Description
Pollock, Purple varieties, Fuerte
Dry & Intermediate Zones
Major produces are Chile, Indonesia, United States, Dominican Republic, Colombia, Brazil and Peru.
The taste of butterfruit is smooth and as its namesake would imply buttery. While avocados are never sweet or sour, its mellow, rich flavor makes it a beloved fruit in other parts of the world. The initial taste resembles a luscious but un-sweet papaya, followed by a rich, pleasing aftertaste owed to its fat content.
Used in Ayurveda medicine as treatments for constipation, diabetes mellitus and haemorhoids The fruit is a powerhouse of heart-healthy fats and brain-boosting Omega fatty acids. Avocados are one of the only fruits containing vitamin K, a nutrient critical to metabolism regulation and blood coagulation.
Native to the tropics and subtropics, this rich fruit is known for its lush, buttery texture and mild, faintly nutlike flavor. The fruit’s name comes from ahuacatl, the Nahuatl word for “testicle,” which is assumed to be a reference to the avocado’s shape. Known early on as alligator pear, the many varieties of today’s avocado can range from round to pear-shaped. Ripe avocados yield to gentle palm pressure, but firm, unripe avocados are what are usually found in the market. Select those that are unblemished and heavy for their size.
Mix avocado chunks with corn, black bean, cilantro, mango, and tomato. Add this concoction to amaranth or millets to make it go from a dip to a healthy salad. Avocados are great as a dessert base: make a creamy, rich pudding mashing the pulp and whipping it with cocoa powder, banana, vanilla extract, and date syrup. Use as a soup cream by blending it into soups: blend in the avocado after the broth has cooled slightly.
