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| Avocado: Botany Production and Uses |
Avocados: Good for the Body Hello, Everyone!
Today, we are looking at the avocado and some of its benefits to the body, and therefore, the scalp's hair. The avocado tree (Persea americana) is native to Central Mexico, and is classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. 'Avocado' or 'alligator pear' also refers to the fruit (botanically, a large drupe that contains a large seed) of the tree, which may be pear-shaped, egg-shaped or spherical.
Avocados are commercially valuable, and are cultivated in tropical and mediterranean climates throughout the world, producing a green-skinned, pear-shaped fruit that ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.
Culinary Uses
The avocado fruit of horticultural cultivars has a higher fat content than most other fruit, mostly monounsaturated fat, and, consequently, serves as an important staple in the diet of various groups where access to other fatty foods such as high-fat meats and fish, dairy, etc. is limited.
When held in the palm of the hand and squeezed, a ripe avocado yields to gentle pressure. The flesh is prone to enzymatic browning which means it turns brown quickly after exposure to air. To prevent this, lime or lemon juice can be added to avocados after they are peeled.
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| Indonesian-style avocado milkshake with chocolate syrup |
Avocado fruit is not sweet, but savory, yet subtly flavored with a smooth, almost creamy texture. However, It is used in savory dishes and sweet dishes, in many countries yet not for both. The avocado is very popular in vegetarian cuisine, as substitute for meats in sandwiches and salads because of its high fat content.
Generally, avocado is served raw, although some cultivars, including the common Hass, can be cooked for a short time without becoming bitter. Caution should be used when cooking with untested cultivars because the flesh of some avocados may be rendered inedible by heat. Prolonged cooking induces this chemical reaction in all cultivars.
Around the globe avocado culinary use as a dessert is:
