Did you know there are more than one hundred varieties of avocados? Or that the avocado is considered a fruit, coming from a tree called the Persea? While we enjoy avocados in many different dishes today, the "fruit" originated from Mexico and Central America approximately 9,000 years ago. Like corn and sugarcane, avocados are what is known as a cultigen, a cultivated species which was domesticated so far back in time, undergoing immeasurable transformations within humanity, that it's exact ancestry is unknown. Called ahuacati by the Aztecs, it was later dubbed the more pronounceable aguacate by Spanish explorers, palta by the Incas, and alvacata by English merchants in the 1580's. The word avocado wasn't used in reference to the fruit until 1690, and it would be another one hundred forty years before the first avocado tree was planted in the United States (Florida,1833).

While California is the largest producer of avocados, Florida is also home to fifty-six different varieties of the fruit.

The avocado tree belongs to the family Lauraceae, and is classified as Persea americana. It is a dense, evergreen tree, and sheds many leaves in early spring. The tree is also fast-growing, and with great age can reach as high as eighty feet tall, although this is the largest extreme. The Persea branches to form a broad tree, and growth flourishes during warm weather in southern regions, with less growth in cooler areas.

The tree is native to Mexico, Central and South America, but the state of California now produces more than 250 million pounds of avocados each year, representing nearly 95% of the total crop in the United States. There are some 60,000 acres of avocado groves alone in the Southern California areas between San Luis Obispo and San Diego. There are seven varieties grown in California, with the Hass accounting for more than 3/4 of all avocados sold in the United States (second most popular is Fuerte, followed by Bacon, Zutano, Gwen, Pinkerton and Reed).

The remainder of the crops come from Hawaii, Texas and Florida - where avocados are known to be larger than those in California, have smoother skins and are lower in fat.

Avocado trees planted from grafted seedlings (the pit from the avocado) begin to flower and produce fruit in three years. A mature avocado can produce up to one million flowers, but typically yields 100 to 400 fruit per tree; one fruit in 10,000 flowers. Normally, some of the fruit will drop when it is still the size of a pea or walnut, but proper care of the tree with fertilization and adequate watering will help fruit retention. Unless attacked by disease, avocado trees can continue to grow and produce fruit for several hundred years.

Any way you slice it, the avocado is known to have a high fat content but has other nutritional benefits as well. The fruit is energy-rich with folate, antioxidants A, B6 and C; are rich with protein, vitamins E, B1, B2 and B3. Avocados have no salt, and are also high in fiber. According to the USDA guidelines (United States Department of Agriculture), one avocado contains:

324 calories

3.98g protein

14.8g carbohydrate

30.8g total fat

10g fiber

1,204mg potassium (60% more than bananas)

15.8mg Vitamin C

124mcg folate

1,230IU Vitamin A

In recent studies, it was discovered that lutein (a carotenoid) found in avocados helps to protect or prevent prostrate cancer and eye diseases such as cataracts. In another experiment conducted by the University of Queensland (Australia), scientists concluded that an avocado-rich diet led to a 10-20% decrease in recurrent coronary attacks, and a 4-8% decrease in death in patients with coronary heart disease if the diet was followed for at least five years.

Research at UCLA found that California avocados have almost twice as much Vitamin E as previously reported, leading other fruits such as kiwi, nectarines, grapes and peaches. Avocados also contain four times more "betasitosterol" than any other fruit, which aids in lowering blood cholesterol levels.

Sounds like a perfect fruit if you ask me, but I'll let you be the judge.

To begin with, there are three common species of avocado, known as Guatemalan, Mexican and West Indian. Hybrid forms exist between all three of these types. Typically, the Guatemalan blooms in the spring and ripens in the spring and summer of the following year; the Mexican blooms in the winter and ripens the following summer or autumn, and the West Indian blooms in the spring and ripens in the summer of the same year. To see the three groups represented in an informational table, please click here.

While I don't claim to have information at my fingertips about every variety of avocado, I think the list below covers many of them quite effectively. (Photos in this section are from the Avocado Information site).

• Anaheim (Guatemala): The fruit is typically very large (up to 24 oz.), an elongated glossy green, with a small seed.

• Ardith (Guatemala): Medium-sized fruit (12 oz. to 15 oz.), with wide oval shape, medium skin thickness and green color.

• Avis (West Indian hybrid): Very large fruit size (27 oz. up to 36 oz.), with a "clavate" shape, medium-thick skin and a medium green color. The fruit ripens unevenly - often one end is rotten while the other is hard.

• Bacon (James Bacon): Fruit is small to medium (up to 12 oz.), with a round-oval shape and smooth green color.

• Balboa (Balboa Island): Fruit size varies from medium to large (10 oz. up to 24 oz.), has an obovate shape, with a thin, black skin.

• Carlsbad (Guatemala): Medium-sized fruit (10 oz. up to 15 oz.), with an obovate shape. Unripe skin color is green; ripened color is black.

• Clifton (Mexico): Small to medium-sized fruit (8 oz. up to 10 oz.), with a high, obovate shape, thin skin and green color whether ripe or unripe.

• Creamhart (Escondido): Fruit medium-sized (up to 14 oz.), skin pale green and nearly fiberless.

• Dickinson (Guatemala): Small fruit size (6 oz. up to 12 oz.), narrow, obovate shape and thick, black skin.

• Duke (Oroville): Fruit is small (up to 12 oz.), elongated, waxy green with a paper-thin skin.

• Edranol (Vista and Santa Barbara): Medium to large-sized fruit (9 oz. up to 18 oz.), pyriform shape, and medium-thick green skin.

• Esther (Guatemala): Large-sized fruit (14 oz. up to 28 oz.), spheroid shape, and a thick, green skin.

• Ettinger (Mexico): Medium to large-sized fruit (9 oz. up to 20 oz.), narrow, obovate shape, and thin skinned.

• Frazer (Guatemala): Large fruit size (11 oz. up to 17 oz.), lemon-shaped, with a thick, pebbly black skin.

• Fuerte (Mexico): Fruit is large to very large (up to 16 oz.), has an elongated form, dark green skin with raised pale spots, waxy bloom and thin skin.

• Ganter (Mexico): Fruit is small (up to 8 oz.), with a long form, paper-thin skin and a pale waxy green color.

• Gordo (Guatemala): Large-sized fruit (19 oz. up to 23 oz.), spheroid shape with medium skin-thickness. Unripe, the color is green; when ripened, the fruit turns black.

• Green-Gold (Guatemala): Medium-sized fruit (12 oz.), with a pyriform shape, medium-to-thick skin and green color (ripe or unripe).

• Gwen (Riverside): This fruit is a seedling of the Hass, and the tree is known as a "dwarf." The fruit itself is small (up to 8 oz.) and is not hardy, but otherwise is a Hass replica with an elongated shape and green skin.

• Hashimoto (Guatemala): Large fruit size (15 oz. up to 26 oz..), with spheroid shape, thick skin and green, pebbly skin.

• Hass (Guatemala): The fruit is medium-sized (up to 12 oz.), with a thick skin and a pebbled, coppery purple color. The skin nearly turns black when it ripens, which can camouflage bruises. The Hass is currently the industry standard variety of avocado.

• Hazzard (Guatemala): Large fruit size (12 oz. up to 16 oz.), with pyriform shape and thin, rough-textured skin.

• Hellen (Guatemala): Medium to large fruit sizes (9 oz. up to 14 oz.), with pyriform shape and thick, leathery skin.

• Horshim (Mexico): Medium to large-sized fruit (8 oz. up to 16 oz.), with pyriform shape, and medium skin thickness.

• Iriet (Israel, hybrid of Hass): Medium to large-sized fruit (7 oz. up to 18 oz.), with an obovate shape, and thin, slightly pebbly textured skin. Skin color is black, ripe or unripe. Developed at the Akko Experiment Station in Western Galilee, Israel.

• Irving (Mexico): Medium to large fruit size (8 oz. up to 13 oz.), with obovate shape and think skin, with a smooth texture.

• Jan Boyce (Mexico): Medium to large-sized fruit (7 oz. up to 11 oz.), oval-shaped, with a thin green skin.

• Jim (San Diego): Fruit is very large (up to 24 oz.), with an elongated, glossy green shape and small seed. Known to be the tenderest of avocados.

• Julia (Guatemala): Large-sized fruit (13 oz. up to 19 oz.), with a spheroid shape and thin, smooth skin.

• Kona Sharwil (Guatemala/Mexico cross): Small to medium-large fruit size (8 oz. up to 16 oz.), narrow obovate shape with a medium skin thickness. This fruit is grown commercially in Hawaii, and is a cross between Guatemalan and Mexican, originally from Australia.

• Lamb Hass (Guatemala): Medium to large fruit size (10 oz. up to 18 oz.), with an obovate shape, and a pebbly, medium-thick black skin.

• Lula (Miami):The fruit is round (up to 20 oz.), and is a slightly rough glossy green.

• Lyon (Central America): Fruit is large (up to 24 oz.), and a dark glossy green. This variety is also slow-growing and difficult to propagate.

• Mayo (Mexico): Small to medium-sized fruit (6 oz. up to 15 oz.), with a spheroid shape, and thin green skin.

• Mexicola (Mexico): Fruit is small (up to 5 oz.), with a round shape, purplish-black color and shiny, paper-thin skin.

• Mexicola Grande (Mexico): Similar to the Mexicola, but between 15% to 25% larger and rounder in shape. The skin is paper-thin and coloring is purple-black.

• Murrieta Green (Mexico): Fruit is large (up to 18 oz.), oblong, green in color and similar to the Fuerte.

• Nabal (Guatemala): Large fruit (up to 17 oz.), with a green skin. Also similar to the Fuerte.

• Northrup (Santa Ana): Small-sized fruit (4 oz. up to 6 oz.), with obovate shape, and thin black skin (ripe or unripe).

• Pinkerton (Guatemala): The fruit varies in size (7 oz. to 12 oz.), and has a thick, pebbled-green skin. The Pinkerton's also peel easily and claim to have the best flavor.

• Puebla (Mexico): Medium to large fruit (up to 18 oz.), oval in shape, with a think skin and maroon purple color.

• Queen (Guatemala): The fruit is very large (up to 24 oz.), elongated in shape and purple in color.

• Reed (Carlsbad): The fruit is large (up to 15 oz.), round in shape, thick skinned and black in color. Slips easily from the peel and stays somewhat firm even when ripe.

• Rincon (Carlsbad): Fruit is small to medium (up to 10 oz.) and green in color. Similar to the Fuerte.

• Ryan (Whittier): Fruit medium sized (up to 14 oz.), elongated, with a thick, pebbled skin and purplish in color.

• Spinks (Bradbury): Fruit is medium-sized (up to 15 oz.), round in shape with a small neck, with a coppery purple color.

• Stewart (Mexico): Small to medium-sized fruit (6 oz. up to 13 oz.), with an obovate shape, and thin black skin.

• Teague (Mexico): Medium to large-sized fruit (7 oz. up to 16 oz.), with an obovate shape, and thin green skin. Also described as "lopsided pear to egg/oval" shaped.

• Topa Topa (Mexico): Small to medium sized (up to 8 oz.), elongated in shape, with a smooth, dark purple color.

• Whitsell (Riverside): Another Hass seedling, dwarf tree, producing small fruit (up to 6 oz.), with an elongated shape. Not hardy (for containers and greenhouses only).

• Wurtz (Encinitas, also known as Littlecado): Medium-sized fruit, dark green in color. (For containers and greenhouses).

• Zutano (Fallbrook): Fruit is small to medium-sized (up to 10 oz.), elongated, smooth skinned and green in color. Resembles a Fuerte but is considered inferior, with fibers.

The avocado typically falls into three groups. To determine the leaf scent, pick a leaf and rub it between your hands. If you smell a strong anise-aroma (similar to licorice), the avocado belongs to the "Mexican" group; most California varieties are "Guatemalan" or "Mexican" or a hybrid of the two, while Florida mainly grows the "West Indian" group.

*Table data courtesy Avocado Information

Storage:The avocado fruit matures on the tree, but does not ripen there. Once picked, a common avocado takes about a week to ripen at room temperature. To shorten ripening time, the avocado can be placed in a paper bag with an apple and stored at room temperature for two to five days and are ready to eat when they become soft. Once they are ripe, avocados should be stored in the refrigerator and used within three days. To freeze an avocado, remove the skin and pit and puree the "flesh" with about 1/2 tablespoon of lemon or lime juice per avocado. Place in an airtight container and freeze for up to five months. Note: Avocado slices and halves do not freeze well.

Uses: Avocados are commonly made into the Mexican dip guacamole, which is a mixture of mashed avocado, lime juice, minced onion, tomatoes and peppers. However, avocados can also be added to salads and sandwiches, or mixed in with sauces. Mashed avocado make a delightful spread over toast and bagels, a nice addition a top a baked potato, and are a much healthier substitute for butter, margarine or sour cream. Other inventive uses for avocados include a "twist" on deviled eggs (fill the egg white halves with guacamole instead of egg yolk and mayonnaise); use mashed avocado on a baked potato instead of sour cream; and sprinkle diced avocado over scrambled eggs in place of cheese.

Various countries in the world also have their uses for the avocado:

• In Brazil, avocado is sometimes added to ice cream

• In Columbia and Ecuador, avocados are sliced into soups

• In Cuba, avocados are mashed with capers, pimento, green olives, lime juice and olive oil; then served with poached fish

• Filipinos puree avocados with sugar and milk to make a sweet drink

• French Caribbean's blend avocados with salt cod, cassava meal, garlic and coconut and serve them as a dip

• In Indonesia, avocados are mixed with milk, coffee and rum to make a cold drink

• In Jamaica, avocados are flavored with lime juice and Scotch Bonnet chilies to make a cold avocado soup

• The Japanese eat avocados in sushi rolls

• In Korea, avocados are mixed with milk for use in facials and body massages

• In Latin America, the avocado is sometimes wrapped as a wedding gift

• Mexicans add avocados to soft tacos, and also refer to them as "butterfruit" because they mash and use them as butter

• In Nicaragua, avocados are stuffed with cheese, then are battered, browned and baked

• In Taiwan, avocados are eaten with milk and sugar

Peeling & Seeding: To peel and seed the avocado, cut lengthwise around the seed, then twist the halves in opposite directions to separate. Slip a spoon between the seed and the fruit and work the seed out, then use the spoon between the skin and fruit to scoop the fruit away from the skin. Avocado flesh will darken quickly when exposed to the air. To prevent this from occurring, rub the avocado with lime or lemon juice. One of the tastier appetizers I enjoyed with my family while growing up was sliced avocado with lemon juice, salt and pepper. Very simple, but the taste is incomparable - rich and tangy, soft and chewy.

From the California Avocado Commission

In a large bowl, combine the olive oil, vinegar, basil, green onions, sun dried tomatoes, and half of the avocado. Toss ingredients well so they are evenly coated with the oil and vinegar. Cook the pasta in boiling water for about six minutes (or until "al dente"). Drain pasta and pour into a salad bowl with the other ingredients while the pasta is still hot, and toss together, serving immediately. Use the remaining avocado as a garnish on top of the pasta.

Serving suggestions: Serve with 2 to 3 ounces of lean meat and additional steamed vegetables for a complete main meal.

Nutrition Information - Per Serving: 402 calories, 11g fat, 1.6g saturated fat, 1.6g polyunsaturated fat, 6.7g monounsaturated fat, 0mg cholesterol, 20mg sodium, 66g total carbohydrate, 4g dietary fiber, 7g sugars, 12g protein. Exchanges per serving: 3 bread, 1 vegetable, 2 fat.

Mash the avocado with the onion powder, fruit sugar and mayonnaise. Add a bit of water to thin the avocado mixture. Stir in the diced cucumber, tomato, onion and remaining spices. Pour over lettuce and serve immediately. Store in the refrigerator in an airtight container (will keep for 1-2 weeks).

• The first avocado eaten in Mexico was by a Mayan princess (around the 10th century).

• Archaeologists in Peru have reportedly found avocado seeds buried with mummies dating back to 750 B.C.

• Aztecs used avocados as a sexual stimulant (because of the shape).

• When he was nineteen years old, the first U.S. President, George Washington, sampled the avocado in 1752 while visiting his ailing brother in Barbados.

• A California postal worker named Rudolph Hass discovered the Hass avocado by chance, finding it in his backyard in La Habra. The tree is still standing.

• San Diego County is America's "Avocado Capitol," producing 60% of all California avocados.

• A single avocado tree can produce up to 400 avocados every year.

I found some exceptional "avocado" links on the Internet while researching this article, and I have listed them below:

Avocado Fruit Facts

Avocado Information

California Avocado Commission

Foodsubs

Fresh King

I would like to thank my mother, Joyce O'Toole, and my husband, Wilbert Alviso for their unrelenting "proofing" skills.

Thanks to the Avocado Information Site for their permission to use the avocado illustrations in the Varieties section of this article. Wonderful pictures!

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