The triumph of the avocado in the kitchen is unquestionable. Originally, the avocado comes from the south of Mexico. The avocado belongs to the laurel family and its fruit is, in botanical terms, a berry. A large berry that can weigh up to 2.5 kilograms. Its trees thrive in warm and dry areas and different types of avocados can be found on the market.
Avocados are ripe fruit, which means that their harvest begins in an immature state and they are harvested after a period of ripening. If you want to speed up this process, you can use the trick of wrapping the berries in newspaper or putting them in a fruit bowl along with apples. Dark green or black fruit has creamy flesh around the hard core when ripe. The avocado reaches maturity when the peel loses its shine and its skin gives way at the slight pressure of a finger. The pulp has a fat content of approximately 30% and is rich in unsaturated fatty acids, so its intake is very healthy. The most common and well-known use of avocado is for guacamole in Mexican cuisine. To do this, the meat is ground and mixed with lemon or lime, chopped or powdered chili, salt, onion and, in some cases, chopped tomato. The lemon juice not only gives flavor, but also prevents the pulp from discoloring. Guacamole can be used for dipping or spreading.
Many other recipes make avocado a highly coveted all-purpose food. It can be served raw in salads and lightly steamed in pasta and vegetable dishes.