All About: Avocados
Also known as an "alligator pear" or a "butter pear," this tropical fruit is more commonly regarded as a "vegetable" because of flavor, which tends to complement savory dishes (unlike most fruits, the avocado loses sugar content as it ripens). While avocados originated in Central America, today most of the commercial domestic crop is grown in California (90 percent) and the rest in Florida.
Interestingly, varieties of avocado are very region-specific and will only grow in one particular area. Thus, Florida and California varieties have quite distinct qualities in flavor, texture, and fat content (Florida varieties have about half the fat of California varieties). However, the high fat content of avocados should not deter you from enjoying them—their fat is mostly monosaturated.
When shopping for avocados, look for fruits that are heavy and have unblemished skins; their surfaces should yield to slight pressure. Since most stores sell avocados when they are still rather hard and unripe, leave them at room temperature for three to six days. (As with most fruits, you can speed ripen them by placing them in a paper bag for two or three days with a tomato.) Ripe avocados will keep in the refrigerator for four or five days. When you're ready to use them, run a knife around the length of the fruit. Separate the halves, then twist the pit to loosen and remove it. The skin should peel off rather easily; if not, use a paring knife or spoon. Sprinkle the flesh with a little lemon juice to prevent browning. Sliced avocados are great additions to green salads or to fruit salads. Mash the avocado and use as a sandwich spread, or blend with tomato and Mexican seasonings for guacamole. Puree fresh avocado with broth, yogurt, lemon juice, and a little seasoning for a delicious cold summer soup.
Avocados are excellent sources of potassium and beta carotene, and also contain a good amount of fiber.