AVOCADO

Avocado is the edible fruit of the avocado tree (Persea Americana), a tree of the laureaceae family, native to Mexico and South America, and is now widely

cultivated in tropical regions, including the Canary Islands, Madeira Island and Sicily.

The avocado was widely cultivated before the arrival of the Spanish, but only gained attention of horticulturists in the 19th century.

The avocado is a rounded or piriform fruit, with an average weight between 500 and 1500 grams. Its skin ranges comes in multiple colors including green,

dark red, brown, purple and black. Its two main varieties are Strong (green) and Hass (purple). The avocado tree can grow up to 30 meters and grows best

in hot climates.

Origins

Avocados are available year-round in most grocery stores and supermarkets. Look for medium-sized avocados,

fully-ripened with a pleasant aroma. Ripe avocados will yield to pressure when gently pressed. Avoid very hard

avocados as they may take some time to soften and become ripe. On the other hand, avoid buying overly soft

(too ripe) avocados, as they will have poor texture and little to no flavor. Look closely at any surface cuts

or blemishes and avoid avocados that have them. At home, keep avocados stores in a fruit basket in a cool,

dark place.

How to Buy

To ac�lerate the rip ening pro�ss, wrap the avocado in pap er with a banana or rip e app le.

The avocado is rich in vitamin E, monosaturated fats, vitamins, minerals and glutathione, a powerful antioxidant. Its high energy value is related to a high

fat content, responsible for increasing HDL (good) cholesterol that helps protect the arteries.

Avocado is rich in nutrients, containing protein, iron, carbs and mineral substances such as magnesium (important for the metabolism of glucose and

nerve and brain health); calcium (fights osteoporosis); iron (fights anemia, especially in pregnant women and infants and helps form red blood cells);

phosphorus (which, together with calcium helps bone mineralization, promotes neuron activity and thought clarity). Its pulp is rich in vitamins A, B1, B2,

E, sugar, phytosterol, lecithin, tannin and oleic, linoleic, and palmitic acid.

Prop erties

Bon app étit!

The name “avocado” comes from the Azetc words “aoacatl” ou “ahuacatl” that transformed by sound approximation into “avocado” in Spanish.

Sources:https://pt.wikipedia.org I http://belezaesaude.com/abacatehttp://www.corpodesonho.com/nutricao/super-alimento-abacate I http://poderdasfrutas.com/a historiadoabacatehttp://www.thedailymeal.com/10-things-you-didn-t-know-about-avocados/111113

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Brazil is one of thelargest producers

of avocadosin the world?

There are morethan 500 types

of avocado trees?