its name was changed to ahuacate and then to
aguacate by the Spanish until it eventually came to be called
avocado.
The varieties of avocado are determined by shape, colour and
weight. The most common variety is the Haas, an oval avocado with a
rough, bright green skin. As it ripens, the skin turns brown and
eventually black.
The avocado has a large pit in the center that makes it easy to cut
in half. At its ripest, its buttery pale green flesh eventually
develops a slightly nutty taste.
- Select an avocado that is heavy for its size, with a uniform colour and unblemished skin.
- If the avocado gives slightly to pressure, then it is ripe. If it is too soft, it is too ripe.
- Avocado will ripen at room temperature. To speed up the process, place it in a brown paper bag.
- To cut, slice the avocado lengthwise, running the knife around the pit. If the flesh does not lift away from the pit, lightly twist the two halves in opposite directions until it does.
- Avocado flesh darkens rapidly when exposed to air. To avoid oxidation, sprinkle a little lemon juice or vinegar on the avocado.
- Avocado is most often eaten raw.
- Avocado is commonly served in halves topped with vinaigrette, mayonnaise, or a mixture of soy sauce and a small amount of wasabi (Japanese horseradish).
- For a delightful treat, fill the avocado with a mixture of crab and shrimp.
- Avocado also adds an interesting taste and texture to sandwiches and salads.
- Avocado is the main ingredient in guacamole, the Mexican dip made with puréed avocado, onions, jalapeno peppers, lime juice, olive oil and fresh coriander.
Avocado is available year-round in the produce section of your local METRO supermarket.
Avocado is an excellent source of potassium and folic acid. It also contains vitamins B6, C and A, magnesium, pantothenic acid, copper, niacin, iron and zinc.
Avocado can be refrigerated for two or three days.