Miscellaneous reports by Spanish Conquistadores, at the time of the Spanish conquest, tell that avocados were grown from Northern Mexico south through Central America and south in the Andean region as far as Peru, where the avocado had been introduced shortly before the conquest.
Types of Avocados
The two most widely marketed avocado varieties are the rough-skinned, almost black Hass and the smooth, thin-skinned green Fuerte. The Hass has a smaller pit and a more buttery texture than the Fuerte.
Purchasing & Using Avocadoes
Avocados must be used when fully ripe. They do not ripen on the tree and are rarely found ripe in markets. Fresh avocados are almost always shipped in an unripe condition.
Test for ripeness by cradling an avocado gently in your hand. Ripe fruit will be firm, yet will yield to gentle pressure. If pressing leaves a dent, the avocado is very ripe and suitable for mashing. They are best served at room temperature.
Avocado Nutrition Chart:
|Avocado - 1 medium
| Total fat (g)
|Dietary fiber (g)
100 g of avocado = 160 calories.
100 g of bread = 320 calories.
70 g of pasta = 320 calories
To ripen avocados slowly, wrap them with newspaper or in a brown paper bag and wait for a few days. After that they should be kept in the refrigerator.
Once avocados are at a desired stage of ripeness, they may be refrigerated for up to 2 to 3 days.