The creamy flesh of the “alligator pear” stands out from other fruits due to its high fat content and unique flavor, which is reminiscent of a blend between pumpkin and a slightly tart pear. Beneath the tough skin of this ripe, single-seeded berry lies a texture akin to butter or a puree of greens, making it no surprise that this exotic fruit is often eaten with a spoon, as if it were a ready-made dish crafted by nature.
“Forest Butter”
This unusual fruit was named (originally – Āhuacatl) by the Aztecs. This ancient Indian civilization cultivated the valuable fruit tree as far back as the third millennium B.C. In 1553, literature first mentioned “forest butter”: Pedro Cieza de León, the author of “The Chronicle of Peru,” wrote about avocado. Following the Spanish historian and geographer, Bernardino de Sahagún described this peculiar fruit from the New World in his work “General History of the Affairs of New Spain” in 1576. In this foundational text on the colonial lands of Central America, the Spanish missionary shared information from the Aztecs about the medicinal properties of local plants, including avocado.
It turned out that the indigenous people viewed the flesh of this fruit as contraindicated for nursing women due to the fatty fruit’s potential to cause diarrhea. They also used the ground seed mixed with soot to treat dandruff and scabies. The seed of this single-seeded berry, which we once called the “alligator pear,” is so large that no animal in Central America can consume it. This intriguing fact led researchers to speculate about an evolutionary anachronism: such size likely evolved for dispersal by large herbivores that no longer exist today.
Thus, the avocado is believed to have originated in the highlands of Mexico and Guatemala. Europeans referred to the fruit-bearing plant from the genus Persea as “American pear”: the Latin name for the evergreen tree in the Lauraceae family is Persēa americana. This exotic plant is characterized by rapid growth, reaching heights of up to 20 meters. Avocado wood is used in construction and furniture making. However, the primary reason for its industrial cultivation is its pear-shaped fruits, which measure 5-20 centimeters and weigh between 50 grams and 1.8 kilograms each. Over 400 varieties of avocado are grown in tropical and subtropical regions around the world, yielding 150-200 kilograms of fruit per tree. Thanks to Mexican, Brazilian, American, African, and Israeli exporters, Europeans can enjoy this delicacy year-round.
Benefits and Risks of Avocado
The fruits of the American pear are prized for their high fat content, with the flesh containing nearly 40% oil. Due to this amount, nutritionists advise against consuming the fruit in its entirety; it should be divided into two servings. Avocado contains 60% monounsaturated fats and 20% each of polyunsaturated and saturated fatty acids. The oil from the flesh is primarily composed of oleic acid glycerides, along with palmitic and linoleic acids. The flesh also contains nicotinic, pantothenic, and folic acids (vitamins B3, B5, B9). Additionally, it includes thiamine (B1), riboflavin (B2), adermin (B6), biotin (B7), carnitine (B11), retinol (A1), and vitamins K, E, and D (the latter nutrient is found in higher amounts in avocado than in eggs and butter). Soluble fiber and unique antioxidants are undeniable advantages of avocado. Its benefits are further enhanced by its rich mineral content, including potassium (which surpasses that of bananas), magnesium, copper, and iron.
Thanks to monounsaturated fatty acids, a diet including avocado can lower cholesterol levels by more than 8%. Research has shown that avocado protects the liver and stomach lining, helps maintain glucose levels, and improves lipid profiles in individuals with type 2 diabetes. When combined with soybeans, avocado becomes an effective non-steroidal anti-inflammatory agent for osteoarthritis, preventing the degradation of cartilage. Doctors refer to this combination as a slow-acting symptomatic treatment with lasting results. Avocado is recommended for supporting heart, kidney, liver, and gallbladder health. For women, this product is beneficial for regulating hormonal balance and improving the condition of skin, nails, and hair.
However, alongside its benefits, avocado also has contraindications. It should not be overconsumed, especially in cases of excess weight. Frequent avocado consumption can lead to obesity and disrupt intestinal microflora, potentially causing fermentation, belching, and nausea. The skin and seed of the fruit (as well as the leaves) are hazardous to both humans and animals due to the presence of a fungicidal toxin—a fat-soluble compound similar in structure to fatty acids. In humans, this substance, known as persin, can trigger allergic reactions (similar to pollen or latex) and impair digestive function. For birds, rabbits, horses, goats, and cattle, consuming avocado skins and seeds can be fatal: the toxin causes fluid accumulation in the body, leading to swelling and suppressing heart and respiratory functions.
How to Eat Avocado?
When selecting a fruit in the store, pay attention to its color: unripe avocados have dark green skin, which turns black as they ripen. Fruits are often sold unripe, meaning they are hard. In terms of taste and texture, the firm flesh resembles pumpkin or an unripe pear. To ripen an avocado, leave it at room temperature for two days. If the flesh springs back when pressed, the fruit is ripe and ready to eat. Ripe fruits are soft and dark, and they can be consumed immediately.
To prepare it, cut the avocado in half lengthwise, strike the seed with a knife, and twist to detach it from the flesh. Once the seed is removed, scoop the flesh out of the skin with a spoon. You can eat it straight from the spoon or cut it into pieces like a cucumber. Place the flesh on a plate or spread it on bread to make a seafood sandwich. Cut avocado can be stored for three days. When frozen, the shelf life of the flesh extends to two months. A tip for those wanting to keep leftover avocado in the fridge: do not remove the seed from this part of the fruit. Drizzle the flesh with lemon juice (the acidity will prevent browning) and cover it with plastic wrap.
Avocado contains 160-200 calories per 100 grams of edible flesh. Despite its high fat content, this fruit is considered dietary because 12.6 grams of its 14.7 grams of lipids consist of valuable unsaturated fatty acids Omega-3. Ripe flesh is used in trendy cuisine: in sandwiches, salads, and cold appetizers, avocado reveals its flavor when paired with red fish, mussels, eggs, cucumber, banana, or grapefruit. Popular avocado recipes include croissants with salmon and avocado, rolls with salmon and avocado, salads with salmon, cucumber, and avocado, salads with mussels, grapefruit, and avocado, toast with poached eggs and avocado, and smoothies with avocado and banana.
One of the most popular avocado dishes is the Mexican sauce guacamole: the pureed avocado flesh is mixed with spices, vegetables, lime juice, and salt. In Mexico, avocado is used to make soup, served hot or cold. In vegetarian cuisine, avocado can be a filling component for sushi. There are many ways to replace eggs and meat with avocado flesh in cold dishes. Brazilians use their favorite fruit in milkshakes and sweet creams for desserts. Those who have tasted these dishes have enjoyed them!