avocados

Avocados are the fruit of Persea americana, an evergreen tree in the Lauraceae family. Native to south-central Mexico, the crop has been cultivated in tropical and subtropical regions around the world, becoming a staple in many cuisines.

The fruit is a large berry with a leathery skin that varies in color from green to purplish-black, depending on cultivar. The flesh is smooth and creamy, pale green to yellow, surrounding a single large seed. Commercial cultivars include Hass, Fuerte, Zutano, Bacon, and Pinkerton; Hass is the most widely grown globally. The fruit ripens after harvest and responds to ethylene; it can be softened at room temperature and chilled after ripening to slow further softening.

Nutritionally, avocados are high in monounsaturated fats (notably oleic acid), fiber, and potassium. They also provide vitamins C, E, K, and B vitamins such as folate. They are relatively low in sugar and supply about 160 calories per 100 grams.

Cultivation and production occur in well-drained soils with adequate sunlight. Trees tolerate a range of rainfall but require irrigation in drier areas. Mexico is the world’s largest producer, followed by the Dominican Republic, Peru, Colombia, and the United States (California and Florida). Avocado trees have two flower forms (Type A and Type B) that promote cross-pollination and higher yields. They can be susceptible to diseases such as Phytophthora root rot and to pests like thrips.

In cooking, avocados are eaten fresh or used in dishes such as guacamole, salads, and sandwiches, valued for their texture and flavor. Their production raises considerations about water use, land management, and pesticide application in some regions.