Avocados (Part 1)
Avocados have been considered an aphrodisiac for quite a long time. Advertisement about this fruit even was even restricted because of the connotations early in the 20th century.
The avocado is really a unique fruit. It stores its energy in fat, not as sugar, as most fruits do. Avocados are full of fat, but also they offer 60% more potassium than a banana, have the highest fibre and are good sources of vitamins B6, C and E: all these make them a highly nutritious and useful food.
Avocados are native to Central America, where they’ve been grown for thousands of years and are present in many cultures. In US the largest producers of consumed fruit are California and Florida.
The Hass avocado is most widely-spread and native of Guatemala. There are some other varieties, one of which stays green when ripe, as well as the large new “low-fat” types, which don’t have much flavor.
It is interesting that avocados don’t begin to ripen until they are removed from the tree, where they can be held for several months like in prison. When picked, they’re ready for food in about a week.
The best way to check whether it is ripe by feel. Hold it in your hand as if it is the remote control and gently squeeze. An unripe avocado is like a stone. A nearly ripe avocado will yield slightly under the pressure, but truly ripe will be soft. Avoid avocados that feel loose in their skin – they are overripe.