 |
| courtesy:www.benifitsof.us |
Avocado has entered my kitchen as an experiment but has taken my counter space for its flavor, texture and nutritional value. I have experimented by adding it to wheat tortillas or chapathis, dosa or pancake batter, dips and chutneys. Chocolate mousse with avocado, smoothie with coconut milk is a definite try for dessert.
History: Native of Central and South America since 8,000
B.C.
Derived from the Aztec word-ahuacatl (means “testicle tree”)
Colloquially known as Alligator Pear (because of their alligator skin
texture and pear shape)
Grows up to 65 feet in height and varies in weight from 8
ounces to 3 pounds depending upon the variety.
Fallbrook,
California is the Avocado Capital of the World.
Health Benefits:
Promote heart health
Wide-Ranging Anti-Inflammatory Benefits
Supports Cardiovascular Health
Promotes Blood Sugar Regulation
Anti-Cancer benefits
Usage:
Guacamole is the common recipe of avocado
Peeled, eaten as a fruit, pit is discarded
An ingredient in salsa, chutneys for spreads and dips
Can be added in a smoothie
Combine finely chopped bell peppers; tomatoes, cilantro, and
lime juice to mashed avocado (to have it with a toast or just as it is)
I add to the most common dip, ground cilantro, green
chilies, lime juice and salt (my favorite).
Avocado oil is nature’s gift for hair and skin
P.S. Approach with caution for any allergies when you try new food produce/products.
"...the avocado is a food without rival among the fruits, the veritable fruit of paradise"
-David Fairchild
