Did you know...
FUN FACTS ABOUT AVOCADO..
* They lower bad cholesterol.
Avocados are one of the only fruits that contain heart-healthy monounsaturated fat (the good-for-you fat) that helps boost good (HDL) cholesterol and lowers bad (LDL) cholesterol.
* They upgrade your dips and spreads.
An avocado serving size is 50 calories, which works out to be 3 thin slices or 2 tablespoons mashed. There are fewer calories than the same amount of butter, mayonnaise, sour cream, peanut butter, almond butter, olive oil, and coconut oil — PLUS avocado has over 20 vitamins and minerals to upgrade your natural diet! Use avocado as a substitute today!
* They're gluten free, dairy free, vegan, vegetarian and cholesterol-free.
Avocados are naturally FULL of nutrition, so there's no need for special labels. They're full of flavor; think of all of the meals you can healthify with avocado!
* You know when they're ripe and ready.
Avocados are ripe when they feel heavy for their size, yield to light pressure and are dark in color. But don’t squeeze these delicate babies too hard. Not ripe? Put in a brown paper bag for 2-4 days, or you can speed up this process by putting a banana or apple in the bag.
* They're an anti-aging powerhouse.
Supercado is what we should call avocados, because they're one of the most inexpensive anti-aging tools for your skin! Don’t let its rough outer covering fool you — the inner smoothness and creaminess are what we need for youthful skin. With all of the nutrients, healthy fat and vitamins, an avocado tree could be the next fountain (tree) of youth!
* They have a fun etymology.
The word “avocado” comes from the Spanish word aguacate, which is from the the Nahuatl word ahuacatl. When I lived in Chile, we called it palta, which is its Quechua name. It's also sometimes called the alligator pear due to the shape and rough green skin (cut it open and it looks like an alligator eye, too). I prefer to call it palta; my strong love for avocados started in Chile.
* They're a climacteric fruit.
Yes, avocado is a fruit and is climacteric, meaning it matures on the tree but ripens off of the tree. The “paltas” we get in non-avocado bearing climates are picked hard and green and kept in coolers until they reach their final destination. Avocados must be mature to ripen properly. In a perfect world they would fall off the tree and ripen on the ground naturally.
