The avocado, also
known as the avocado pear or alligator pear,
is a starchy high-fat fruit. Like the tomato,
it is not sweet and is sometimes considered a vegetable.
The avocado is very popular in vegetarian cuisine, making
a good substitute for meats and cheeses in sandwiches
because of the high fat content. The fruit is not sweet,
but starchy, flavorful, and of smooth, more or less
creamy, texture. Avocados have a large smooth pit and a
leathery skin, both of which are easy to remove. The flesh
is typically greenish yellow to golden yellow if ripe,
turning dark soon after exposure to air. Mashed avocados
are excellent baby food.
Avocado oil is a
monounsaturated fat. The purified oil has a very high
smoke point of about 510°F/265°C, making it suitable for
the very hottest types of frying.
Avocado varieties can be
classified into two types. The type grown in dry areas has
a rough dark skin which may be almost black. This type is
the size of a small pear. It is the creamiest and best
tasting because of its high fat content. The type grown in
wet areas has a bright green skin. It is larger, perhaps 5
inches long and 3.5 in diameter. This type is commonly
chosen for the more-attractive skin and for reduced
calories, though it is generally inferior for eating.
Avocados ripen a few days
after they are picked, but ripen faster if stored with
other fruit such as bananas.
Page 1 of 1