Avocado The avocado is generally eaten uncooked and is a popular way to begin a meal in many countries.

Botanical Family The avocado belongs to the laurel family, Lauraceae. This is the same botanical family as the bay tree. Grown in tropical and sub-tropical regions, Fuerte and Haas are the most common varieties.   History Thought to originate in Mexico, the avocado is native to Central America. Its name comes from the Aztec name for the fruit, ahuacatl. By the time Columbus discovered America, the avocado had spread to the north and south. It was later introduced to the West Indies in the early 16th century - although avocados have only been available in Europe since the early 1900's. Because of their unfamiliar appearance and flavour, they were treated with suspicion at first. The Israelis seem to have been the first people to introduce them to Europe. The demand for avocados is very high in modern times and they are grown commercially in the United States, Mexico, Cuba and Guatemala, as well as New Zealand, Australia, Israel and South Africa.   Food Value The avocado has the most amazing versatility, being used in all courses, from soups and starters, entrees and main courses to ice-cream desserts. It is almost always eaten raw, and if cooked, only for a very short time, as it becomes bitter when heated for too long. The avocado is like a big green vitamin pill, nourishing and easy to digest. Rich in protein, as well as having significant amounts of vitamins A, B, B2, C and E, the avocado is also a good source of vital minerals including potassium, phosphorus, magnesium and iron . The avocado will benefit both hair and skin, and th oil is used in facial creams, shampoos and sunburn lotions.   Search our recipe database for avocado.

Bibliography Bianchini, F; Corbetta, F; et al. The Complete Book of Fruits and Vegetables [English Translation] (New York: Crown, 1976) Jonas, S. The Fruit Cookbook (Sydney: Reed, 1985)