Mexican avocado
Quick Summary
The Mexican avocado, scientifically known as Persea americana, is a fruit native to Mexico and other parts of the Western Hemisphere. It is characterized by its buttery, rich, nutty-flavored flesh, which can be greenish or yellowish. Avocados are a good source of thiamin, riboflavin, and vitamin A, with some varieties containing up to 25 percent unsaturated oil.12
The fruit is a botanical berry and comes in various sizes, shapes, and colors, depending on the cultivar. Avocados are commonly eaten in salads or as a dessert. They are also the primary ingredient in guacamole, a popular Mexican condiment. Historically, avocados were domesticated in tropical America and gained horticultural attention around 1900 with the development of grafted trees. Mexico, the Dominican Republic, Peru, Indonesia, and Colombia were top producers in 2020.12
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avocadoMajor types…avocados are divided into the Mexican (Persea americana, variety drymifolia), West Indian (P. americana, variety americana), and Guatemalan (P. americana, variety guatemalensis) races, with more than 1,000 cultivars between them. The Mexican race is native to Mexico and is characterized by the anise-like odour of the leaves
Read More…avocados are divided into the Mexican (Persea americana, variety drymifolia), West Indian (P. americana, variety americana), and Guatemalan (P. americana, variety guatemalensis) races, with more than 1,000 cultivars between them. The Mexican race is native to Mexico and is characterized by the anise-like odour of the leaves
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LauralesLauraceaeFruits of Mexican species have dark, smooth skin, and the trees are hardy, capable of withstanding cold weather to − 6 °C (21 °F) and poor growing conditions. Guatemalan species are a little less resistant, withstanding temperatures only to about − 4.5 °C (24 °F), and produce…
Read MoreFruits of Mexican species have dark, smooth skin, and the trees are hardy, capable of withstanding cold weather to − 6 °C (21 °F) and poor growing conditions. Guatemalan species are a little less resistant, withstanding temperatures only to about − 4.5 °C (24 °F), and produce…
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