Avocados are
native to Central and South America and have been cultivated in these
regions since 8,000 B.C. In the mid-17th century, they were introduced
to Jamaica and spread through the Asian tropical regions in the
mid-1800s. Cultivation in United States, specifically in Florida and
California, began in the early 20th century. While avocados are now
grown in most tropical and subtropical countries, the major commercial
producers include the United States (Florida and California), Mexico,
the Dominican Republic, Brazil and Colombia.
Although the creamy rich Hass avocados are generally available
throughout the year, they are the most abundant and at their best
during the spring and summer in California and in October in Florida.
During the fall and winter months you can find Fuerto, Zutano and
Bacon varieties.
The avocado is colloquially known as the Alligator Pear, reflecting
its shape and the leather-like appearance of its skin. Avocado is
derived from the Aztec word "ahuacatl".
Enjoying a few slices of avocado in your tossed salad, or mixing some
chopped avocado into your favorite salsa will not only add a rich,
creamy flavor, but will greatly increase your body's ability to absorb
the health-promoting carotenoids that vegetables provide.
Use chopped avocados as a garnish for black bean soup.
Add avocado to your favorite creamy tofu-based dressing recipe to give
it an extra richness and beautiful green color.
Mix chopped avocados, onions, tomatoes, cilantro, lime juice and
seasonings for a rich-tasting twist on traditional guacamole.
Spread ripe avocados on bread as a healthy replacement for mayonnaise
when making a sandwich.
For an exceptional salad, combine sliced avocado with fennel, oranges
and fresh mint.
For a beautiful accompaniment to your favorite Mexican dish, top
quartered avocado slices with corn relish and serve with a wedge of
lime.
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