The avocado is a fruit of the Lauraceae family. Its shape remind us the pear’s. Many varieties have a wrinkled or smooth skin. Their pulp is dense and creamy (mature) with a delicate flavor that slightly tastes like nuts. The flesh is yellowish green and in the central part is a large nucleus. Avocado pulp oxidizes in contact with the air and tends to turn red or black. To avoid this, once opened, always spray it with lemon, or rather lime. The avocado is especially tasty in salads or for the preparation of guacamole sauce. It can also be used as a base for hair and facial masks.
Originally from Central America and South America, known for centuries, the word avocado comes from the Aztec word ahuacalt. The Spaniards first called it ahuacate or aguacate (still used today) and finally avocado. Today, the main avocado producers, especially the Hass variety, are in Mexico, the Dominican Republic, Peru and Colombia.