Avocado
Botanically a berry; it only ripens once picked.
- Season: November, December, January, February, March, April
- Peak season: January, February, March
- Botanical family: Lauraceae
History
Native to Mexico and Central America, the avocado was grown by the Aztecs, who called it “ahuacatl”. Spanish conquistadors brought it to Europe in the 16th century. It only became common in France from the 1960s.
Origin and growing regions
Avocados sold in France in winter come mostly from Spain:
- Spain (Andalusia)
- Israel
- Peru
Benefits
The avocado is a rich, filling fruit:
- Good fats: Mostly monounsaturated fatty acids, like olive oil.
- Fibre: It contains a lot, which makes it very filling.
- Vitamins E, K and B9: Present in good amounts.
- Energy-rich: About 160 kcal per 100 g: a fruit like no other.
Varieties
- Hass: Bumpy skin that turns black as it ripens.
- Fuerte: Smooth green skin, mild flesh.
- Bacon: Thin skin, light taste.
- Reed: Big and round, very creamy.
Zero waste
- Storing: At room temperature to ripen, then in the fridge: 2 to 3 days. Once cut, keep the stone in and add lemon juice.
- Freezing: As a purée, with lemon juice: up to 4 months.
- Nothing goes to waste: An overripe avocado makes guacamole, a chocolate mousse or a hair mask. The stone can sprout in water.