Avocado

The avocado (Persea americana), a tree of medium size and evergreen nature, belongs to the laurel family (Lauraceae). Its origins trace back to the Americas, and it was initially domesticated over 5,000 years ago in Mesoamerica. Throughout history and continuing to the present, it has been treasured for its notably large and oily fruit. The tree's likely point of origin is the elevated region connecting south-central Mexico and Guatemala. Its fruit, sometimes referred to as an alligator pear or avocado pear, is botanically categorized as a substantial berry housing a solitary prominent seed. Avocado trees possess partial self-pollination abilities and are commonly propagated through grafting to ensure consistent fruit yield. Avocados thrive in tropical and Mediterranean climates, being cultivated in numerous nations. As of 2020, Mexico has emerged as the world's foremost avocado producer, contributing to almost 30% of the global harvest during that year.

When mature, the fruit from domestic strains displays smooth, velvety, golden-green flesh. Avocados come in a variety of skin colors including green, brown, purplish, or black, and their shapes can be pear-like, egg-shaped, or spherical, depending on the particular cultivar. For commercial purposes, the fruits are harvested when unripe and then allowed to ripen post-harvest. The dense nutritional profile and notably high fat content of avocado flesh make it a valuable component of various cuisines, often incorporated to enhance vegetarian diets.