Avocado Fruit Or Vegetable? If I had to choose between two of my favorite foods – avocado, avocado juice and avocado salad – every single ingredient would be avocado – down.
But I didn’t always feel like that – as a child, I hated avocado in all its forms and hated avocados in all their forms. My mother tried to get me to eat sandwiches, guacamole and tacos, but she forgot to eat them all.
How on earth could anyone eat such a green porridge, and how on earth could I possibly like avocados so much as a child?
It wasn’t until I moved to California that my attitude towards avocados started to change, but I thought if they were popular, something must be missing. They were everywhere and they were popular in the grocery store, at the farmers market, in restaurants, on the street, even in my backyard.
I honestly don’t remember if I tried it the first time or the second time, but I decided to try it again and I’m glad I did.
Nutrition, dietetics and food science
My love of avocados grew after graduating from the University of California, Berkeley, where I studied nutrition, dietetics and food science. When my body suddenly started rejecting nuts and seed derivatives in 2015, avocado became my primary source of fat. Nothing was on the market, so I had to do it.
Avocados are one of the few foods my body can tolerate and thank God I have not developed any intolerances, so why are they so great for me? Botanically, avocado is classified as a single seed, also called fruit, and it is served in many ways. In California, where I have spent 10 years of my life, avocado is very popular and plentiful, but it is also very rare in the United States.
It’s hard to know, but it originated in the south – in central Mexico – and dates back at least 10,000 years, according to the US Department of Agriculture.
Humans began growing avocados around 5000 BC
According to researchers, humans began growing avocados around 5000 BC, and humans have been growing them for at least 10,000 years. The first Europeans to eat an avocado were Spanish explorers begging them in the 16th century. At the time of the Spanish conquest of Central America, avocado was transported from Mexico to parts of South America. Avocado Spotlight provides additional information about this wonderful fruit, as well as links to some interesting facts about avocado and its history.
In 1833, the first avocado trees in America were planted in Florida and avocados were discovered to have become more popular.
The next film screening took place in Los Angeles in 1856, and other Southern California locations followed. Hass avocados are the most popular Californian avocado, but this variety is unique in that it is produced all year round.
Avocado is technically a fruit
Not surprisingly, California is the place where our obsession with avocados began, and we are still the world’s largest avocado producer. Although avocado is technically a fruit, we know it is monounsaturated fat, but we should not be afraid of this healthy fat.
In addition to reducing the risk of heart disease, improving LDL cholesterol levels and lowering oxidative stress levels in the blood through less food, it also helps the body absorb fat and more soluble vitamins. Studies have shown that eating avocado and other healthy fats can help you eat less, by providing you with satiety or a sense of morality when you add them to a meal or snack. Only olives and avocados compete with the monounsaturated fatty acids in fruits and vegetables. D, E and K, add it to your salad to absorb most of the nutrients from the vegetables.
Avocados are healthy
Avocados offer a smooth texture, with an average thickness of about 3 inches and a consistency of 2 / 3 inches. The average DV of 54 per dietary fiber is about 2.5 grams of fiber per gram of avocado, or 1.6 grams per day.
According to the Mayo Clinic, fiber helps regulate the gut, maintain a healthy weight and control blood sugar. So if you have stopped being vegetarian or vegan and are talking about a pain-free way to get fiber, talk to your doctor about the importance of fiber in your diet.
A medium avocado provides 4 grams of saturated protein, which is more than most fruits. Avocado contains B6 and is a good source of calcium, magnesium, potassium, iron and calcium – rich in vitamins and minerals.
Avocados can be placed on the counter to ripen naturally, or you can put them in a paper bag in the fridge for a few hours if you want them to ripen much faster.
Still perfect for eating
Many customers throw away unused portions of avocados because they think the outer part will be gone when it turns brown, but the avocado is still perfect for eating.
The one I use is to put the avocado chamber in the used part and scrape off the brown outer layer. The tanning is a natural chemical reaction caused by oxidation, and the green is because it is only a few days old.
I don’t know what to do with it, but it’s really good as a side dish or as an appetizer, as well as in salads or salad dressings.
Side dish or as an appetizer
I am also a big fan of it as a side dish or as an appetizer, but also in salads and salad dressings and even in desserts.
I just stumbled across this method on thekitchn.com, but I haven’t tried it yet, so I plan to try it next by placing the sliced avocado in an airtight jar with sliced onions and covering with a lid and putting it in the fridge. I recommend it if you do not intend to use the unused portion for something savory, although lemon or lime would fit well. Others say that freshly squeezed limes or lemons prevent oxidation, and I am in favour of that.
Onions are believed to release sulphur compounds, so if you want to use them in a sweet dish, try avocado with onions to ensure that the taste of the onion is not transmitted. When ripe, avocados are a good source of potassium, calcium, magnesium, iron and other nutrients, depending on the variety. I served it with a variety of sweet and savoury dishes, as well as a few savoury ones.
Did you know that avocados can also be used in smoothies, puddings and baked goods? It has gained popularity in recent years, with avocado toast being the latest breakfast to be made with nitrate – free of turkey for a protein boost.