Avocado

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