Avocado is a tropical fruit that is a powerhouse of nutrients and healthy fats. It is often known as a superfood and is used in a variety of dishes right from dips to starters. With globalization, it is now easily available in the local market.

Scientific Name:

Persea Americana

Appearance, taste, and texture of Avocado:

It has a pear-like structure with a firm but thin peel, the inner pulp is a smooth creamy texture due to the high-fat content and at the center of the fruit, there is a single large seed called the “pit or stone.”

Purchasing and storing:

Avocado selection should be done on the basis of color not just by squeezing it to check how soft it is or bruises. In fact, one needs to avoid squeezing the avocado to check for firmness in order to avoid bruises and damage.

The bright green to olive/dark green color of the fruit means it is still raw and needs further ripening. When the skin turns brown-green it is ready to eat after which one can place it in the fridge to slow down the process or use it as required. Finally, the skin turns purplish-brown-green it is more on the riper side and becomes softer hence needs to be consumed quickly.

Nutritional facts:

100gm of the fruit gives 144 kcal, 2.95gm protein, 1.75gm carbohydrates, 13.86 total fat, and 6.69gm of fiber. It also contains calcium, phosphorus, omega 3, sodium, potassium, vitamin C, and various other nutrients.

Culinary Use:
  • Salad
  • Dips/Spreads eg. Guacamole
  • Smoothies/Milkshake eg. Avocado Milkshake
  • Desserts

Note: Avocado may not suit everyone.

Reference:
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