Progressive Avocado Slicer $11.99

VeggieSensations.com

An average avocado tree produces about 120 avocados annually. It does not tolerate freezing temperatures and can be grown only in subtropical and tropical climates. It is believed to have originated in southern Mexico. California produces about 90% of the nation's avocado crop. San Diego County is the Avocado Capital of the U.S., producing 60% of all the avocados grown in California.

The avocado fruit does not ripen on the tree. It will either fall off or be picked when it is hard in its "green" state. It will ripen quickly on the ground, but depending on the amount of oil that it has, the taste may be very different. Generally, the fruit is picked once it reaches a mature size and allowed to ripen which will take place in a few days. They will ripen faster if stored with other fruit such as bananas, because of the influence of ethylene gas. Some supermarkets sell pre-softened avocados, treated with a special gas to stimulate ethylene synthesis in the fruit (the same process used to de-green lemons). For home grown avocados, the fruit can be left on the tree. Just pick them a few days before you need them. The fruit can be kept on the tree for about 4-6 months after fully developed; if the fruit stays on the tree for too long it will fall to the ground. But for commercial reasons it must be picked as soon as possible.

Most of the fat in avocados is monounsaturated fat, which is considered healthy in the human diet. A whole medium avocado contains approximately 25% of the recommended daily amount of saturated fat. Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin K, 4% vitamin E, 4% vitamin C, 6% folate, 4% fiber, 2% iron, 4% potassium, with 81 micrograms of lutein and 54 micrograms of beta-carotene. They are also a good way to get more lutein in the diet, which are good antioxidants.

A ripe avocado will yield to a gentle pressure when held in the palm of the hand and squeezed. The flesh is typically greenish yellow to golden yellow when ripe. The flesh oxidizes and turns brown quickly after exposure to air. To prevent this, lime or lemon juice can be added to avocados after they are peeled; vitamin C in the juice acts as an antioxidant. A helpful tool in removing the meat from the sin and slicing is the Progressive Avocado slicer. It creates perfect avocado slices in one smooth motion. The avocado is very popular in vegetarian cuisine, making an excellent substitute for meats in sandwiches and salads because of its high fat content. The fruit is not sweet, but fatty, strongly flavored, and of smooth, almost creamy texture.

It is the main ingredient in the Mexican dip known as guacamole, as well as a filling for several kinds of sushi, including California rolls. In Brazil and Vietnam, avocados are often used in milk-shakes. In the Philippines and Indonesia, a dessert drink is made with sugar, milk, and pureed avocado. In Central America, avocados are mixed with white rice. Avocado oil is a flavorful cooking oil.

Avocado orchards help renew our air supply and keep it fresh by absorbing carbon dioxide and producing oxygen. A one acre avocado orchard removes up to 2.6 tons of carbon dioxide each year. In one year, a single California avocado tree can absorb as much carbon as is produced by a car driven 26,000 miles. Two mature avocado trees can provide enough oxygen for a family of four. One avocado tree produces nearly 260 pounds of oxygen each year.

Feeding avocados to any animal should be totally avoided. Animals such as cattle, horses, goats, rabbits, birds, dogs, cats, and even fish can be severely harmed or even killed when they consume the leaves, bark or fruit. Avocados contain a toxic fatty acid derivative known as persin and many animal organizations recommend total avoidance of all parts of the plant. The symptoms include gastrointestinal irritation, vomiting, diarrhea, respiratory distress, congestion, fluid accumulation around the tissues of the heart and even death. Birds seem to be particularly sensitive to this toxic compound. Negative effects in humans seem to be primarily in allergic individuals.

April 16, 2007 Reference: Wikipedia, Avacado.org