- Fruit from a tree native to Mexico and Central America.
- Pebbly, green-black skin
- Has disease-fighting antioxidants
- May protect against cancer
- Contains the healthy fat, monounsaturated fatty acid (MUFA)
- Can decrease blood triglycerides, increase HDL cholesterol, decrease LDL cholesterol, and decrease high blood pressure, lowering the risk for cardiovascular disease and stroke
- May help burn stubborn belly fat
- May boost memory and prevent mental decline
- Help regulates blood sugar levels just as effectively as a conventional low-fat diet, reducing diabetes risk
- Contains glutathione, an antioxidant that improves overall hormone function
- Contains lutein, an antioxidant that promotes eye health and helps stave off macular degeneration
- Calories – 250 (whole avocado)
- Fat – 23 g (whole avocado)
- Folate – 59 mcg (1/2 cup)
Taste & Texture:
- Creamy texture
- When you pull out the knob from the stem and you see green underneath then the avocado is ripe and ready to eat. If it’s brown then it’s overripe. If it’s hard to pull, give it another day to ripen.
- If it’s too firm now but you don’t need it immediately, place it in a paper bag with an apple, banana, or pear and close tightly. Put the bag on the counter top, not the fridge, which will allow the fruits to emit ethylene gas and promote ripening.
- If it’s ripe now but you don’t need to use it yet, store it whole in the fridge. Cold temps won’t prevent it from becoming overripe but it will slow the ripening process.
- If you have half of an avocado, place in a container with half of an onion to keep the avocado green.
- If it’s a day or 2 away from being ripe but you need it now, bake it. Peel, slice, and toss with the juice of half a lemon and a pinch of salt, put in a baking dish at 300°F for 10 minutes.
- If your leftover avocado develops brown spots know that they are only cosmetic and you can cut away to get to the green. The brown spots are generally safe to eat but may be bitter.
- Commonly used in salads
- Main ingredient in guacamole
- Healthy replacement for other fats such as mayonnaise or oils in baked goods & desserts
- Try grilling it by brush the cut side of a peel half with olive oil & lemon or lime juice, grill cut side down for 10 minutes, turning once halfway through. Serve on its own or smash it to make a smoky guacamole.
- Make stuffed avocados using ingredients such as chili, roasted sweet potatoes, or ham and eggs
- Create a creamy pasta sauce by pureeing avocado, pasta water and lemon juice
- Top your toast along with lox, strawberries, or peas & radishes
- Use as a replacement for tomato sauce on your next BLT pizza along which includes bacon, lettuce, tomato, and ricotta for the cheese
- People who ate 1/2 an avocado as part of their lunch felt 26% more satisfied 3 hours later than those who didn’t. This may be related to fiber and MUFA content. The sense of fullness lasted through the evening. The avocado group consumed an average of 83 fewer calories throughout dinner & an evening snack. Over time this deficit can add up to a significant weight loss.
- “Fill Up Faster.” Shape. May 2014. 124.
- Ansel, Karen. “25 Easy (Delicious!) Ways to Eat Healthy.” Self. June 2014. 102.
- Bench, Tara and Petito, Anne. “The ultimate summer grilling guide.” Ladies’s Home Journal. July/August 2014. 76.
- “Ocular Eats.” Prevention. August 2014. 37.
- Taylor, Margaret. “Eat More Fat.” Prevention. August 2015. 123-133.