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Uses for avocado

      The fruit of horticultural cultivars range from more or less round to egg or pear-shaped, typically the size of a temperate-zone pear or larger, on the outside bright green to green-brown (or almost black) in color, and high in fat. Though the fruit does have a markedly higher fat content than most other fruits, 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 also rich in B vitamins, as well as vitamin E and K.

      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. 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, flavorful, and of smooth, almost creamy texture. It is used as the base for the Mexican dip known as guacamole, as well as a filling for several kinds of sushi, including California rolls. Avocado is popular in chicken dishes and as a spread on toast, served with salt and pepper. In Brazil and Vietnam, avocados are frequently used for milk-shakes and occasionally added to ice cream. In the Philippines, a dessert drink is made with sugar, milk, and pureed avocado.

Names

      The English name for the avocado is derived from its Nahuatl name 'ahuacatl', meaning testicle (due to its shape), with influence from the conquering Spanish. Avocado became obsolete in Spanish because it sounds too much like 'abogado' (lawyer). In some countries of South America, such as (Argentina, Bolivia, Chile, Peru, and Uruguay), the avocado is known by its Quechua name, 'palta'. In other Spanish-speaking countries it is called "aguacate". The name avocado pear is sometimes used in English, as is alligator pear The Nahuatl ahuacatl can be compounded with other words, as in ahuacamolli, meaning "avocado soup or sauce", from which the Mexican-Spanish word guacamole derives. In the U.S., the popularity of guacamole has soared in recent years, and as a result, the word has been fully adopted into U.S.-English, though the pronunciation is sometimes varied by dropping the final 'e' sound or abbreviating the word to its first syllable "guac". The plural of avocado is avocados or avocadoes In Chinese, the avocado is evocatively called the "butter fruit"


This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Avocado".