Avocado is a fruit belonging to the Lauraceae family. From the classic pear shape there are numerous avocado varieties that differ in outer skin that can be wrinkled or smooth. All varieties have a dense and creamy pulp (when ripe) with a delicate taste that vaguely resembles nuts.
The flesh is yellowish green and in the central part there is a large seed. The avocado pulp oxidizes in contact with air and tends to become reddish or black. To avoid this, once opened it should always be sprayed with lemon, or rather with lime. Ideal to be consumed in salads or for the preparation of Guacamole sauce. Can also be used as a base for hair and face masks.
Originally from Central or South America, where it has been known for many centuries. The word avocado comes from the Aztec word ahuacalt, from which the Spaniards called it first ahuacate or aguacate (still used today) and finally avocado. Today the major avocado producers, especially the Hass variety, are Mexico, the United States, the Dominican Republic and Colombia. Even in Italy, in Sicily, there are some crops that produce good quality avocados.