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Common name-Alligator pear (English), Palta (spanish), these are few names avocado is known by.
Origin- They are known to originate from Mexico.
Appearance
- Avocado fruits have a smooth, creamy, greenish-yellow
flesh with an unusually high amount of fat
that is primarily monounsaturated. They
also contain a high concentration of dietary
fiber, vitamins and potassium. The pit,
seed, leaves, bark and in some cases fruit
can be toxic to some animals, particularly
birds, though much less so in humans; the
toxicity of the fruit may be an adaptation
that assisted seed dispersal by Pleistocene
megafauna.
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Bacon- A mid-winter variety |
| The Bacon is small-sized fruit which is available in the late fall. |
Feature:
Oval-shaped
Easy peeling
Size varying from 6-12 ounces
It has medium to large seed. |
| Ripening: Skin remains green after ripening, but becomes dark green. |
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Hass- Year round variety |
| The Hass is the common variety of California Avocado. "Hass" production originates from two general Southern California regions: "North" and "South" |
Feature: It has a good shelf life.
It is oval in shape
Easy in peeling
Excellent taste |
Ripening: The skin darkens as it repens. Unique characteristics of skin turning green to purplish-black on ripen.
The harvesting time is generally from January to Sepember in southern California. But if it is harvested in the february, usually late feb. |
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Gween- Hass like variety |
| Gween is similar in taste, texture and apperance to Hass, but slightly larger in size. Their trees are less frost tolerant. |
| Feature: Thicker and pebbly skin with a round shape. Green marks among higher fat content fruit. |
Ripening: The green skin turns dull when ripen is done. Skin becomes black upon ripening.
The harvesting time is generally from January to Sepember in southern California. |
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The first tree called 'BL122', was planted May 1985 at Mr. Bob Lamb's property, Camarillo, California.
Lamb has smooth texture, with buttery flavour. Flesh colour and seed ratio is similar to Hass. Skin is black in colour which is slightly darker than Hass. The skin pebbles are less distinctive |
Feature: Smooth, creamy, nutty taste. Large in size than the Hass.
Ranges in size from 11.75 oz to 18.75 oz
32 = 11.75 oz to 14.00 oz
28 = 13.75 oz to 15.75 oz
Symmetrical in shape |
| Ripening: Harvested in Late June through October |
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| Introduced as budwood in 1911 from Atlixco, Puebla, Mexico. A hybrid Mexican variety that is ready to pick in November and is good through March. Hangs on the tree well. |
| Feature: Tree size - 6m x 4m. Fruit shape is Obovate. It has medium skin thickness. |
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Developed by a John D. Pinkerton in California. Patented in 1972.
The thick flesh has a smooth-texture, creamy, pale green, good flavour and high oil content. A hybrid Guatemalan type, to 30°F. An important variety in Israel. |
| Feature: It is shaped like other avocados except with a longer neck. It has relatively dark skin which peels easily. It shows some cold tolerance and bears consistently heavy crops. Excellent peeling characteristics. |
| The harvesting time is generally from January to Sepember in southern California. |
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| Originated in Fallbrook, California, by W.L. Ruitt. It has a good flavor and the colour is green. |
| Feature: Size is 8-16 oz. The Zutano avocado is yellow green with a shiny, smooth skin. Introduced in 1941 from a selection made in 1926. Ripens in Oct. to Dec. in San Gabriel Valley, Ca.; and Jan. to Feb. in Ventura County, Ca. Tree; consistent producer; more hardy than Fuerte. Commercial variety. Fruit are oval/pear in shape with waxy bumps on the skin. |
| The season for Zutano is October to february. |
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| It was found in 1948 by James S. Reed in California. It is a large round green fruit which resembles lemon in outer shape. A Guatemalan type, to 30°F. Tree size - 5m x 4m. Fruit may remain on tree for a relatively long time after reaching maturity. Resistant to salt burn. Cold tender. |
| Feature: Round fruit, Medium to large, ranging from 8 to 18 ounces. It has a thick green skin. It is available in summer. Fruits ripe May to September according to most literature. |
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West Indian Avocado |
West Indian type avocados produce enormous,
smooth round, glossy green fruits that are
low in oil and weigh up to 2 pounds. Guatemalan
types produce medium ovoid or pear-shaped,
pebbled green fruits that turn blackish-green
when ripe. West Indian type avocados produce enormous,
smooth round, glossy green fruits that are
low in oil and weigh up to 2 pounds. Guatemalan
types produce medium ovoid or pear-shaped,
pebbled green fruits that turn blackish-green
when ripe. The fruit of Mexican varieties
are small (6 - 10 ounces) with paper-thin
skins that turn glossy green or black when
ripe. |
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The flesh of avocados is deep green
near the skin, becoming yellowish nearer
the single large, inedible ovoid seed. The
flesh is hard when harvested but softens
to a buttery texture. Wind-caused abrasion
can scar the skin, forming cracks which
extend into the flesh.
"Cukes"
are seedless, pickle-shaped fruits. Off-season
fruit should not be harvested with the main
crop, but left on the tree to mature. Seeds
may sprout within an avocado when it is
over-mature, causing internal molds and
breakdown. High in monosaturates, the oil
content of avocados is second only to olives
among fruits, and sometimes greater. Clinical
feeding studies in humans have shown that
avocado oil can reduce blood cholesterol.
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Avocados are loaded with nutrients such
as dietary fiber, vitamin B6, vitamin C,
vitamin E, potassium, magnesium, and folate.
They're also cholesterol and sodium free.
Avocados contain 60% more potassium per
ounce than bananas. This fruit is an excellent
source of monounsaturated fat.
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| Vitamins (one avocado medium) |
| Vitamin A |
1230 IU |
| Vitamin B1 (thiamine) |
.2 mg |
| Niacin |
3.9 mg |
| Folate |
124.6 mg |
| Vitamin B6 |
.56 mg |
| Vitamin C |
15.9 mg |
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| Minerals ( one avocado medium) |
| Phosphorus |
82.4 mg |
| Calcium |
22 mg |
| Sodium |
20 mg |
| Potassium |
1204 mg |
| Iron |
2mg |
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Avocado Facts |
1) More than 500 varieties of avocadoes are existing.
2) It is called as Alligator pear cause of its alligator texture and pear shape.
3) Besides US and Mexico, the other Brazil, the Dominican Republic and Colombia are the worlds top avocado producing countries.
4) The capacity of a single avocado tree is nearly between 200 and 500 per year.
5) You can find more potassium in then than bananas.
6) Hass is the common avocado in Unites States which is the only variety grown all around the year.
7) Avocados contain mono and polyunsaturated fat content and thus provide a good substitution for food rich in saturated fats.
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Avocado good for babies |
The only fruit which much nutrients and minerals which is safe for babies is avocados. Avocados form a good mash paste which is readily taken by babies when started on solids. Within 4-6 months they can have it. Babies usually need fats and proteins in their diet, which avocado provides in abundance.
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Avocado arrests Cholestrol |
The reason that why avocado is considered as cholestrol controller is because it is a rich source of monounsaturated fat. The kind of fat in avocado actually lowers the LDL levels (the “bad” cholesterol) while raising the levels of the HDL (the “good” cholesterol) which protect the arteries. |
Avocado fat does not either adds to your cholesterol levels or is in any way harmful, so you do not need to worry about the avocado content of fat.
Monounsaturated fats (found in avocado) and polyunsaturated fats do not contribute to the cholesterol levels in any way and are not harmful.
You can actually say that mono/polyunsaturated fats are the opposite of saturated fats, because they facilitate lowering the cholesterol level. |
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How to Buy Fresh Avocados
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Avocados, grown in California and Florida, are
available all year. Two general types, and a number of
varieties of each, are grown. Depending upon type
and variety, avocados vary greatly in shape, size, and
color. Most tend to be pear-shaped, but some are
almost spherical. Fruits weighing under 1/2 pound are
most commonly available. Some have rough or
leathery textured skin, while others have smooth skin.
The skin color of most varieties is some shade of
green, but certain varieties turn maroon, brown, or
purplish-black as they ripen.
Despite this variation in appearance, avocados are of
good eating quality when they are properly ripened,
becoming slightly soft. This ripening process normally
takes from 3 to 5 days at room temperature for
the quite firm avocados usually found in food stores.
Ripening can be slowed by refrigeration.
Look for: For immediate use, select slightly soft
avocados which yield to gentle pressure on the skin.
For use in a few days, buy firm fruits that do not yield
to the squeeze test. Leave them at room temperature
to ripen.
Irregular light-brown markings are sometimes found
on the outside skin. These markings generally have no
effect on the flesh of the avocado.
Avoid: Avocados with dark sunken spots in irregular
patches or cracked or broken surfaces. These are signs
of decay.
An extra tip: When preparing avocados, to avoid the
browning of avocado flesh when exposed to air,
immediately place the peeled fruit in lemon juice until
ready for use.
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Special fruits for this week
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