avocado

An avocado, scientifically known as Persea americana, is a large berry with a single seed. Native to south-central Mexico and Central America, it has a fleshy, green to yellow-green flesh and a smooth to rough skin depending on variety. The fruit is high in healthy fats and has a mild, buttery flavor.

More than 500 varieties exist, with Hass being the most widely cultivated worldwide. Skin texture varies from pebbly to smooth; fruit shape ranges from pear-like to spherical. Avocados are rich in monounsaturated fats, dietary fiber, and vitamins, notably K, C, E, and folate, and provide potassium and carotenoids.

They are consumed fresh or used in dishes such as guacamole, salads, and spreads. The creamy texture makes them substitutes for fats in baking and vegan recipes. Availability is year-round in many markets, though quality and flavor depend on cultivar and ripeness.

Cultivation occurs in tropical and subtropical regions, with major producers including Mexico, the Dominican Republic, Peru, Colombia, and the United States. Avocados ripen after harvest; they should be stored at room temperature to soften, then refrigerated. The fruit has a history of cultivation in Mesoamerica for thousands of years.