Avocado -fruit of the Aztecs

The avocado is not only a good source of potassium and folic acid, it
also contains unsaturated fatty acids important for the body. So they
should be, despite their high calorie and fat content found on any diet.

Open Avocado
The evergreen up to 20m high avocado
tree belongs to the family Lauraceae. It is
native to Central America but is now
cultivated in South Africa, Israel and
Spain.

The pear-shaped fruit has a dark green
rind. The core is surrounded by a yellow,
buttery flesh. The shell and the core of
the avocado are inedible. The flesh can be
easily found with a spoon from the bowl,

if you cut the avocado in half and remove the core.

Avocados are ripe when the skin yields slightly to pressure. However, they can
also be purchased immature as they ripen. This works best if the avocado is
wrapped in newspaper. It matures within two or three days at room
temperature. Avocados should not be stored below 6 . C, otherwise they would
spoil.

Avocados can consist of up to 30% from fat. Accordingly, the calorie content
for afruit with flesh 200kcal/100g very high. But this fact should not deter you
from eating the avocado, since it is in large part to the fat for polyunsaturated
fatty acids which the body needs for many important functions. In addition,
the avocado is rich in potassium and vitamin B5.

In the kitchen, the avocado is very versatile. The avocado is a major part of the
Mexican guacamole. Traditionally, the guacamole from avocado, tomato, salt,
pepper and cooked. It is important to always add a splash of lemon
or lime juice, because the guacamole is otherwise unsightly brown.
The dip may be too many tacos or enjoy as a spread.
But even in a salad, soup or dessert when the avocado is a healthy indulgence.