Many enjoy Florida’s fresh avocados as a key ingredient in a variety of dishes, from guacamole dips, to smoothies, wraps and salads! Avocado also pairs well with seafood favorites such as shrimp and lobster. The edible fruit (yes, that’s right, it’s a fruit) that originated in central Mexico and Florida was first planted in 1833 by horticulturist Henry Perrine.
Florida avocado’s smooth green coat that doesn’t turn dark when it ripens, separates itself from California’s Hass avocado, which has a pebbly dark skin. The good news is that Florida produces larger avocados that are lower in fat compared to the Hass, according to health sources. Florida’s cultivars are generally one of two types – West Indian or West Indian/Guatemalan varieties – the vast majority of Mexican and California avocados are of the Hass variety.
There are a ton of other reasons why these jolly green crops are good for your health and diet. When consuming an avocado, you get nearly 20 vitamins and minerals in every serving, including potassium (which is good for lowering blood pressure), lutein (good for your eyes), and folate (crucial for cell repair and during pregnancy). An excellent source of B vitamins, studies have shown its effectiveness in fighting off diseases and infections. Other nutritional benefits are the consumption of vitamins C and E, plus natural plant chemicals that might help prevent cancer.
It’s that time of the year again to pick up these pear-shaped fruits to add rich flavor to your recipe! And don’t forget that Fresh From Florida offers a number of recipes with Florida avocados found here.