Avocado is an exotic fruit that has a long tradition in the history of mankind. Originally coming from South America, it became generally known as one of the few fruits that contain a high amounts of fat.

Avocado fruits may be round and pear-shaped, their size varies from 1-2 inches but not uncommon are fruits weighing about two pounds and more. The color varies from dark green to yellow and red / almost black.

Avocado source: https://www.flickr.com/photos/turatti/11673584386/sizes/z/

Avocado pulp is a rich source of vitamin E and potassium

Avocado pulp is a rich source of vitamin E and potassium, which helps to regulate blood pressure, maintain a regular heartbeat and a healthy nervous system. Additionally, it contains interesting amounts of vitamin B6, C and magnesium. Avocado is rich especially in monounsaturated fats, which can lower cholesterol in the blood – this is why this fruit has become a part of the diet that is often recommended in the prevention of cardio vascular diseases virtually worldwide.

The culinary uses of avocados are wide: wash, cut and remove the stone. The pulp, due to the high contents of fat, has a butter-like consistency. We can eat the pulp as a main dish (very tasty if drizzled with lemon) or use it for the production or dressings, spreads, combined with vegetable or fruit salads. We recommend not eating unripe avodaco, as it has a bitter taste.

Did you know that avocado begins to ripe only after being pluckered from the tree? Just leave the unripe pieces for a few days at a room temperature and they will be okay!