September 3, 2021,
Dark green with a wonderful internal make up, it looks like a vegetable and feels like a vegetable and most people think it is a vegetable but you know what?
You already know.
An avocado is a fruit.
Minus all of the sugar.
Puzzling to most is that you typically do not put fruit in sandwiches. Okay, that makes sense.
Avocado is different, in a good way and like most fruits, it hangs on a tree.
The fruit of the plant, also called an avocado, is botanically a large berry containing a single large seed. Avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity.
Avocados are cultivated in tropical and Mediterranean climates of many countries, with Mexico as the leading producer of avocados in 2019, supplying 32% of the world total.
It is used in both savory and sweet dishes, though in many countries not for both. The avocado is common in vegetarian cuisine as a substitute for meats in sandwiches and salads because of its high fat content. It is used as the base for the Mexican dip known as guacamole, as well as a spread on corn tortillas or toast, served with spices.
In Australia and New Zealand, avocados are commonly served on sandwiches, sushi, toast, or with chicken.
In our circle, most like to use them in salads (as expected) but also in sandwiches like salami, turkey and chicken to make themselves feel that even though health wise they are fudging with a sandwich, chips and honey tea, they are at least getting their nutritional value out of the lunch deal.
It’s like taking your vitamin A, B, C or D pill after you just ate a hamburger, fries and drank a strawberry shake.
The nutritional value of the avocado goes far.
In a 100 gram reference amount, avocado supplies 160 calories, and is a rich source (20% or more of the Daily Value) of several B vitamins and vitamin K, with moderate contents of vitamin C, vitamin E, and potassium.
National Avocado Day was Saturday, July 31, 2021.
So, we’ve often thought about consuming avocados in our sandwiches and salads but you know what?
We didn’t think about using avocado oil. Have you?
Let’s do that now.
Avocado oil is an edible oil extracted from the pulp of avocados, the fruit of Persea americana. It is used as an edible oil both raw and for cooking, where it is noted for its high smoke point. It is also used for lubrication and in cosmetics.
Avocado oil was first extracted for cosmetic use, because of its very high skin penetration and rapid absorption.
Wonders never cease.
We’re going to turn our attention to a visiting female writer who will shares some ideas about the benefits of avocado oil.
The Health Benefits of Unrefined Avocado Oil
Unrefined avocado oil is considered to be one of the most healthful vegetable oils one can consume. It is a multi-purpose oil that can be used for culinary purposes (it is exceptionally high in Vitamin E as well as monounsaturated fats), suitable for dressings and sauces as well as frying, due to its high smoke point of over 490 degrees. Organic avocado oil is also an excellent “carrier” oil for other flavors; avocado carrier oil is ideal for infusion with various herbs. In addition to its suitability as a comestible, unrefined avocado oil is also excellent for use as a cosmetic and the repair of damaged skin.
Bulk avocado oil comes from the fruit of the same name. The scientific name of the tree from which we obtain organic avocado oil is Persea Americana. It is native to the Caribbean coast of Mexico, and was apparently known to pre-Incan peoples of present-day Peru. The word avocado itself is derived from a word in the Nahuatl language, ahuacatl, which literally means “testicle.” This is most likely a reference to the shape of the fruit; among the Aztecs, avocados were believed to confer fertility and have aphrodisiac properties.
Europeans could not have known of the benefits of organic avocado oil much before 1500; the first written descriptions of the fruit dates from a Spanish geography text written about 1520, and the first English accounts were not published until over 180 years later.
Although not initially raised to obtain bulk avocado oil, the plant itself was first exported abroad in 1750, when the first avocado trees were planted in Indonesia. It arrived in Brazil about fifty years later; by the 1890s, avocado groves had been established in Rhodesia (present-day Kenya) and Australia. It was introduced in Lebanon and Palestine (present-day Israel) in 1908.
Today the plants that are the source of healthful organic avocado oil are grown primarily in Mexico, California, Australia, New Zealand and Kenya.
What Is an Avocado?
Although it grows on a tree and has a pit, it is actually considered a berry; that is, the source of bulk avocado oil is a fruit produced from a single ovary which ripens into a fleshy, edible pulp surrounded by a skin. Seeds are embedded within this pulp.
Botanically, the avocado is a member of the laurel family, along with the bay tree and cinnamon. There are over a dozen types of avocados grown today; however, the most common varieties are the hass avocado, which is a black-colored fruit with a pebbled skin texture and a bulk avocado oil content of approximately 19%, and the pinkerton, which has a smooth green skin.
Unlike most types of vegetable oils which are derived from seeds, organic avocado oil is extracted from the fleshy pulp of the fruit.
More About Avocado Oil
As mentioned earlier, avocado carrier oil is fine for creating different flavored oils. Although fine for humans and other primates, organic avocado oil contains a fatty acid known as persin, which can be highly toxic to domestic animals, particularly dogs, cats and horses.
Although avocados are a perennial crop in those regions in which they are grown (they can survive temperatures down to 26 degrees Fahrenheit), organic avocado oil can be expensive as relatively little of the crop is actually pressed for oil. It does however compare quite well to olive oil for taste and body; true gourmands consider the extra cost for organic avocado oil well worth it.
Anne Harvester writes about Unrefined Avocado Oil.
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