holy guacamole

Often called an alligator pear (because of its shape and the rough green skin of some cultivars), it is actually a fruit and appears most often in the form of guacamole and is loved around the world. Botanically, a large berry containing a single large seed known as a “pozo” or “piedra”, can be dated to Peru, to sometime between 8,000 and 15,000 years ago. It was first introduced to the United States, specifically in Florida and Hawaii in 1833 and in California in 1856.

Before 1915, the avocado was commonly known as avocado due to his Spanish origins. Mexico is the world’s largest avocado producer, registering 415,520 acres, producing a crop of 1.47 million tons. And in the US, 95% of production is in Southern California, with 60% in San Diego County, where one of its northernmost cities, Fallbrook, claims the title of “Group Capital of the World.” avocado”. Most Americans buy the “Hass” variety, which has firmer flesh and mixes and slices well. First cultivated in the mid-1930s by Rudolph Hass, of La Habra Heights, California, he named it after him and patented the productive tree in 1935 (thank goodness his name wasn’t Przbyszewski or Butts).

Here are some of the ways we enjoy our avocados:

guacamole with lots of salsa, chips and lime wedges;

“Avocado toast” is the newest craze these days, squashing it on toast with lime juice, chili flakes, and a few fresh herbs;

in Mexico and Central America, avocados are served mixed with white rice, in soups, salads, or alongside chicken and meat;

a non-dairy substitute or mayonnaise;

popular accompaniment to Mexican foods;

added to smoothies and sandwiches;

included in a dip or salad dressing for raw vegetables;

smeared on a sunburn or used as a face mask;

Considering that we all need “healthy fats” instead of unhealthy trans and saturated fats, avocado provides omega 3 fats, it is not only highly nutritious but can also be soothing in skin preparations. Unlike other fruits, they are low in sugar and can be enjoyed daily as a healthy fat and a welcome addition to many foods.

With America’s love of Mexican food, avocados are a must and consumption has increased dramatically over the past two decades. It shot up to a record nearly 1.9 billion pounds (or about 4.25 billion avocados) last year, more than double the amount consumed in 2005 and nearly four times the amount sold in 2000. Los Angeles residents consume more twice as many as any other city (no wonder) with NY second, Dallas third and Phoenix fourth. For Boomers who grew up without them, especially east of the Mississippi, they may have been slow to come to the party, but with the availability of avocados from both Mexico and California, they have become plentiful, if expensive, in some areas of the country.

If you’re lucky enough to live in the Southwest, where they grow more abundantly, they can be had at a farmer’s market for fifty cents each, and sometimes less. So enjoy this delicious fruit and don’t spare the fresh lemon juice.