Avocado
A creamy, buttery fruit with green flesh and a large central pit. Native to Mexico and Central America, it is used in both savory and sweet dishes.
Persea americana fruit 2: B.navez, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Avocados have been grown in Mexico and Central America for thousands of years, and Mexico remains a leading producer. They are the base of guacamole and are eaten on toast, in salads and in tacos.
Explore the cuisine of Mexico.
Nutrition: A good source of healthy fats, fiber and potassium.
Fruit guide
Enjoying Avocado
Ways to enjoy it
- Mashed on toast with lime and salt
- Sliced in tacos or burritos
- Blended into guacamole
- Diced in salads
- Added to smoothies
- Cubed in soups like tortilla soup
How to choose, prepare and store
- Choose fruit that yields slightly to gentle pressure; hard ones will ripen in a few days.
- Ripen at room temperature, or speed it up in a paper bag with a banana.
- Cut lengthwise around the pit, twist the halves apart and remove the pit.
- Scoop out the flesh with a spoon or slice and peel.
- Brush cut surfaces with lime or lemon juice to slow browning.
- Store whole ripe fruit in the fridge for up to 3 days.
Variations
- Hass: dark, bumpy skin and rich flavor.
- Fuerte: smooth, green skin and a lighter taste.
Cook’s tip: Press the stem end; if a small piece pops off and shows green beneath, it is ready.
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Related dishes
GuacamoleSnacks and dips · Mexico
Pico de galloSalads · Mexico
PapayaFruits · Mexico
GuavaFruits · Mexico
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Persea americana fruit 2: B.navez, CC BY-SA 3.0 (Wikimedia Commons)