Avocados 

Introduction:

Avocados Fruit

Avocados Fruit , "alligator pears," are known for their creamy, smooth flesh and skin. They are popular foods in many cultures. Perhaps best known as the star ingredient in guacamole, they are versatile and can be used in a type of dishes or simply eaten with a spoon. Although not sweet, these are botanically classified like as a big berry with a single central pit, grown by the Persia Americana tree. They probably originated in Mexico or Central America, there are Mexico is the world's leading producer.

Avocados Fruit (Persia Americana) are a fruit, not a vegetable. They are believed to be native to Mexico and Central and South America. trees were first planted in Florida in 1833 and then in California in 1856. California currently produces the majority of   production in the United States, followed by Florida and Hawaii, according to NASS.

Production of Avocados Fruit 

Avocados Fruit

Their nutritional profile makes them an integral part of many healthy eating plans. it's a good source of fiber and contain more fat (good) than carbohydrates, making them popular for low-carb diets such as diabetes. Their heart-friendly fats do not raise blood cholesterol levels, which can satisfy traditional cholesterol diets, which are often low in fat and cholesterol. It is one of the fattest plant foods, making it popular in vegan and vegetarian diets. The somewhat earthy but neutral taste of this fruit goes well with sauces, salads, sandwiches, baked goods, salads and grain dishes to add richness.

The fruits of domestic varieties have smooth, buttery, golden-green flesh when ripe. Depending on the variety, fruits have green, brown, purple or black skin and can be pear-shaped, egg-shaped or spherical. For commercial purposes, the fruits are picked unripe and ripen after harvesting. The nutrient density and very high fat content of flesh is useful in many different cuisines and is often eaten to enrich vegetarian meals.

In large production regions such as Chile, Mexico and California, the water demand of farms puts a strain on local natural resources. production is also associated with other externalities such as deforestation and human rights issues related to the partial control of their production by organized crime in Mexico. Global warming is expected to lead to significant changes in the suitable growing areas for Avocados Fruit and put additional pressure on their production areas due to heat waves and drought.

Cultivation

The domestication that led to the development of genetically distinct cultivars probably began in the Tehuacan Valley in the state of Puebla, Mexico. There is evidence for three possible domestications of the resulting in the currently recognized landraces of Guatemala (quilaoacatl), Mexico (aoacatl), and the West Indies (tlacacolaocatl). Guatemala and Mexico, and the land race originates from the highlands of those countries, while the Caribbean land race is lowland, extending from Guatemala, Costa Rica, Colombia, Ecuador to Peru, having been widely spread by human activity before the arrival of India. Europeans. These three separate terraces were probably already intermingled in pre-Columbian America and were described in the Florentine Codex.

The earliest inhabitants of the northern coast of Peru lived in temporary camps in an ancient wetland and ate, chilies, mollusks, sharks, birds and sea lions. The oldest discovery of the comes from a cave in Cuscatlán, originating from approximately 9,000 to 10,000 years ago. Other Tehuacan Valley caves from around the same period also show early evidence of presence and consumption. There is evidence of use at the Norte Chico civilization sites in Peru at least 3,200 years ago and at Caballo Merton, Peru about 3,800 to 4,500 years ago.

Planting of fvs

Avocados Fruit seedlings should be planted in the spring when the soil has warmed up. Choose a location that is sunny and sheltered from the wind. To plant trees, dig a hole wider than the root ball and carefully push the tree into the hole. A slow-release fertilizer can be added to the hole during planting, but is not necessary. Care should be taken not to disturb the roots as much as possible, and the hole should be carefully filled and soiled and pressed down to prevent them from loosening. Trees should be planted 4.5 to 6 m (15 to 20 ft) apart in rows 6 m (20 ft) apart.
Flower

Leaf flower bulbs arise from new growth or leaf axils. The tree blooms thousands of flowers every year. flowers emerge from boxes near the axils of the leaves; they are small and inconspicuous 5-10 mm wide. They have no petals, only 2 whorls with 3 light green or greenish-yellow puffy Perinat lobes, each flower has 9 stamens with 2 basal orange nectar glands.

Uses of Avocado

Avocados Fruit

it's a usually used as a fresh fruit or as an ingredient in salads or savory dishes. It has a significantly higher fat content than other fruits and is a staple in diets with limited access to foods high in monounsaturated fat. It is the main ingredient in the popular Mexican dip, guacamole. In Asia, and used in desserts and dessert drinks. In Japan, these are often eaten with soy sauce or grated horseradish. In Europe, usually served as an appetizer with mayonnaise or salad dressing, or added to a seafood cocktail.

The oil extracted from the they can be used for cooking and to make salads, sauces and marinades. Avocado oil can also be used in skin care products such as sunscreens, cleansers and moisturizers, or hair conditioners and foundations.

Nutrition

Avocados Fruit are high in calories. The recommended portion is smaller than expected: 1/3 of a medium these (50 grams or 1.7 ounces). There are 50 calories in one ounce. these are rich in fat. Raw fruit pulp contains 73% water, 15% fat, 9% carbohydrates and 2% protein (table). A reference amount of 100 grams of   provides 160 calories and is a rich source (at least 20% of the daily value, DV) of several B vitamins (eg pantothenic acid 28% DV) and vitamin K (20% DV). ), with a moderate content of vitamin C, vitamin E and potassium (10-19% DV). fruit also contain phytosterols and carotenoids such as lutein and zeaxanthin.