Avocados. These savory pear-shaped fruits are creamy, green, delicious, and one of the healthiest foods you can eat.
Native to central Mexico, avocados were a staple food of the ancient Aztecs, eventually spreading throughout central and South America. First discovered by Europeans during the 17th Century, they are now grown throughout the tropics and Mediterranean, including the southern United States.
In the US, there are two primary cultivars. The most popular is the Hass avocado, grown mostly in California. It features a bumpy dark brown to black skin and is proportionally higher in fat than the other variety, which is grown in Florida. These Florida avocados are generally larger in size a feature a smooth, bright green skin.
Not only do they taste good, but avocados are also one of the most nutrient rich foods around. They are a great source of folate, potassium, vitamin E, lutein, and magnesium. They are also high in fiber and healthy monounsaturated fats, which can help to lower bad cholesterol and raise good cholesterol. In addition, they contain antioxidants, which fight damaging free radicals in your body. This combination of factors means eating avocados regularly can help to protect your body from heart disease, cancer, degenerative eye and brain diseases, and more.
Most-often associated with guacamole, avocados taste great on their own and make a fresh, healthy addition to almost any meal, from salads to sandwiches and more. Spread one on a cracker, spoon one out and eat it plain, or toss a few slices on top of your favorite soup or chili. Here are a few other ideas to enjoy this versatile superfood!
3 ripe avocados, halved and pitted
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, diced
1 tablespoon chopped cilantro
2 cloves fresh garlic, minced
Scoop the avocado pulp into a large bowl, lime juice, toss to coat. Drain and reserve the lime juice. Add the salt, cumin, and cayenne, and mash with a potato masher. Fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for one hour before serving.