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The main characteristics of the fruit

The avocado is not a typical fruit. In fact, it’s very unusual compared to the fruit that Europe has traditionally known. First of all, its flavour isn’t sweet, which makes it a good element for savoury dishes. The creamy and pasty pulp further supports this application.

Secondly, it is a fatty fruit, although this expression may seem like an oxymoron. I will delve deeper into the topic in the next paragraph. In this, I would like to focus for a moment on the “botanical” characteristics of the fruit.

Although native to Central and South America, avocados grow in tropical and subtropical climates. It is not very successful in Italy, yet some crops are grown in Sardinia, Sicily, and Calabria. The avocado tree, or plant, is medium-tall and has an attractive appearance because of its enormous leaves and straightforward form. Although they are not readily available until late autumn, avocados start to yield fruit throughout the summer.

Nutritional properties and the varieties of avocado

There are numerous types of avocados, and they differ not just in terms of flavour but also in terms of the pulp’s consistency, how easily it separates from the peel, and aspects like size, colour, and texture. The most popular types and their attributes are listed below:

  • Hass: creamy pulp, large fruit, dark green, and rough skin. It is the most widespread variety in the world.
  • Cocktail: firm pulp, small fruit, thin and edible peel. It is a seed-free variant.
  • Pinkerton: creamy and oily pulp, medium-sized fruit. It has an elongated shape.
  • Fuerte: medium size and creamy. It is also cultivated in Sicily in the winter months.
  • Ettinger: soft pulp, delicate taste, and above-average size. Perfect for creamy recipes.
  • Nabal: similar to Hass but with a more delicate flavour and firmer pulp. It can also be cooked in the oven.
  • Bacon: slightly above average size, delicate taste, medium softness, and creaminess.
  • Lula: large fruit with a quite creamy pulp. Its shape resembles that of a papaya.

Notwithstanding the variations, the avocado fruit is identified by a few distinct features. It is high in lipids (sometimes known as “good fats”), like omega-3 fatty acids, which are beneficial to the heart, eyes, and brain. It has high potassium and vitamin B9. It consumes about 250 kcal per 100 grammes of food.

How to consume it and how to use it in various preparations

Avocado is an incredibly versatile fruit. It can be used as a “normal” fruit; therefore, it is used for confectionery preparations as well as for preparing drinks. However, it can also be used for savoury preparations, perhaps to make savoury snacks or sauces. In southern Italy, it is eaten thick with pasta, plain, or at most with a drizzle of oil.

Avocado is also an important fruit from the perspective of fighting intolerances. Since its consistency (especially when it is quite ripe) resembles that of cream cheese or butter, it is often used to replace these foods, perhaps spread on toast or a good slice of bread. Unlike dairy products, avocado does not contain lactose and therefore can be safely consumed by those intolerant of this substance.

We prepared chocolate mini muffins with avocado oil and corn flakes today. Avocado oil is a natural superfood that helps us rapidly regain our strength. We have made it even more attractive in this recipe by using it as a component of a delicious treat. The little bite-sized cookies were wonderfully tasty and nourishing, thanks to the addition of avocado oil.

Not all “fats” are unhealthy and ought to be shunned. Avocados do, in fact, contain substantial amounts of monounsaturated fats, which can protect the heart and delay the onset of diabetes. Consuming avocados has been shown to have a positive impact on overall artery health by lowering blood levels of low-density lipoprotein (LDL), the notorious bad cholesterol. To sum up on a positive note, this fruit is very beneficial for kids and anyone who follows a vegetarian diet. It is also very rich in vitamins A, B1, B2, D, K, E, H, and PP. Its astringent qualities can help fight diarrhoea.