Avocado is probably my favorite fruit, because of the fact that despite being a fruit, it's an excellent ingredient in so many savory dishes. My favorite use of the avocado is for making guacamole, which is a perfect thing to go with meats like chicken or steak, and of course, as the ideal dip for tortilla chips.
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 cuisine, it's unbeatable when mixed with brown sugar and a tinge of coffee. A most recent discovery is Avocado mixed with Soursop or alternatively Mung beans.
When I am not writing or painting or teaching, I am reading, literally hundreds of non-fiction books every year. Why? Because I love learning from other people's journeys. Authors work hard to bring … more
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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.