The avocado comes from a tree native to Central Mexico. While it is common to refer to the avocado as a vegetable, botanically speaking it is a fruit. Avocados were known to the Aztecs as “the fertility fruit”. The most well-known variety of avocado is Hass. Commonly grown in California, the Hass avocado makes up about 95% of the avocado crop in the United States and is available year-round.
Other varieties of avocado include Fuerte, also known as Florida avocados, Cocktail avocados which have no pit and there is even a Bacon variety. Avocados have a smooth buttery texture and can be enjoyed a number of ways. Proper storage and preparation are important to not only enjoying the taste of the avocado but deriving the nutritional benefits as well.
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The majority of avocados’ calories come oleic acid, a monounsaturated fat, similar to the fat found in olives and olive oil. MUFAs may improve insulin sensitivity and play a role in the prevention of metabolic syndrome and type II diabetes. Read more about the health benefits of avocados.
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- 4 Ripe Avocados
- 1 Tbsp. Fresh Lemon or Lime Juice
- 1/2 Small Sweet Onion, Minced
- 1 Ripe Roma Tomato, Seeded & Diced
- 2 Serrano Peppers, Seeded & Diced
- Cilantro, Chopped (optional)
- Celtic Sea Salt (to taste)
- Black Pepper (to taste)
- Cut open and remove the seed from the avocados then cut each avocado in half.
- Add 3 avocados to a bowl and gently mash. Reserving one avocado.
- Gently stir in lemon or lime juice.
- Then stir in tomato, peppers, cilantro (if using).
- Cut reserved avocado into small chunks and then add to the mashed.
- Finally salt and pepper to taste.
- For a really good twist add a couple of thick cut pieces of bacon that have been cooked and chopped.