The avocado is a pear shaped fruit that can also be known as an alligator pear. Avocados are grown in warm temperate climates with the average avocado tree producing around 120 avocados a year.

Avocados have a tendency to turn brown or oxidize once sliced. To prevent this from happening squirt lime or lemon juice on the avocado after it is peeled. The citrus juice acts as an antioxidant and prevents oxidation of the avocado flesh.

An average sized avocado contains around 5 grams of fat per serving with 60 percent of that fat being monounsaturated fat which is considered a good fat. Monounsaturated fats like that found in avocados can help to reduce the risk of heart disease.

Avocados are also dense in dietary fiber and packed full of nutrients. When you eat an avocado you are getting vitamins B6, vitamin C, vitamin E, potassium, folate and phytochemicals that are known to help fight some forms of cancer and other chronic illnesses.

Avocados have a wide range of uses from the common dip guacamole to sandwiches and can even be found as an ingredient in milk shakes in Brazil and Vietnam. Sushi chefs use avocados in California Rolls while in the Philippines avocados can be found in dessert drinks made with milk and sugar.

When shopping for avocados buy fruit that that yields slightly too gently pressure and reserve the firm fruit for use later during the week. Color can not be used as an indicator of ripeness. Some varieties of avocado remain light green in color even when ripe.

If you want to speed the ripening of firm avocados place them in a paper bag and leave it on the counter for a day or two. When the avocados ripen simply cut the avocado in half length wise and remove the pit. Then peel the skin with your fingers or a sharp knife and eat immediately.