AVOCADO - FRUIT OF THE WEEK

We've had so many Avocados in the house that it was only inevitable that I would speak about them. Avocado will be the ingredient of the week so look foward to its appearance in one or two recipes this coming week. The avocado (Persea americana) is a tree long thought to have originated in South Central Mexico, classified as a member of the flowering plant family Lauraceae. Recent archaeological research produced evidence that the avocado was present in Peru as long as 15,000 years ago (a bit of history). Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed. Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world.They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Avocado trees are partially self-pollinating. Nutritionally,  a typical serving of avocado (100 g) is moderate to rich in several B vitamins and vitamin K, with good content of vitamin C, vitamin E and potassium. Avocados also contain phytosterols and carotenoids, such as lutein and zeaxanthin. Avocados have diverse fats. For a typical avocado: About 75% of an avocado's energy comes from fat, most of which (67% of total fat) is monounsaturated fat as oleic acid. Other predominant fats include palmitic acid and linoleic acid. Although costly to produce, nutrient-rich avocado oil has diverse uses for salads or cooking and in cosmetics and soap products.

A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed. The flesh is prone to enzymatic browning, quickly turning brown after exposure to air. To prevent this, lime or lemon juice can be added to avocados after peeling. Indonesian-style avocado milkshake with chocolate syrup. The fruit is not sweet, but distinctly and subtly flavored, with smooth texture. It is used in both savory and sweet dishes, though in many countries not for both. The avocado is popular in vegetarian cuisine as a substitute for meats in sandwiches and salads because of its high fat content. Generally, avocado is served raw, though some cultivars, including the common 'Hass', can be cooked for a short time without becoming bitter.

Avocados can be turned to guacamole mix used as a dip for tortilla chips, as the base, as well as a spread on corn tortillas or toast, served with spices. In the Philippines, Brazil, Indonesia, Vietnam, and southern India (especially the coastal Kerala, Tamil Nadu and Karnataka region), avocados are frequently used for milkshakes and occasionally added to ice cream and other desserts. In Brazil, Vietnam, the Philippines and Indonesia.