The avocado, also referred to as the alligator pear, is an edible fruit that belongs to the laurel family, Lauraceae. The fruit, which is pear-shaped, usually ranges in size from 3 to 13 inches long and up to 6 inches wide, according to Purdue University. The color of the outside skin ranges from green to blackish purple, and the inside flesh is usually pale green to yellow.
Types
There are several dozen avocado varieties but only three main categories, which are Mexican, Guatemalan and West Indian, according to the World's Healthiest Foods. The different varieties differ in size, shape, appearance and quality. The most popular type of avocado in the United States is the Hass avocado, which has brownish black skin and a pebbled appearance.
Nutrition
One of the biggest health benefits of avocados is that they promote heart health. Avocados contain oleic acid, which is a monounsaturated fat that can increase total and LDL cholesterol as well as increase HDL cholesterol. Avocados are also a rich source of vitamin K, which is needed for proper blood clotting. Avocados also contain significant amounts of potassium, which helps regulate blood pressure and keeps the circulatory system healthy. Avocados also contain vitamin E, vitamin C, fiber and folate.
Selection
A ripe avocado will be slightly soft with no visible sunken areas or cracks in the skin. The outer skin should be dark in color. Avocados that have a more oval shape and a neck, as opposed to being fully round, usually have more flavor, according to World's Healthiest Foods.
Storage
It is best to purchase unripe avocados to store them. Avocados ripen quickly. An unripe avocado will ripen within a few days if stored in a brown paper bag at room temperature. Unripe avocados should not be refrigerated, but ripe, whole avocados can be stored in the refrigerator for up to one week. Partially used avocados should be wrapped in plastic or placed in a plastic bag and stored in the refrigerator. Squeezing lemon juice on the unused portion of avocado can prevent it from browning.
Preparation
Purdue University says that in North America, avocados are primarily used as a topping for salad. Other common uses are for dips, such as guacamole. The flesh of an avocado is often used as a sandwich spread as well. In tropical areas, avocados are usually broken in half, seasoned with salt and eaten as a complete meal.
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