Avocados do not ripen on the tree unlike many other fruits. So farmers will allow them to remain attached to the tree until they can pluck and sell them. The fruits remain fresh on the tree for over two months. They soften only after they have been harvested.
While avocados are grown in California and Florida, the majority sold in grocery stores come from south central Mexico. The main reason for the abundance of “south of the border” avocados is that Mexico is blessed with a year-round growing climate. The avocado is believed to have originated in the state of Puebla, Mexico, as far back as 10,000 B.C. Avocados’ taste and texture depend on the region they’re from. Florida-grown avocados are lower in fat and firmer, while Hass avocados, from Mexico, are perfect for mashing and whipping.
It wasn’t until the 1950s when Americans turned to avocados. This makes it a relatively new food in our country. As with most imported trends, avocados were made popular in the coastal states-Florida and California-and Hawaii, too, before evolving into mainstream culinary culture.
Hard to believe, but it’s true: Avocados have higher levels of potassium than bananas. In fact, the levels are almost double-a single avocado contains 975 milligrams of potassium, compared to 487 milligrams in a banana.
Credit : Taste of Home
