Tis’ the Season for Avocados from Mexico

Avocados are a versatile fruit and used around the world. In the US, we see it made into guacamole, added to sushi, sandwiches, and salads. In other parts of the world, Ethiopia makes a juice out of it. In Suriname, it’s made into a liqueur. In Brazil and Southeast Asia, it’s used in desserts, smoothies, and milkshakes.

Here are some fun facts about Avocados from Mexico:
·         Avocados have been tempting taste buds for over 10,000 years. Archaeological evidence of avocado usage found in the caves of Mexico.
·         Avocados ripen off of the tree, around 7-10 days after being harvested.
·         Idyllic climate, varying elevations, abundant rain, and nutrient-rich volcanic soil make Mexico the only place in the world where Hass avocado trees naturally bloom 4 times a year, selling 2.6 billion pounds of avocados every year.
·         Avocados work as a “nutrient booster” helping your body absorb more fat-soluble nutrients, like lutein, alpha and beta-carotene.
·         American Heart Association says the mono- and polyunsaturated fats in avocados can help lower blood cholesterol levels when eaten in moderation and in place of saturated or trans fats.
·         “Avocado” comes from the ancient Aztec word “ahuácatl” (meaning “testicle”, because avocados hang in pairs).
·         A one-ounce serving of avocado (1/5 of a medium avocado) contains 20 vitamins, minerals, and phytonutrients (beneficial plant compounds), 50 calories, 4-5 grams of fat 3.5 grams mono- and polyunsaturated fat, 0.5 of a gram of saturated fat), 2 grams of dietary fiber, 0 cholesterol, and 3 grams of carbohydrates.

I was invited to be a host of my own Avocados from Mexico House Party. Let’s look at some recipes where this buttery fruit can dazzle your family and friends:

Pineapple Cucumber Guacamole recipe is from the Truly Mexican cookbook by Roberto Santibañez. The combination of cucumbers, red onion, jalapeno, lime juice, salt, avocados, pineapple, and cilantro was just out of this world! Close your eyes and you can see yourself on the beach under a shaded hut using tortilla chips to scoop of this tropical delight. The pineapple and avocado paired well together – buttery silkiness combined with sweet, tropical flavor. The cucumbers added a refreshing flavor and crunchy texture along with the red onion and jalapeno. If you don’t like it too spicy, make sure you take the seeds out of your chiles. Thumbs up, way up!

To read more and see photo slideshow, please visit: http://www.examiner.com/review/tis-the-season-for-avocados-from-mexico 


OC Food Diva