Avocadoes
Scientific Name: Persea americana
Native To: While the avocado tree also has a long history of cultivation in Central and South America, the avocado is considered to be native to Puebla, Mexico.
Flavor, Aroma and Taste: The avocado fruit is smooth and creamy with a subtle but distinct flavor.
Brief History and Culinary Uses: Did you know the ever popular Hass avocado was planted by a postal worker, Rudolph Hass, in his front yard? Little did he know the avocado would grow to have wide ranging culinary applications from sweet to savor. A popular savory dish, avocado is often mashed up and eaten as guacamole. On the sweet tip, in some cultures avocado is mixed up with syrup and ice-cream and served as a milkshake. The high fat content and essential fatty acid content of the avocado makes it a popular meat substitute in sandwiches, salads, and other foods. The Uruapan region of Mexico is one of the largest commercial production areas in the world, some saying producing the richest tasting of them all.
Nutritional Info: Avocados are high in valuable fats and have been shown to lower LDL, or "bad" cholesterol. They are higher in potassium than bananas, and high in B, E and K vitamins.