The pear shaped fruit of a species of sub-tropical laurel Persea Americana with a rough, thick, green to dark brown skin, a creamy yellow flesh and a large single stone, usually eaten as a starter or salad. Used as an ingredient of guacamole. The flesh mixed with grated nutmeg is said to be a male aphrodisiac (also called avocado pear, alligator pear). Cooking Tips: To let it ripen wrap in a dark colored paper bag and store in room temperature. If we cut it and it is still unripe then cover the surface with butter or margarine and rewrap.
Previously known as the "alligator pear," this fruit is known for its lush, buttery texture and mild nutlike flavor. The skin can be thick or thin, green to purple-black and smooth or ridged. The two most common varieties are the black Haas and the green Fuerte avocado. Once the avocado is cut open, it discolors rapidly but the addition of lemon or lime juice helps to slow this process down. When making guacamole, it is not true that burying the avocado pit in the guacamole helps maintain good color.
Avocado (Persea americana) (Pear, Aguacate, Zaboka, Avocat) The avocado grows freely throughout the Caribbean and is known by different names depending on what country you end up in. In Jamaica itâ€(tm)s commonly referred to as ‘pearâ€(tm), as ‘zabokaâ€(tm) in Trinidad & Tobago.
Somewhat sweet and nutty in aroma. Rich in vitamins A, B1, B2, D, E, protein, pantothenic acid and fatty acids. Benefits: Highly therapeutic oil, extremely moisturizing and nourishing.
Avocado Oil: A Rich textured nourishing oil often used to balance and moisturize dry or mature skin. Contains vitamins A, D and E.
a-voh-CAH-doh] Commonly used in Mexican dishes like guacamole, avocado is a pear-shaped tropical fruit that has a single, large pit. There are many different varieties of avocados (almost 500), but all avocados are descended from three types: Mexican (ahuacatl), Guatemalan and the West Indian. The two most common types of avocados consumed in the U.S. are the Haas, which have a rough, dark skin and Fuerte that has thin, smooth skin. Both the Haas and Fuerte are Guatemalan/Mexican hybrids. Most avocados in the U.S. come from California (Haas), but some are also grown in Florida (Fuerte). Ripe avocados yield to gentle pressure and ripen best off the tree. The flesh is a buttery soft, pale yellow-green and can be eaten plain. They are terrific sliced on sandwiches and salads. Avocados are high in monounsaturated fat, the same type found in olive oil.
a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed
tropical American tree bearing large pulpy green fruits
of the dull yellowish green of the meat of an avocado
a fruit so it makes perfect sense that many cultures use it for sweet creations
Avocados have the same thing going for them that olive oil does: healthy monounsaturated fatty acids. These are the 'good fats,' and they appear to lower LDL (bad) cholesterol levels, and raise HDL (good) cholesterol levels. Fiber, potassium, magnesium, folate and antioxidants up the ante.
A fruit that grows in tropical and subtropical climates. The fruit may be round, oval or pear-shaped. Its skin color ranges from green to dark purple, depending on the variety. Avocados have a yellow-green pulp and contain one large seen. They are highly nutritious and rich in vitamins, minerals and oil. Eat fresh in dips, salads and desserts. Base ingredient for guacamole.
A fruit treated as a vegetable, the avocado is native to Central or South America, but is now widely grown in Florida, California, and many other warm places. It should be quite soft before opening and eating. Fruit with leathery skin and soft, buttery flesh; it yields to light pressure when ripe; the Haas is smaller with pebbly black-brown skin and is darker than the emerald type grown in Florida; always use Haas avocados as they are more flavorful and much less watery than the Florida variety
Vitamin E, potassium, vitamin B6, C, manganese, riboflavin, sterols, glutathione
considered a brain food because it’s so high in lecithin, great source of healthy oils, builds blood because of high copper content
(1/5 medium) Calories Total Fat (g) Cholesterol (mg) Total Carbohydrates (g) Sugar (g) Vitamin A (%DV) Calcium (%DV) Calories From Fat Saturated Fat (g) Sodium (mg) Dietary Fiber (g) Protein (g) Vitamin C (%DV) Iron (%DV) 60 45
( Persea gratissima) oil - Containing protein, vitamins A, D, and E, and some amino acids, the oil from the seed and the pulp of an avocado has nourishing and conditioning effects on dry skin.
The oil from this green fruit is an excellent skin emollient with high levels of vitamins A and C components.
A rich fruit known for its lush, buttery texture and mild, nutty flavor. Comes from the Nahuatl word for "testicle," perhaps for its shape. 80% of the U.S. crop comes from California. Avocados are the chief ingredient in "guacamole."
( Persea gratissima) As early as the 8th century B.C., avocados were believed to be powerful aphrodesiacs. Today, they are more prized for their nutritional qualities, and—in our Lip Tint SPF 15 and Caribbean TherapyTM Body Scrub—for the rich emolliency of their oil.
A single-seeded highly nutritious berry fruit. more information - recipes
Avocado (Persea americana) is a tree and the fruit of that tree, classified in the flowering plant family Lauraceae. It is native to Central America. The tree grows to 20 m (65 ft), with alternately arranged, evergreen leaves, 12-25 cm long.
