Avocado is a fruit that grows in tropical and subtropical climates. The fruit may be round, oval, or pear-shaped. Its skin color ranges from green to dark purple, depending on the variety. Avocados have a yellow-green pulp and contain one large seed.
Avocados are highly nutritious. They are rich in vitamins, minerals, and oil. People eat avocados fresh in dips, salads, and desserts. Guacamole, a popular Mexican dish, is made with mashed avocados, onions, tomatoes, cilantro, garlic, and salt. Avocados are also used to make milk shakes and ice cream.
Avocados are native to Mexico, Guatemala, Jamaica, and Cuba, but they now grow in many parts of the world. Mexico is the leading avocado-producing country. Other leading producers include Chile, Indonesia, Colombia, the Dominican Republic, and the United States. California and Florida produce most of the U.S. avocado crop.
Avocado trees grow up to 30 to 60 feet (9 to 18 meters) tall. They have spreading branches with dark green leaves and small, greenish-white flowers. In some varieties, it is estimated that only one fruit is harvested for every 5,000 flowers. To help guarantee fruit development and uniformity, the stems of avocado seedlings are grafted to the stems of selected varieties.
The many varieties of avocados are divided into three main groups—(1) Mexican, (2) Guatemalan, and (3) West Indian. Mexican avocados have smooth, thin skins. The fruits are small and seldom weigh more than 1/2 pound (0.2 kilogram). Guatemalan avocados have thick, rough skins, and they may weigh more than 3 pounds (1.4 kilograms). West Indian avocados are about the same size as the Guatemalan fruits, but they have leathery skins.
