Learn All About Avocados, Whats Cooking America Types of Avocados The two most widely marketed avocado varieties are the rough-skinned, almost black Hass and the smooth, thin-skinned green Fuerte. The Hass has a smaller pit and a more buttery texture than the Fuerte. Purchasing and Using Avocados Avocados must be used when fully ripe. They do not ripen on the tree and are rarely found ripe in markets. Fresh avocados are almost always shipped in an unripe condition. To test for ripeness by cradling an avocado gently in your hand. Ripe fruit will yield will be firm, yet will yield to gentle pressure. If pressing leaves a dent, the avocado is very ripe and suitable for mashing. They are best served at room temperature. To avoid choosing an avocado that is brown inside, check the stem end of the fruit. Look beneath the edge of the brown button left from the stem. If it is bright green beneath, that avocado is a pretty green inside. If it is brown, do not buy it. Wash your avocados first.

Even though you will not use the skin, when you cut through the skin with a knife germs and bacteria can transfer onto the knife which can go through to the meat of the fruit and contaminate it. When the avocado is cut, the flesh turns brown because of oxidation. You can counteract the brown by adding an acidic substance, such as lemon, lime juice, vinegar, or tomatoes. Refrigerating Avocados – Tips on ripening avocados: To ripen avocados slowly, put them in the fruit bin of your refrigerator. Avocados can be kept in your refrigerator for up to two weeks this way. They will ripening very slowly, so when you take them out of the refrigerator they will be ready to eat in a couple of days. Once avocados are at a desired stage of ripeness, they may be refrigerated for up to 2 to 3 days. Yes – You Can Freeze Avocados! Avocados are best frozen as puree. You can freeze mashed fresh, ripe avocados if you want to have an “emergency supply” of avocados on hand for guacamole. Now you can buy them in bulk and FREEZE them!

So stock up on avocado when you see a sale at your grocery store. The texture of the avocado is the same as a fresh avocado once it thaws. Eating slices of once frozen avocado probably will not be your favorite way, but they work great for making guacamole, smoothies, salad dressings, and spreads. To freeze, mash the avocados with a fork or your blender. Add some lime or lemon juice and mix well (this will prevent the flesh of the avocado from turning brown. For every avocado you need about 1 tablespoon of lime or lemon juice. The best way to freeze the prepared mashed avocados is to use a freeze-weight zip lock bag. Fill the bag with the mashed avocado. Remove the air from the bag and then zip closed and freeze. You could also freeze the avocado puree in ice cube trays. Thaw the frozen avocados in the refrigerator or place the container in a bowl of cool water to accelerate thawing. Each avocado = 3/4 cup puree (12 tablespoons). NOTE: Frozen avocado puree must be used within 4 to 5 months of freezing. Did You Know? An avocado is a fruit and not a vegetable!

It is actually a member of the berry family. In the past, the avocado had a well-entrenched reputation for inducing sexual prowess and wasn’t purchased or consumed by any person wishing to protect their image from slanderous assault. Growers had to sponsor a public relations campaign to dispel the ill-founded reputation before avocados became popular. Avocados got their name from the Spanish explorers. They couldn’t pronounce the Aztec word for the fruit, know as ahuacatl, “testicle,” because of its shape. The Spanish called the aguacate, leading to the guacamole we know today. Avocados must reach full maturity before they are picked, however, they do not soften on the tree. The tree can actually be used as a storage unit by keeping the fruit on the tree for many months after maturing. Avocados are not just for guacamole. Although the yummy dip is probably one of their most popular uses, and my guacamole recipes (featured below) are fantastic, there are other reasons to love avocados. Seeding, Peeling, and Cutting Avocados Wash the outside (skin) of avocados!

Even though you will not use the skin, when you cut through the skin with a knife germs and bacteria can transfer onto the knife which can go through to the meat of the fruit and contaminate it. Start by cutting the avocado lengthwise around the seed with a sharp knife with a blade at least 2 inches longer than the avocado. Place the avocado in the palm of your hand and insert the knife. Without moving the knife, roll the avocado around, slicing it top to bottom and back to the top. A gentle twist will separate the two halves of the avocado, exposing the meat and the seed inside. To remove the seed, carefully “hit” the seed with the knife so it pierces it about 1/4 inch or so. Turn the knife with the seed, and it will come loose from the inner flesh so you can easily lift it up and out of the avocado. To remove the seed from your knife, pinch the seed by placing your fingers over the knife blade (blunt side) and squeeze as though you are pinching the end of the avocado. It should pop off from the knife and fall freely.

History of Avocados: It is evident from miscellaneous reports by Spanish Conquistadores that, at the time of the Spanish conquest, avocados were grown from northern Mexico south through Central America into north-western South America and south in the Andean region as far as Peru (where the avocado had been introduced shortly before the conquest), as well as into the Andean region of Venezuela. The Aztecs used the avocado as a sex stimulant and the Aztec name for avocado was ahuacatl, meaning “testicle.” In the pre-Incan city of Chanchan, archaeologists have unearthed a large water jar, dated around 900 A.D., in the shape of an avocado. 1518 – Martin Fernandez de Enciso (1470-1528), Spanish conquistador and cosmographer, wrote the first published record that describes the avocado in his book, Suma De Geografia Que Trata De Todas Las Partidas Del Mundo, as commonly grown near Santa Marta, Colombia. This was the first account in Spanish of the discoveries in the New World.

1519 -Spanish soldier of fortune Hernando Cortez (1485-1547) set foot in Mexico City, the first white man to do so. Cortez found that the avocado was a staple in the native diet 1526 – Fernandez de Oviedo (1478-1557), historian to the conquistadores, wrote the following on avocados trees he saw along the north coast of Colombia:”In the center of the fruit is a seed like a peeled chestnut. And between this and the rind is the part which is eaten, which is abundant, and is a paste similar to butter and of very good taste.” 1550 – The Spanish name, Aguacate, was first used by Pedro de Cieza de Leon (1518-1554), Spanish conquistador and historian, in a journal of his travels written in 1550. He noted that at that time the avocado grew in Panama, Ecuador, Colombia, and Peru. 1554 – The first mention of the avocado as growing in Mexico, was made by Francisco Cervantes Salazar in 1554.

In his book Crica de la Nueva Espa (Chronicles of New Spain), he listed the avocado among fruits sold in the market of Tenochtitlan (the name for Mexico City at that time). The Spanish conquistadors also discovered a unique use for the avocado seed. The seed yields a milky liquid that becomes red when exposed to air. The Spaniards found they could use this reddish brown or even blackish indelible liquid as ink to be used on documents. Some of these documents are still in existence today. 1672 -W. Hughes, physician to King Charles II of England, in his visit to Jamaica, wrote that the avocado was “One of the most rare and pleasant fruits of the island. It nourisheth and strengtheneth the body, corroborating the spirits and procuring lust exceedingly.” 1700s – European sailors in the 1700s called it midshipman’s butter because they liked to spread it on hardtack biscuits 1833 – Judge Henry Perrine planted the first avocado tree in Florida. 1856 -.The California State Agricultural Society Report for 1856 stated that Thomas J. White grew the avocado in Los Angeles.

1871 – In California, the first successful introduction of avocado trees was planted by Judge R. B. Ord of Santa Barbara, who secured the trees from Mexico in 1871. 1879 – The oldest living tree is found on the University of California, Berkeley campus and was planted in 1879. 1892 – In other southern California locations, avocados were planted by various people who introduced and planted seed from Mexico and Guatemala. In the early 1890’s, Juan Murrieta of Los Angeles became interested in the avocado and imported a large amount of thick-skinned fruit from Atlixco, Mexico. He distributed some of the seeds of these fruits among his friends and planted the others. From this group of seedling trees, came a number of the varieties that first attracted attention as promising commercial fruits. 1895 – In 1895, Young Charles Delmonico and Ranhofer introduced New York to the “alligator pear.” or avocado, which had been newly imported from South America.

Ranhofer had known of the avocado — he mentions the avocado in his book, The Epicurean, which he published the previous year — but until 1895 he had been unable to secure a supply of the buttery fruit. 1911 – Frederick O. Popenoe, owner of the West Indian Gardens of Altadena, California, sent Carl Schmidt to Mexico (Mexico City, Puebla, and Atlixco) to search for avocados of outstanding quality and to locate the trees from which they came. Schmidt, who located what turned out to be the Fuerte as a dooryard tree in Atlixco, Mexico. Only one of the trees he brought back survived the great freeze of 1913 in California. This surviving tree was given the name Fuerte, Spanish for “vigorous.” Schmidt said, “Two years later came the big freeze. In the spring when we began to take stock of damage, it was the Fuerte that came through and it was the only avocado that survived.

It thus proved itself adaptable to our temperatures.” The Fuerte tree created California’s avocado industry.Carl Schmidt was compelled to tell and retell the story of his fortuitous discovery of the Fuerte avocado. “Popenoe was a nut — an imaginative, idealistic nut without which our nation would suffer and certainly make little progress.” History of Hass Avocados: 1926 – The most popular California avocado is the Hass (frequently mispronounced and misspelled as Haas), which weights about half a pound and has a pebbly black skin when ripe. Hass avocadoes are unique because they are the only avocado variety that is produced year-round. According to the California Avocado Commission: The tree began life as a mistake – a lucky-chance seedling planted by A.R. Rideout of Whittier. Rideout, an innovator and pioneer in avocados, was always searching for new varieties and tended to plant whatever seeds he could find, often along streets or in neighbors’ yards. In the late 1920s, Mr. Rudolph Hass, a postman, purchased the seedling tree from Rideout, and planted it in his yard.

According to Paul Wilkes, son-in-law of Rudolph Hass, the California Avocado Commission’s statement is misleading: “Rudolph Hass did buy the avocado seeds from Mr Rideout, but he planted them himself. Rudy had used all of the money he had to buy the land for his grove. He was only earning 25 cents an hour working as a postman so he couldn’t afford trees. Mr. Rideout was noted for using any seeds he could get his hands on, including the garbage from restaurants. His selection process occurred when the seedlings were ready to graft. He would then destroy any weak seedlings. Rudolph Hass knew nothing about raising trees, but Mr. Rideout was very helpful to him and instructed him to plant three seeds in a cluster where ever he wanted a tree, and then pull up the two weakest seedlings and graft the strongest.

For this reason, no one knows what kind of seed produced the Hass tree.” Following are excerpts from 2004 article, How The Hass Avocado Came To Be, by Cindy Miller, granddaughter of Rudolph Hass: My mom, Faith (Hass) Wilkes knows how the Hass avocado came to be, so I will share it with you . . . After reading a magazine article illustrated with an Avocado Tree with dollar bills hanging from it, Grandpa bought a small 1 1/2 acre grove in La Habra Heights in 1925. There were a few Fuerte avocado trees. He planted the rest of the grove on 12 foot centers with three seeds in each hole. He hired a professional grafter named Mr. Caulkins, to graft cuttings from the existing Fuerte trees onto the strongest of the three trees from each hole. All but three “took”. The next year Mr. Caulkins re-grafted those three trees. The following year Mr. Caulkins re-grafted the one tree that had rejected the graft again. Again it didn’t take. Grandpa was ready to give up and chop the tree down, but Mr.

Caulkins said it was a good strong tree. He advised Grandpa to just let it grow and see what happens. So he did. The Hass avocado happened. Grandpa Hass only planted the seed, Mr. Caulkins did the grafting, and God gave the increase. Grandpa patented the Hass Avocado in 1935 but, since it was the first patent ever issued on a tree, it got no respect. Growers would buy one tree from Mr. Brokaw who had the exclusive right to produce the nursery trees. They would then re-graft their whole grove with the bud wood from that one tree. For that reason Rudolph Hass made only $5,000 royalties on his patent. However, he was the first to have a producing grove of Hass Avocados, all be it a very small grove. He found a ready market for the fruit at the Model Grocery Store in Pasadena where the chefs for wealthy people who lived on South Orange Grove Street shopped. Once they sampled the Hass variety, they insisted on it.

My mom, her sister, and three brothers worked with Grandma and Grandpa harvesting and also sold avocados from a roadside stand by the grove at 430 West Road in La Habra, California. Every Hass avocado tree today is descended from that original tree. There is a plaque commemorating the location of the parent tree but the tree died of root rot and was cut down on 9/11/2002 at the ripe old age of 76 (It was planted in 1926). That is very old for an avocado tree. The wood from the tree is stored at the nursery run by Mr. Brokaw’s nephew. Some of the wood has been made into jewelry, gifts, and keepsakes by Mr. Hass’s Nephew, Richard Stewart. He gave them to members of the Hass family and some members of the Avocado Growers Association. Grandpa expanded to Fallbrook with an 80 acre orchard which bore its’ first crop in 1952 just as Grandpa Hass died of heart failure in the Fallbrook Hospital.

However, Grandma Hass lived to the ripe old age of 98 after a lifetime of eating a half piece of wheat toast with avocado slices on it with breakfast just about every morning. Patents expire after 17 years. When Grandpa filed for his patent in 1935 he prayed and asked the Lord to let him live as long as the patent was good. As a young man he had been rejected from service in WWI because of a congenital heart condition. He knew his ticker was not too good, yet he worked hauling those heavy mail sacks all those years. He passed away in 1952 a few months after his 17-year patent on the Hass avocado expired. Grandma Hass lived the rest of her life on the pension from Grandpa’s mailman job. Others saw the profit potential in the Hass avocado and have developed it into the industry it is today. Now we all enjoy its fruit. Sources: The Hass Mother Tree 1926-3003, California Avocado Commission. California Avocado Society, Yearbook 1970-71, page 6. How The Hass Avocado Came To Be, by Cindy Miller, 2004.

I’ll Have What They’re Having – Legendary Local Cuisine, by Linda Stradley, Globe Pequot Press, 2002. Spanish 201: Beginnings of Castilian Hegemony to 1369 (Fall 1999), by Frank Domguez, The Avocado and Human Nutrition. I. Some Human Health Aspects of the Avocado, by Bob Bergh, Department of Botany and Plant Sciences, University of California. University of California Avocado Information Site. Vegetarians in Paradise. W. B. Storey. What Kind of Fruit is the Avocado? California Avocado Society Yearbook 1973-74. P70-71. The English living in Jamaica called the avocado an alligator pear. Some speculate that they were comparing the skin to that of an alligator. Others say alligator was a corruption of ahuacatl. In Jamaica today the people call the avocado a pear.

The Dutch called it avocaat; Spain abogado; France avocatier; Trinidad and Tobago zaboca, Even George Washington, First President of the United States, wrote in 1751 that agovago pears were abundant and popular in Barbados. Learn these wacky words for avocado. | Dictionary.com Blog July 15, 2010 by: Dictionary.com 75 Comments As you munch on guacamole and chips , chew on the etymology of the humble avocado. Its many names are as wacky as the fruit is yummy . Guacamole is in the news because a study links the beloved dip to many cases of food poisoning. The reason? Raw ingredients that may not be washed properly or adequately refrigerated. Just be cautious. This news doesn’t dampen our enthusiasm; rather it creates a reason to discuss the provocative nomenclature of the bumpy-shelled fruit. A biologist calls it persea americana, but avocado derives from the Nahuatl word ahuacatl, which also refers to a certain part of the male anatomy that the fruit somewhat resembles.

In English, the word has almost the same pronunciation as the Spanish abogado, “lawyer.” In Mexico it is called the aguacate. Use your imagination to understand why the Aztecs called it the fertility fruit. Legend has it that an early English description of “avocado” called it the “avogado pear,” leading to the misunderstanding of “ alligator pear .” The fact that the shell of the fruit looks vaguely crocodilian doesn’t hurt. In South America, some call it la manzana del invierno, “the apple of the winter.” But if you happen to be in North America, mash one up with some herbs and lime, perhaps you would call it ahuacamolli, ahuaca “avocado” and molli “sauce.” Hence, guacamole . Why Do Jamaicans Call Avocados "Pears?" - Page 5 Why Do Jamaicans Call Avocados "Pears?" Results 61 to 75 of 156 4Likes Barbados my home no matter where ever I go Posts 1,019,814 Its funny to see what a simple question turns into on the mix, lol.

Sleepindawg, I'd say that next time google, then if you don't get any satisfactory results, come and ask the wise folk of imix. Uh........every islander I know call the "avocado pear" , Pear.........so what's with you? Those Who Sacrifice Freedom for Security Deserve Neither 1,021,555 Originally Posted by Mystic Xtremist you were the shemotional bulla that tried to diss jamaicans and EDUCATE them with your "this is an avocado" and "this is a pear" idiocy. Now you get mad when ppl reply to you in kind? Are you really this completely braindead? You start some shite now u doh wanna deal with the backlash bulla. Yuh mistake was acting like a smartass in the 1st place. Shemotional, talk about black pots and kettles boi. When u kick up ppl, prepare to get kick back. Damn, u really are as soarf as dem say. Alligator pear. Hurts to be wrong, doesn't it? Next time just ask a question and doh try play like u educatin ppl. Yawn!!!

Like I said..."is only the same set a sk.un.ts on {dis} bullshit." Take two of deez and call me in de mawnin... marc, what does pear shaped mean? dat de shape look like an avocado, zabuca or north american pear? marc ,what's the answer? interested minds wanna know. Originally Posted by SleepingDawg Why do they INSIST on doing this? I couldn't tell you how many arguments I got into various and sundry Jamaicans over this matter. Don't confuse the two. It's already confusing that Avocado is actually a fruit and not a vegatable, much less to add to the confusion by having TWO different with the SAME name. De same reason why Bajans, does call it pear..... and as far as I concern it is a pear........ get it 1,816,754 Originally Posted by SleepingDawg A nearby island.

Just like how I learned yesterday dat Jamaicans ain't de only ones dat call Avocadoes "pears" you now are learning today dat not only Bajans say "Cheese on Bread" We say it like "Jeezumbread", "Cheezeumbread" or even "Jeezumpiece" Usually followed by "man!" A nearby island........ I ask u where yah from and yah tell me a nearby island that could be anywhere....... Yah say if I want to know I should ask and I did and u playing wid mah....... : and for the record we say cheese on bread but the words are actually rolled into one....and we also say man We going from Sun til Sun.......

Avocado Dietary Gudelines | California Avocado Click here to review the 2015–2020 Dietary Guidelines for Americans Meeting the 2015-2020 Dietary Guidelines for Americans with California Avocados To help consumers incorporate California Avocados into a healthy eating pattern that meets the Dietary Guidelines, the California Avocado Commission’s own Registered Dietitian Ambassador, Katie Ferraro, created a one-week meal plan that: Is full of variety, nutrient dense food choices (like avocados!) while averaging 2,000 calories a day over the weeks’ time, Is intended to help you shift your diet towards healthier choices including those from plant foods like vegetables, fruits, whole grains, oils, legumes, nuts, seeds as well as nonfat or low-fat dairy foods and/or fortified soy beverages. The meal plan is not devoid of animal foods, but focuses on the versatility of fruits, vegetables, whole grains and a variety of plant-based proteins. California Avocados are a great addition to any plant-based meal plan as they provide good fats and contain nearly 20 vitamins, minerals and other nutrients.

Because plant foods are at the forefront of the meals and snacks, the bonus of this plan is that it is fiber packed, exceeding the goal of 28 grams of fiber a day for a 2000 calorie diet Limits calories from added sugars and saturated fats as well as sodium because per day it averages less than 10 percent of calories from added sugars, less 10 percent of calories from saturated fats and less than 2,300 milligrams of sodium Features three delicious California Avocado recipes each day to support a healthy eating pattern and help with meal prep Check out the full 7 Day Meal Plan Fruits & Veggies — More Matters® The Dietary Guidelines for Americans recommends that Americans double the amount of fruits and vegetables they currently eat. The Produce for Better Health Foundation offers the Fruits & Veggies—More Matters® health initiative, a program that offers expert cooking advice, nutrition information and shopping tips. Eating a colorful variety of fruits and veggies provides wider range of valuable nutrients like fiber, vitamins, and potassium. California Avocados are part of The Produce for Better Health Foundation's Fruits & Veggies—More Matters® health initiative in the green fruit category. This program offers expert cooking advice, nutrition information and shopping tips.

The natural antioxidants in fruits and vegetables will help keep your body working at its best, so consuming a diet that meets your daily recommended amount of fruits and vegetables is one of the best ways to give your body a strong defense against disease. Fruits and vegetables are protective to health as they’re helpful at reducing the risk of coronary heart disease, stroke and some cancers. They’re also low in calories, which helps prevent obesity … a significant risk factor for type 2 diabetes, cancer and cardiovascular disease. California Avocados and MyPlate On June 2, 2011 First Lady Michelle Obama and Agriculture Secretary Tom Vilsack unveiled an exciting new food icon, “MyPlate®,” to serve as a reminder to help consumers make healthier food choices. MyPlate promotes filling “half your plate with fruits and vegetables” and is a replacement for the Food Pyramid. This science-based, government recommendation to make half your plate fruits and vegetables is a significant and positive step in the battle to fight obesity and related health issues in America and should increase the consumption of fruits and vegetables.

MyPlate was a new generation icon with the intent to prompt consumers to think about building a healthy plate at meal times and to seek more information to help them do that by going to The new MyPlate icon emphasizes the fruit, vegetable, grains, protein and dairy food groups. One of the best things you can do when working toward a healthy diet is to put more fruits and vegetables on your plate. As a matter of fact, the USDA and Produce for Better Health Foundation (PBH) recommend that you fill “half your plate” with fruits and vegetables. Fresh, fruits and vegetables provide you with essential vitamins, minerals, phytonutrients and fiber. California Avocados, which are in season from the spring through the summer, are a great ingredient to include in nutritious meals that you need to put together quickly. They add a delicious, creamy flavor to dishes, require very little prep work and contribute “good fats,” along with nearly 20 vitamins, minerals and phytonutrients to one’s diet. Everything you wanted to know about the avocado and more!

FEEDBACK/HELP Avocado -- the fruit that would make butter and meat obsolete If you love fatty, creamy, hearty foods and want to avoid the cholesterol and toxicity of meat and dairy, anchor your diet with avocado! by David Klein dave@livingnutrition.com From Living Nutrition Magazine vol. 11 � Living Nutrition Publications. This article may not be reused in any way without written permission from the author. Avocado is more than just a tasty treat to be enjoyed in guacamole--it makes a hearty satisfying meal when eaten alone, in salads, and in other dishes. Most people who transition from a standard American diet to a vegan diet with avocado, nuts and seeds dont miss the animal foods because raw vegan plant fat is so satisfying as well as more nutritious than cooked fatty animal foods! In hundreds of thousands of cases, people whove adopted a vegan diet of predominantly raw foods with minimal or no cooked starches as part of a healthful lifestyle (including regular exercise and adequate sleep), have lost excess weight, overcome illness, gained new vitality, and avoided the killer diseases which now plague our meat, bread, dairy, and junk-food eating society.

The fresh vitamins, active enzymes, organic minerals, soluble fiber, high water content, and easily digested fats and proteins in avocados and other fruit and plant foods can help transform any sluggish, overweight meat eater into a slimmer and more dynamic person. Some of the leanest people I know eat the most avocados! Cooked foods such as bread, pasta, meat, dairy and junk foods are the villains that can keep an avocado eater from losing excess fat. If your goal is to reduce your consumption or transition completely off of meat and dairy, avocado may be the perfect way to satisfy your natural cravings for creamy nourishment. Dr. William Esser writes in his Dictionary of Natural Foods: The avocado is one of the most valuable foods which nature has given man. For those concerned about eliminating meat from their diet, this offers not merely a substitute, but a food which is much superior in value for human maintenance. It is rich in protein and fat and comparatively higher than any other fruits in these elements. The fat is more digestible than animal fats. Avocado is also known as the alligator pear because of the rough skin on some varieties.

In the 17th and 18th centuries the fruit was also commonly known as butter pear. In tropical Central America, avocado trees have been growing wild for thousands of years, providing natives with a rich food. The Aztecs called the tree Ahuacatl. Marauding Spanish armies changed this to abocado or avocado, the now common English name. According to the Little Green Avocado Book, there is strong evidence that avocado trees flourished 50 million years ago in what is now California, and avocados might have provided food for dinosaurs. Todays avocados are derived from three natural races. The Mexican type (semi-tropical) produces small fruits, 6 to 10 ounces having glossy purple, paper-thin skin when ripe. The Guatemalan type (subtropical) yields medium pear-shaped fruits which are first green, turning purple-black or coppery-purple when ripe, with a typically tough shell. The West Indian type (tropical) produces enormous, smooth, round, glossy green fruits as up to 2 pounds in weight.

In the United States, 95 percent of the commercially grown avocados come from California, with small percentages coming from Florida, Louisiana, Texas and Hawaii. The California Rare Fruit Growers Fruit Facts, Volume One, reports that avocados grow well in valley and coastal California, as far north as Cape Mendocino and Red Bluff. Hybrid forms of all types are grown. Avocado growing is relatively new in the United States. They are available year round. The harvest time depends on the variety. The Hass, the best known commercial variety, is a hybrid of the Mexican and the Guatemalan types and is picked from January into fall depending on where it is grown. The Little Green Avocado Book also reports that avocado trees are large evergreens of the laurel family, and there are about 400 commercial varieties of avocado. Some are: Bacon, Ettinger, Fuerte, Gwen, Hass, Nabal, Pinkerton, Reed and Zutano. Mexican types ripen in 6 to 8 months from bloom, Guatemalan types 12 to 18 months.

There are wide differences in the flavors of individual avocados, ranging from salty, to nutty, to sweet, with shades in between. If a fruit has been picked too early it may be watery and unpalatable. If picked too late, some varieties develop a rancid flavor. If a Bacon avocado tastes like bacon, it is rancid. If an avocado has dark flesh (rot), compost it and/or salvage the good parts. At some farmers markets and produce stores, one can occasionally find Cukes (also known as "Cocktail" or "Finger" avocados), seedless, pickle-shaped avocado fruits which result from improperly pollinated flowers. One can also occasionally find miniature avocados which have thin, black edible skin and an anise flavor (the Mexicola is one variety)--these make a delightful treat! Julie Frink, Curator for the Avocado Variety Collection, University of California Research Station at Irvine, California, writes: I have nearly 20 varieties growing in my yard and the Hass variety is always one of the best. Some of the green varieties sold in stores have given a bad name to some really fine green skinned fruits.

The most inferior tasting avocados have either been picked when too immature or they are poor quality pollinator varieties to begin with. One of our favorites is the round, green Reed. A perfect Reed on Labor Day is a most fantastic treat! So often these wonderful fall avocados are picked and sold in the spring when they are watery and tasteless. The green, elongated pear shaped Pinkerton can be fantastic if allowed to stay on the tree until full maturity but will be rubbery and tasteless if picked too soon. The Little Green Avocado Book also states that an acre of avocado trees can yield more food than an acre of any other tree crop. Imagine the ecological implications--a perfectly healthful meaty food which requires 1/200th or less of the acreage needed by the cattle industry for a comparable yield in pounds, posing no pollution problems--and no carnage! Worried about mad cow disease?--eat raw avocados, seeds and nuts and stay sane and mentally keen!

Avocados are bursting with nutrients--vitamins, A, B-complex, C, E, H, K, and folic acid, plus the minerals magnesium, copper, iron, calcium, potassium and many other trace elements. Avocados provide all of the essential amino acids (those that must be provided by our diet), with 18 amino acids in all, plus 7 fatty acids, including Omega 3 and 6. Avocados contain more protein than cows milk, about 2% per edible portion. Since rapidly growing nursing infants obtain no more than 2% protein from mothers milk, we can safely assume that children and adults do not regularly require foods richer in protein than avocado. Our bodies recycle approximately 80% of our protein; cooked protein is denatured and largely unusable, thus our protein need is far lower than what is taught by conventional dietetics. A small avocado will provide more usable protein then a huge steak because cooked protein in meat is deranged and mostly unavailable to our liver, the organ which makes all of our bodys protein.

There is clear evidence from many sources that cooked fatty and high-protein foods are the prime culprit in our countrys high rate of cancer, as well as in colitis, Crohns disease and many other diseases. (I instantly healed up from a long illness, ulcerative colitis, seventeen years ago after I stopped eating meat and adopted a properly combined low-fat vegan diet of mostly raw fruits and vegetables, and I have since helped over 1,000 people recover from similar illnesses.) Ripe, raw organically grown avocados are naturally pure and furnish all of the elements we need to build the highest quality protein in our bodies. The water content of avocado by weight averages 74%. Because avocado is a ripe, watery, enzymatically-alive fruit, it ranks as the most easily digested rich source of fats and proteins in whole food form. The ripening action of the sun predigests complex proteins into simple, easily digested amino acids. The fat content (by weight) varies from 7 to 26 % according to the variety, averaging 15%.

Approximately 63% of the fat in avocados is monounsaturated, 20% is polyunsaturated and 17% is saturated. Avocados are the perfect source of dietary fat--appetizing in their raw state, digestible, and pure. Another plus is that avocados have no cholesterol. Avocado is an alkalinizing food, i.e., the mineral end products of metabolism have an alkalinizing effect in the blood and other bodily fluids. Because the human body works to maintain a slightly alkaline pH, an alkalinizing diet is the most healthful way of eating. Meat, dairy and most raw nuts create acidity in the body--excess eating of these causes the leaching of alkalinizing calcium from our bones to buffer the acidity, leading to osteoporosis. Dr. Douglas Graham states: Current bone density testing has verified loss of calcium from the bones after the consumption of just one meat meal. A similar meal containing the same amount of protein from plants results in no calcium loss.

Fruit and vegetable proteins, which supply the complete spectrum of human nutrients, must be considered superior to animal protein which are deficient or missing many of our essential nutrients such as fiber, vitamin C and a host of phytonutrients and antioxidants. Avocado eaters who eat a healthful vegan diet typically experience more lustrous hair, softer, smoother skin, more pliable nails, fewer joint problems, slimmer belly, less body odor, improved mental function and enhanced libido. Upon giving up animal meat and dairy, switching to a diet of 75% to 100% raw vegan foods with enzymatically-alive plant meat, and adopting a healthful lifestyle, a multitude of people have reaped amazing health benefits and joyous vitality. ==================== How to eat avocado * The Natural Way -- Using your claws (fingernails), peel off the skin. The skin of a naturally ripened avocado will easily spiral off in one to three pieces. Try this: slide a whole nude avocado through your lips and eat it slowly. There is no more sensual eating experience! * The Modern Way -- Using a knife, slice an avocado along the north-south or east-west axis, then remove the pit.

The halves can be sliced into smaller segments. The skin can then be peeled off, or you can scoop out the flesh with a spoon. Eat plain as a snack or scoop the flesh into a bowl or onto a salad. * Avocado generally requires approximately one and a half to two hours in the stomach to be digested. It digests well if the eater is relaxed, hungry, energetic, has an empty stomach and follows proper food combining guidelines. If one eats avocado when tired, one may fall asleep. * For optimum digestion, eat avocado alone or with any non-sweet-non-starchy fruit or any non-starchy vegetable food. Eating avocado with leafy greens, celery and/or cucumber will enhance the digestive process as additional digestive enzymes are secreted. People with weak digestion will generally experience enhanced digestion when eating avocado with non-starchy salads as opposed to eating avocado alone. * Avoid eating avocado with or within 20 minutes of eating sweet fruit or drinking sweet fruit juice. The combination of little bit of lemon or grapefruit juice with avocado tends to digest well for most people. * Wait at least 3 hours after eating avocado before eating sweet fruit.

* Do not eat avocado with any other kind of oily, fatty or high-protein food such as seeds, nuts, coconut, olives, yogurt, cream, cheese or meat. Wait several hours between eating these foods, although the ideal is 24 hours. It takes several hours to digest and utilize any kind of heavy/oily food, and the body can only digest one at a time * Some people become sluggish and do not function well when eating heavy foods in the morning; it might be best to eat avocado mid-day and after. * Avoid eating avocado if you are experiencing acid reflux, indigestion, sore throat, inflammation or fever. * Overeating avocados can lead to sluggishness, hyper-acid stomach, and skin outbreaks. * The quantity of avocados that is healthful for you is a function of your taste preferences and digestion. Generally, one a day, three to six days per week is a good baseline. For best results, tune in to your bodys senses and observe your energy levels, digestion and elimination. ================= * Mash avocado (avo butter) into baked potatoes. * Smear avo butter over steamed vegetables.

* Dollop warmed avo butter over hot air popped corn. * Spread avo butter on whole grain bread and soft corn tortillas * Dip baked corn chips into a avo halves, or a bowl of avo pulp. All Raw: * Halve and pit avocado then scoop (or dip) celery, carrot, broccoli, bell pepper pieces in and eat as a snack * Add to salads--theres your dressing! * Mix with chopped bell pepper, tomato, celery, lemon juice, etc. for guacamole or salsa. * Party time: slice into spears or chunks, insert toothpicks, and serve as hors doeuvres. (Who needs cholesterol and fat laden cheese!?) * Make veggie handwiches or veggie roll-ups--place chopped veggies, sprouts, tomatoes and avocado chunks on lettuce, or kale or cabbage leaves, fold them over or roll them up, and enjoy. * Add to processed vegetables--veggie slaw, veggie loafs, veggie cakes and cookies.

* Mix into veggie and sprout soups--blend in to make a creamy texture, or serve chunky style. * Make dressings--avo-carrot juice, avo-tomato-celery (add a little lemon or grapefruit juice and/or herbs to taste). * Avo butter--smear a halved avocado over freshly shucked corn on the cob * Avo butter--spread avocado on Essene (sprouted grain) crackers. * Stuff avocado and veggies into cored bell peppers (whole or halved) and serve as a handwich or other entree. Note: avocado and starchy foods (e.g., potatoes, bread, grains, corn, old carrots) make a fair food combination--for optimal digestion, do not combine avocado and starchy foods. ============== Some extraordinary avocado uses * House plants. Stick toothpicks in the sides of avocado pits and set them on the top of a water-filled glass. A plant will sprout forth which can be transplanted into a pot after a few weeks. On the Avocado Information Web Site, University of California, Cooperative Extension, Dr.

Mary Lu Arpaia and Dr. Ben Faber report: It is possible to grow an avocado from seed, just don't let it dry out. Be aware that the seed is the result of cross-pollination so the resulting tree will be different from the tree the fruit came from. For example, if you plant the seed from a Hass avocado, the resulting tree will be a cross between a Hass and something else... it will NOT be a Hass! Also, keep in mind that avocados planted from seed take anywhere from 5 to 13 years+ before they flower and produce fruit. When I start an avocado from seed I usually take it right from the fruit, I cut about 1/4" off the tip of the seed with a sharp knife, and place the seed in a pot with potting soil with just the flat/cut top of the seed showing above the soil. Keep it moist and wait...(time to germinate varies). * Hand cream. If you have chapped hands or want to prevent chapping in the winter, rub in some avocado. * Shaving cream. Smear it on! * Sunburn relief.

It may not block any of the sun but it will help keep your skin moist. * Foot and hand massage. With your partner, share the luxury of a relaxing massage. If you both have sex in mind, dont stop at the hands and feet! ============== watery and fiber-rich, non-consiptating ** low water, no fiber constipating has all essential amino acids ** amino acids denatured by cooking no cholesterol ** high in cholesterol takes 2 to 4 hours to digest, normally will not putrefy ** takes 12 to 24 hours to digest, normally putrefies, poisoning our blood, tissues and brain no parasites, pathogens or tumors ** incidences of parasites, pathogens and tumors range from rare to common not inoculated with any chemicals ** typically inoculated with antibiotics, medicines and hormones water-rich and non-allergenic ** bloody and laden with allergenic proteins does not need cooking or any preparation other than peeling ** if eaten raw, the parasite-pathogen risk increases; when cooked the fats become carcinogenic, the proteins coagulate, and the heat-deaminated minerals become embedded as arterial and bowel plaque leading to atherosclerosis, heart disease, Alzeimers, etc.

100% healthful ** a major health hazard with links to cancer, colitis, diabetes, obesity and many other diseases alkalinizing ** acidifying the fuel required to digest avocado and other fruity fats is less than half of that required to digest meats, and digestion time is dramatically lower as well ** takes approximately 50% of bodys energy and as much as three days to digest and clean up the toxins from its decomposition in the gut and the immune system response to the toxic proteins and grease which enter the blood 100% ecologically sound ** ecologically destructive, requiring up to 200 times the acreage and over 10 times the quantity of water to produce one pound of food (approximately 220 gallons of water per pound of avocado vs. 2,400 gallons water per pound of beef); grazing causes soil erosion and in some countries deforestation; liquid, solid and gaseous animal wastes pollute the atmosphere, land and waterways. ====================== 1. Its a vegetable. Fact: Its actually an oily berry--a fruit. 2. Its high in cholesterol. Fact: It has no cholesterol. Only animal foods have cholesterol. 3.

Its high in fat. Fact: By weight, avocados average 30% easily digestible oily fatty acids and approximately 70% water. 4. Its saturated fat content is dangerous. Fact: Only about 2.5% of the edible portion of avocado is saturated fat, and unheated saturated fat from live plant foods is non-toxic. 5. Its fattening. Fact: It is the cooked starches, meat, dairy and processed sugar in peoples diets that feed their fat cells. Most active people who consume avocados as part high raw food vegan diet have no problem losing excess fat and staying lean. 6. It is a tree ripened fruit. Fact: The avocado doesn't soften on the tree. After dropping or picking it must be allowed to soften for 4 to 17 days depending on the variety and ambient temperature and humidity. 7. It is best to ripen it in a bag. Fact: Not necessary. Keep your weekly supply of avocados on your kitchen table, counter or somewhere else in plain sight. Pinch the tops and bottoms each morning and when they yield to pressure on both ends they are ripe.

Refrigerate the ones you are not ready to eat. 9. It cant be refrigerated. Fact: Yes it can. Wrap ripe avocado in plastic or keep it in a plastic bag or container. If it is refrigerated for too long some spoiling may result. Remove unripened avocado from the refrigerator 2 or 3 days before you intend to eat them. 10. Keep the seed in to keep the guacamole from turning black. Fact: That is an old wives tale! Wrap it in plastic to keep oxidation at bay. =================== Avocado Production in India - Saurindra P. Ghosh* Avocado Production in India - Saurindra P. Ghosh* * Deputy Director-General (Horticulture),Indian Council of Agricultural Research, New Delhi, India. 1. INTRODUCTION Avocado is a native of tropical America. It originated in Mexico and Central America, possibly from more than one wild species. The early Spanish explorers recorded its cultivation from Mexico to Peru but it was not in the West Indies at that time. It was introduced into Jamaica in 1650 and to Southern Spain in 1601.

It was reported in Zanzibar in 1892. It was first recorded in Florida in 1833 and in California in 1856. Avocado is the most nutritive among fruits and is regarded as the most important contribution of the New World to human diet. The fruit is relished by some people, but not by others. The pulp is rich in proteins (up to 4%) and fat (up to 30%), but low in carbohydrates. The fat is similar to olive oil in composition and is widely used in the preparation of cosmetics. Avocados have the highest energy value (245 cal/100 g) of any fruit besides being a reservoir of several vitamins and minerals (Table 1). Avocado is mainly used fresh, in sandwich filling or in salads. It can also be used in ice creams and milk shakes and the pulp may be preserved by freezing. Three antifungal compounds have been isolated from the peel extracts of immature fruits of the Green cultivar. Table 1. Chemical Composition of Avocado Fruit (per 100g of edible portion) I.

General Composition Source: Madhav Rao and Abdul Khader, 1977 2. PRESENT SITUATION OF AVOCADO CULTIVATION 2.1 Major areas where avocados are grown Avocados can be grown on a wide range of soils, but they are extremely sensitive to poor drainage and cannot withstand water-logging. They are intolerant to saline conditions. Optimum range of pH is from 5 to 7. Depending on the race and varieties, avocados can thrive and perform well in climatic conditions ranging from true tropical to warmer parts of the temperate zone. In India, avocado is not a commercial fruit crop. It was introduced from Sri Lanka in the early part of the twentieth century. In a very limited scale and in a scattered way it is grown in Tamil Nadu, Kerala, Maharashtra, Karnataka in the south-central India and in the eastern Himalayan state of Sikkim. It can not tolerate the hot dry winds and frosts of northern India. Climatically, it is grown in tropical or semitropical areas experiencing some rainfall in summer, and in humid, subtropical summer rainfall areas.

2.2 Varieties All three horticultural races adapted to tropical and sub-tropical conditions i.e. West Indian, Guatemalan and Mexican have been tried in India. The cultivars of West Indian race are grown in localized pockets in Maharashtra, Tamil Nadu and Karnataka. In tropical and near-tropical areas, only West Indian race is well-adapted but its hybrids with Guatemalan (e.g. Booth selection) perform well and are considered valuable for extending the harvest season. In less tropical regions, hybrids of Guatemalan with Mexican race predominate since they combine the cold hardiness of the latter with the superior horticultural traits of both and also bridge the two seasons of maturity. In the eastern Himalayan state of Sikkim, avocado has been introduced successfully in hill ranges with an altitude of 800 to 1,600 metres. Both the Mexican and Gautemalan races are grown successfully in Sikkim. In avocado-growing areas of Sikkim, temperatures range from 12 to 30°C with an average annual rainfall of 2,000 millimetres. The Mexican race is cultivated on mid-altitude hills (pH 5-6).

The characteristics of the major avocado races are: a) Mexican race: Small (250 g) fruit type, ripening 6 to 8 months after flowering. Fruits have thin smooth skin with a large seed fitting loosely in the central cavity. Oil content is up to 30 per cent in the fruits. Trees of this race are cold hardy. b) Guatemalan race: Fruits fairly large, weighing up to 600 g and borne on long stalks. The fruits ripen 9-12 months after flowering. Fruit skin is thick and often warty. Seeds, held tightly in the hollow of the fruit, are small. The oil content in fruits ranges between 8 and 15 per cent. c) West Indian race: Fruit medium in size and the fruit skin smooth, leathery and glossy. Fruits are borne on long stalks and require up to 9 months for ripening from the date of flowering. Its seeds are large, fitting loosely in the cavity. The oil content of the fruit is low (3-10 per cent). This race is suitable for warm tropical climates.

The varieties Fuerte, Bacon, Zutano, Hass, Booth 7, Booth 8, Sharwil and Ettinger are reported to be promising. The varieties Pollock, Waldin, Nabal, Linda, Puebla, Gottfreid, Collins, Booth 8 and Fuerte are recommended for commercial cultivation. The varieties that are cultivated in India go by several names, such as Purple, Green, Fuerte, Pollock, Peradeniya Purple Hybrid, Trapp, Round and Long. Among the several existing varieties, perhaps Fuerte is the most widely grown, but it is regarded as unsuitable for the tropics. The Purple and Green varieties were introduced into India from Ceylon in 1941. The following varieties have been introduced at the Fruit Research Station, Kallar, Tamil Nadu: Long, Round, Fuerte, Pollock, Peradeniya Purple Hybrid, Shambaganur and Trapp. The performances of avocado varieties in the Sikkim state are as follows: Fuerte: Grown successfully in the mid-altitude hills of Sikkim. Fruits, pyriform, weight between 200 and 400 grams each.

Pinkerton: An established variety from California, USA, having pyriform green fruits. The fruit weight varies from 200 to 400 grams. Green: A successfully grown variety of Guatemalan race with oval-shaped, greenish or light green fruits. Fruit size is similar to Fuerte or Pinkerton. Hass: Also suitable for Sikkim, with fruit at maturity being purple in colour and medium in size. 3. PRODUCTION OF PLANTING MATERIAL In India, avocado is commonly propagated through seeds. The viability of seeds of avocado is quite short (2 to 3 weeks) but this can be improved by storing the seed in dry peat or sand at 5(C. Removal of seed coat before sowing hastens germination. In Sikkim, all the trees grown are seedlings in origin. The seeds taken from mature fruits are sown directly in the nursery or in polyethylene bags. When 6-8 months old, the seedlings are ready for transplanting. Such seedling trees at 10-15 years produce 300 to 400 fruits. Vegetative propagation by means of budding or grafting has resulted in establishment of selected varietal clones.

Mexican race is reported to provide almost all of the rootstock requirements in California. Generally, it is used also in Israel and South Africa. The Gautemalan race is more sensitive to cold and has also proved more susceptible to high pH chlorosis and to Verticillium wilt. West Indian stocks are preferred in warmer regions or where salinity is a problem. Need of Phytophthora-resistant rootstocks is recognized as the most important factor for the success of its cultivation. At the Fruit Research Station, kallar, in the Nilgiri Hills of Tamil Nadu, layering as well as inarching gave up to 75 per cent success, while in West Bengal chip-budding is reported to be successful. In India, presently, there is no commercial nursery engaged in vegetative propagation of avocado, nor is there any initiative either at governmental or private level to undertake nursery production of avocado planting material. 4. ESTABLISHMENT OF ORCHARDS If an avocado plantation is to be established in a relatively new area, the varieties to be selected for planting should belong to both A and B groups and their flowering must overlap. The proportion of A and B group varieties can be 1:1 or 2:1.

Avocado is planted out to a distance of 6 to 12 metres depending on the vigour of variety and its growth habit. For varieties having a spreading type of growth, like Fuerte, a wider spacing should be given. In areas prone to excess water, they should be planted on mounds as avocados cannot withstand waterlogging. In Sikkim, a planting distance of 10 x 10 metres on hills slopes (on half-moon terraces) is preferred and planting is done in June-July. Pits of 90 x 90 centimetres are dug during February-March, and filled with farmyard manure and top soil (1:1 ratio) before planting. In Coorg, a region of Karnataka state, they have been planted also as one of the mixed crops in a primarily coffee-based cropping system. 5. CARE AND MANAGEMENT OF ORCHARDS Pruning is rarely practised except with upright varieties such as Pollock. In spreading varieties like Fuerte, branches are thinned and shortened. Heavy pruning has been found to promote excessive vegetative growth, consequently reducing the yield.

Sprinkler irrigation has been reported to improve the fruit size and oil percentage; also, it advances harvesting time. Irrigation at intervals of three to four weeks during the dry months is beneficial to avocado. To avoid moisture stress during winter season, mulching with dry grass/dry leaves is desirable. Flooding is undesirable as it promotes root rot incidence. Avocados need heavy manuring, and application of nitrogen has been found to be most essential. In general, young avocado trees should receive N, P2O5 and K2O in a proportion of 1:1:1 and older trees in the proportion of 2:1:2. At a pH of above 7, iron deficiency symptoms may appear, which may be corrected by applying iron chelate at the rate of 35 g/tree. Various micronutrients (Fe, Zn, B) have profound influences on tree growth, nutrient uptake and yield of avocado. Integrated nutrient management with inorganic fertilizer, supplemented by organic manuring, is advocated for avocado. In Sikkim, the soil is deficient in nitrogen, zinc and boron.

Application of urea in two split doses, in March/April and September/October (just before and after the onset of the monsoon) is recommended. Foliar application of zinc sulphate (0.5 per cent) may be undertaken in April-May, and other fertilizers applied in soil during March-April. A tentative fertilizer schedule recommended for Sikkim (Upadhyay and Srivastava, 1996) is shown in Table 2. Table 2. Fertilizer Schedule for Avocado in Sikkim Manure/ Avocado meaning in Hindi - Meaning of AVOCADO in Hindi - Translation Share Meaning with Friends Information provided about Avocado: Avocado meaning in Hindi : Get meaning and translation of AVOCADO in Hindi language with grammar,antonyms,synonyms and sentence usages. Know answer of question : what is meaning of Avocado in Hindi dictionary? Avocado ka matalab hindi me kya hai (Avocado का हिंदी में मतलब ).

Avocado meaning in Hindi (हिन्दी मे मीनिंग ) is मेक्सिको में पैदा होने वाला नाशपाती जैसा फल.English definition of Avocado : a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed Tags: Hindi meaning of Avocado, Avocado meaning in hindi, Avocado ka matalab hindi me, Avocado translation and definition in Hindi language.Avocado का मतलब (मीनिंग) हिंदी में जाने | Explore HinKhoj Hindi Dictionary 10 Health Benefits of Avocados | Eat This! 10 Health Benefits of Avocados Here are ten health benefits of avocados that may just make you want to do like I do and eat an avocado a day: Prostate Cancer Prevention Avocados have been shown to inhibit the growth of prostate cancer.

Oral Cancer Defense Research has shown that certain compounds in avocados are able to seek out pre-cancerous and cancerous oral cancer cells and destroy them without harming healthy cells. Breast Cancer Protection Avocado, like olive oil, is high in oleic acid, which has been shown to prevent breast cancer in numerous studies. Eye Health Avocados have more of the carotenoid lutein than any other commonly consumed fruit. Lutein protects against macular degeneration and cataracts, two disabling age-related eye diseases. Lower Cholesterol Avocados are high in beta-sitosterol, a compound that has been shown to lower cholesterol levels. In one study, 45 volunteers experienced an average drop in cholesterol of 17% after eating avocados for only one week. Heart Health One cup of avocado has 23% of the recommended daily value of folate. Studies show that people who eat diets rich in folate have a much lower incidence of heart disease than those who don’t. The vitamin E, monounsaturated fats, and glutathione in avocado are also great for your heart. Stroke Prevention The high levels of folate in avocado are also protective against strokes.

People who eat diets rich in folate have a much lower risk of stroke than those who don’t. Better Nutrient Absorption Research has found that certain nutrients are absorbed better when eaten with avocado. In one study, when participants ate a salad containing avocados, they absorbed five times the amount of carotenoids (a group of nutrients that includes lycopene and beta carotene) than those who didn’t include avocados. Glutathione Source Avocados are an excellent source of glutathione, an important antioxidant that researchers say is important in preventing aging, cancer, and heart disease. Vitamin E Powerhouse Avocados are the best fruit source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health.

Question: We call the fruit an Avocado, what do the American's call it?
Answer: Alligator Pear