Super Bowl Sunday is the biggest day of the year for avocado consumption, when Americans consume over 49.5 million pounds of the creamy green fruits. It's also a big day
for California, whose producers account for 95% of the national avocado crop.
Avocados are technically classified as a type of berry, growing natively from flowering trees in Mexico and Central America. There are hundreds of types of avocados, but only a few are grown commercially. Hass avocados are the most common for the reason that they are produced year round, unlike other, strictly seasonal varieties. All avocados have a green or yellowish interior that is creamy and soft when ripe. Like bananas, avocados ripen off the tree after being picked by hand to avoid bruising. Unripe avocados are extremely hard, but they will ripen within several days of being picked. A ripe avocado will yield to slightly pressure on its skin. The skin of hass avocados will turn from green to black when they are ripe, though such an obvious color change is not present in all varieties of the fruits.
While avocados do have a relatively high fat content, with approximately 25 grams per fruit, it is mostly monounsaturated and entirely cholesterol free. They are high in potassium, folate, vitamin C and fiber, in addition to many other vitamins and minerals. Avocados are vital for traditional (and delicious) guacamole and make great additions to salads, but can be used in a wide variety of recipes, such as:
- Avocado Cake
- Avocado and Goat Cheese Crostini
- Tuna Ceviche
- Mango Avocado Shrimp Cocktail
- Chipotle Guacamole (a big batch for parties)
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