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Avocados
Avocados are commercially valuable, and are cultivated in tropical and mediterranean climates throughout the world, producing a green-skinned, pear-shaped fruit that ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.

The fruit of horticultural cultivars has a markedly higher fat content than most other fruit, mostly monounsaturated fat, and as such serves as an important staple in the diet of various groups where access to other fatty foods (high-fat meats and fish, dairy, etc.) is limited.

A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed. The flesh is prone to enzymatic browning; it turns brown quickly after exposure to air. To prevent this, lime or lemon juice can be added to avocados after they are peeled.

The fruit is not sweet, but fatty, and distinctly yet subtly flavored, and of smooth, almost creamy texture. It is used in both savory and sweet dishes, though in many countries not for both. The avocado is very popular in vegetarian cuisine, as substitute for meats in sandwiches and salads because of its high fat content.

Avocados have diverse fats. For a typical avocado:
About 75% of an avocado's calories come from fat, most of which is monounsaturated fat.
Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K.
Avocados have high fiber content among fruits including 75% insoluble and 25% soluble fiber.
High avocado intake lowers blood cholesterol levels. Avocado fruits have potential mouth-anticancer activity due to a combination of specific aliphatic acetogenins. Extracts of avocado have been traditionally used to treat hypertension and diabetes mellitus.

 
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