Avocados are the single-seeded berry born of the avocado tree, or Persea americana. The seed of the fruit is a large pit that's surrounded by the fruit flesh, or mesocarp. The creamy green flesh is protected by a thick, leathery outer skin, or exocarp.
Avocado Trees
The avocado tree thrives in tropical to sub-tropical climates and is intolerant of cold. Freshly planted seedlings may take 10 to 15 years to bear fruit. Avocado trees grow best in well-drained soil; they do not tolerate flooding. The roots of certain varieties of avocado trees are prone to injury from soil with a high salt content, while other varieties are prone to diseased leaves and fruits. As a result, most avocados grown commercially are hybrids of varieties that best tolerate the conditions of a given area.
Avocado Fruit
The fruit of the avocado tree is a nutrient-dense food, providing several vitamins, fiber and polyunsaturated and monounsaturated fats. When they're eaten with other foods containing fat-soluble vitamins, avocados will increase the absorption of these nutrients. The flesh of the avocado is creamy in consistency and green to yellowish in appearance. The large seed or pit of the avocado rests in the midst of the fruit's meat.
History
The avocado tree is thought to have originated in south-central Mexico sometime between 7000 and 5000 B.C. It was first introduced to California in 1871, and the state is the leading producer of domestic avocados in 2011; California provides the nation with about 90 percent of its crop. San Diego County is known as the "avocado capital," as this is where 60 percent of California's avocados are grown.
Uses
Avocados are very versatile and can be used in many dishes. Their creamy consistency makes them ideal for spreading on sandwiches. They can be diced and added to salads. In Mexican culture, avocado slices are used to top tacos. Avocado can be mashed and used as a dip known as guacamole. The mashed fruit can also be used as a healthy alternative filling for deviled eggs.
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