What’s not to like? With its rich and creamy texture –full of potassium, dietary fiber, folic acid, vitamin B6 and K– like most fruits, the avocado is not only yummy, but healthy too.

While many of us might be aware that the avocado is a fruit, only those who follow our #FoodFactoftheDay know that the avocado is actually one large berry, as it contains a single seed.

Native to the tropics and subtropics, the fruit’s name comes from ahuacatl, the Nahuatl word for testicle, which is obviously assumed to be a reference to the avocado’s shape.

Also known as alligator pear, the many varieties of today’s avocado can range from round to pear-shaped. There are even tiny Fuerte cocktail avocados (a.k.a avocaditos) that are pitless and the size of a small gherkin.

As delicious as avocados can be, when unripe they are anything but; and the window to eat them is sadly small.


Here’s a solution: since avocados still ripen once they’ve been cut into, all you’ve got to do is put the halves back together –with the pit in place– wait a couple of days and tada!

When you hear avocado, you’re probably thinking guacamole or California rolls, but Columbians think hot soup and Ethiopians juice. Here are fun avocado-based recipes to “branch out”.

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