palta

Palta is the common name in many Spanish-speaking countries for the fruit of Persea americana, known globally as the avocado. The term is widely used in Argentina, Chile, Peru, and parts of Central and South America; elsewhere the fruit is usually called aguacate or avocado. The tree is native to south-central Mexico and northern Central America and has been cultivated for thousands of years.

The fruit is a large berry with a single seed. Depending on variety, the skin ranges from green and pebbly to dark, smooth, and nearly black. The flesh is pale green, creamy, and rich in fats, primarily monounsaturated oleic acid. Avocados ripen after harvest; they are ready when slightly yielding to gentle pressure. The Hass cultivar accounts for a large share of commercial production; other common varieties include Fuerte, Bacon, Zutano, Pinkerton, and Reed.

Cultivation: Avocado trees require well-drained soil, warm climates, and protection from frost. They are grown in Mexico, Peru, Chile, Colombia, the Dominican Republic, and the U.S. states of California and Florida, among others. Harvest timing varies by region; in many countries, fruit are picked when mature but still firm and then ripen off the tree.

Nutrition and uses: Palta is high in calories and fats; a 100-gram portion provides about 160 kcal and around 9–15 g fat, plus fiber, potassium, and vitamins. Common uses include fresh slices, guacamole, salads, sandwiches, smoothies, and sauces. Palta is a staple ingredient in Latin American cuisine but is also widely used globally.