Who doesn’t love a tasty avocado? They are creamy, healthy, chock-full of vitamins and good fat, and they make a mean guacamole.
Avocados were originally cultivated in Mexico as early as 500 B.C. but rediscovered in the 15th century by a Spanish navigator. The avocado was finally given a name in Sir Hans Sloane’s 1696 catalog of Jamaican plants, when he described the fruit to look like an “alligator pear.” Today, the avocado is available in over 400 varieties.
Avocados aren’t just yummy, they’re healthy, too.
Quoted in 1605, Spanish soldier and poet Garcilazo de la Vega, described avocados to be both “delicious” and “very healthy for sick people.” Scientists in the 21st century have found nothing but truth in this statement. Not only do avocados have a healthy fat-to-sugar ratio, but they are also high in fiber, potassium and protein content. They are also rich in folates and vitamins B, C and E.
According to the U.S. National Library of Medicine, the nutrients found in avocados are linked to reduced blood pressure, inflammation, obesity, heart disease, arthritis, cataracts and more. No wonder we are willing to cough up the extra $1.50 when adding guac to our tacos!
Here’s another interesting fact about avocados. Avocados resemble the shape of a woman’s uterus and cervix and have been proven to balance out a woman’s hormones, helping to prevent diseases such as cervical cancer. Just as it takes a baby nine months to form inside the womb, it takes nine months for an avocado to ripen. Talk about a parallel!
Here are some ways we love to get our daily dose of avocado. Try it out.
Avocado toast. Rather than using butter, substitute a layer of avocado.
Avocado oil. Avocado has a high-smoke point, making this oil the ideal choice for cooking almost anything. It also pairs nicely in marinades, salad dressings and drizzled over paninis.
Avocado smoothie. Adding avocado to a fruit smoothie will not affect the flavor but will add to the creaminess of your drink.
Top it off. Burgers, fish, salads—slice an avocado and add it to the top. You’ll thank us later.