Straight from the Avocado’s Mouth (Plus a Recipe!)

Foto von zwei Avocadohälften und einer Avocado

Flavorful, creamy and versatile – these are the words most often used to describe the avocado, the green vitamin bomb. It is not only the most important ingredient in guacamole, but it is also perfect in smoothies, topped on an omlette and even together with cocoa. In today’s (slightly different 😉 ) interview, we have asked the avocado a few intriguing questions. We bet that some of these answers will surprise you. Learn, for instance, why avocados are even better for runners than bananas.

Dear avocado, where do you come from?
I originally come from southern Mexico, where I grow on trees and was already used by the Aztecs. Today, I am mainly grown in Chile, Peru, California, Australia and southern Spain. So I really get around! (Laughs) In the meantime, I can be found all over the world and because I am so adaptable, I come in all kinds of varieties nowadays. Although I am best known as the Hass avocado, you can also find me under the name of Gwen or Fuerte. Because there are more than 400 types of me worldwide, I have many names – but I am not so picky about them. 😉 As a side note, my name “avocado” comes from the Aztec word ahuacatl,” which actually means testicle. (Giggles)

Avocado in different variations.

This brings us to a serious matter… We have heard that you are not a vegetable. Hand on heart, is it true?
Yeah, I have to deal with this topic all the time. (Sighs) Many people mistakenly think I’m a vegetable…. But actually I’m a fruit – in fact, a berry! I am low in carbohydrates and have the highest fat content of all known fruits and vegetables. But that shouldn’t stop you from buying me at the supermarket.

Let’s talk about something else. What makes you so healthy?
I can think of many convincing reasons why you should eat me regularly. Yes, it’s true I contain a lot of fat, but I’m also rich in monounsaturated fatty acids. These help to keep your heart and blood vessels healthy. So I really do try to do you good! Also worth mentioning is my oleic acid, which is easy to digest. My protein content, unlike most fruits and vegetables, is also remarkable: 300 g of my marvelous flesh (which is basically the whole fruit) contains about 5 g of protein. Plus, did you know that I have almost twice as much potassium as a large banana? I’m especially proud of that! And the amount of antioxidants I contain is quite high – after all, I’m considered to be a superfood. You can consume me daily, but don’t go overboard on the amount you eat.

Whole wheat bred with avocado and egg.

Why not? Don’t you make me fit and trim?!
Let’s get one thing straight: I am rich in vitamins, minerals and antioxidants. There is also no question that I help you develop a healthy and fit body. Plus, I’m full of fatty acids, which make your hair shiny and soft. (Avocado clears its throat.) However, fat has 9 calories per gram and thus twice as much as carbohydrates and protein…. Yeah, I know that’s quite a lot. That’s exactly why I suggested enjoying me in moderation. Although I know it’s not so easy because I taste so good! 😉

Can you explain how to tell when you are ripe and ready to eat?
You can tell pretty quickly if I am ripe to eat or whether you should give me a couple more days. If you like, you can squeeze me – I particularly like that! If I give a little, you can consume or cook me right away. But sometimes people forget about me – and then I am too soft and probably rotten. On the other hand, if my skin is too hard, I won’t taste good…. (Sighs) It’s not so easy, is it? I have one more tip for you: If you can remove my stem easily and I am light brown underneath, then I am ready to eat.

And do you have a tip for us on how to speed up the ripening process?
Of course! If you put me unripe – i.e. hard – in a brown paper bag and then add a banana or an apple, I will ripen faster.

Cool, thanks. And what is the best way to store you?
If I am ripe, it’s best to keep me in the vegetable crisper of your refrigerator at a minimum of 6° C (42.8° F). If you have already used half of me, sprinkle some lemon juice on me. Don’t worry, it’s good for me! Because otherwise my cut surface quickly turns brown – and I don’t like that.

Can you tell me some of the ways you are used?
You probably know me best in fiery guacamole. But did you know that I am extremely versatile? In salad, I am an ideal source of fat, I make smoothies creamy, I taste great as a spread or together with eggs and you can even enjoy me as a dessert. Can you believe that? Plus, as a hair mask, I make your hair shiny. Just mash my flesh with a fork, mix it with some lemon juice and olive oil into a paste and then apply it from the scalp to the tips of your hair. Leave the mask on for 30 minutes and then rinse me out your hair well. An easy, yet effective cure for lackluster hair.

Great tips – thanks for the interview!

My pleasure! 😉

If you are now hungry for the green fruit, try out our recipe for a vegan and healthy chocolate avocado mousse. Have fun making it yourself!

Healthy chocolate avocado mousse.

Ingredients for 4 servings:

      • 3 ripe avocados
      • 6 Tbsp. raw cocoa powder
      • 4 Tbsp. agave nectar
      • 60 ml almond or coconut milk
      • some fresh mint

Directions:

        • Cut the avocados lengthwise and carefully remove the pits. Scoop out the flesh using a spoon.
        • Blend the avocado flesh together with the cocoa powder and the agave nectar until a creamy mixture forms.
        • Slowly add some milk and taste the mousse. If the cream is too thick, add some more milk. Then serve the mousse in small glasses and garnish with some mint.

Our tip: You can also give your chocolate mousse a special touch by adding finely chopped nuts, chocolate chips, blueberries or coconut flakes.

So, are you a big avocado fan now? What’s the best thing about the South American fruit and what’s your favorite way to use it? Let us know in the comments below.

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Julia Denner Dietitian Julia is a creative cook. She is convinced that a varied diet and regular exercise are the keys to success. View all posts by Julia Denner »

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