Avocados ~ What Are They?

Many people think of avocados as a vegetable, perhaps because of it's green skin and flesh that lacks a sweet taste. However, avocados are actually a fruit. They have thick skin that can range from dark brown to bright green, with yellow and green flesh inside that has a slightly firm, creamy texture which can be easily sliced or mashed.

A ripe, halved avocado fruit with creamy flesh & seed visible. Photo by Manns World.

A tidbit of info about avocados that I found really interesting: the fruit does not begin to ripen until it is picked. Once the fruit reaches maturity it can be left on the tree for months without spoilage. In this way the tree acts as a natural storage "container" and growers can chose when to harvest their crops depending on supply needs and market price. Once mature avocados are picked they will fully ripen within two weeks. It is theorized that a chemical inhibitor released from the stem prevents them from ripening while they are still on the tree.

In Europe and the U.S. avocados are usually treated as a savory ingredient, such as adding them to sandwiches, salads, and chicken dishes or making guacamole. In some countries they are treated as a true fruit and are used in sweet dishes and other desserts. We use them both ways at our house because they are so yummy. The high fat content and creamy texture makes the avocado an excellent addition to smoothies and homemade ice cream. (See my recipe for Dairy-Free Ambrosia).

The fruit grows on the Persea americana tree, which --despite it's name-- originated in Mexico. These trees are now grown around the world in regions with suitable climate and soil.

In the U.S. most avocados are grown in California and they produce the majority of the country's supply. The remainder of avocados eaten in the U.S. mostly come from Florida-grown varieties and fruit imported from Central & South America, particularly Mexico.

This is my first post in the series "Real Food Familiarity Challenge" in which I explore a long list of healthy, real foods in-depth. Read more about the RF2 Challenge.