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Why I loathed them: The mushy green flesh just looked really unappealing.  Plus, it had an aftertaste that I found odd.  It's tragic that I didn't like this as a child because I

posted in Gourmand
#7 of 15 from 15 Fruits & Veggies That I Loathed As A Kid But Love Now by
“It is rich and used abundantly in Japanese and Indonesian cuisine. It can be eaten raw or as the Japanese likes it, in California Roll. Alternatively, as a dessert in Indonesian
posted in Gourmand
#3 of 8 from Yummy Green Grub! by
“Guacamole, tuna tartare, sandwiches, soup? You really can't go wrong with avocado. I even love avocado desserts and especially love avocado shakes! There's just something about its
posted in Gourmand
#1 of 20 from Yummy Green Grub! by
About this food


The avocado (Persea americana), also known as palta or aguacate (Spanish), butter pear or alligator pear, is a tree native to the Caribbean, Mexico, South America and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. The name "avocado" also refers to the fruit (technically a large berry) of the kupa shell that contains a pit (hard seed casing) which may be egg-shaped or spherical.

Avocados are a commercially valuable crop whose trees and fruit are cultivated in tropical climates throughout the world (and some temperate ones, such as California), producing a green-skinned, pear-shaped fruit that ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.
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