| Scientific name: | Persea americana |
| German name: | Avocado |
| Other names: | Alligator pear |
| Classification: | Laurales |
| Family: | Lauraceae |
| Genus: | Persea |
| Season: | August - May |
Few fruits have experienced such a rapid increase in popularity in recent years as the avocado. Both in the kitchen and in the beauty industry, the avocado is the symbol of modernity and a healthy lifestyle. But is the avocado a fruit at all? Especially in Europe, the avocado is often treated like a vegetable and used in salty dishes such as spreads, dips or burgers. In fact, the avocado is a berry from the laurel family and is therefore considered a fruit. Due to its very high calorie content, the avocado initially fell into disrepute after its rapid upswing. However, since its high fat content consists of unsaturated fatty acids and the fruit also contains enormous amounts of other healthy ingredients, the avocado became the epitome of a health-conscious nutrition style.
Quantity per 100 grams
| Calories | 160 |
| Fat content | 15 g |
| Saturated fatty acids | 2,1 g |
| Polyunsaturated fatty acids | 1,8 g |
| Monounsaturated fatty acids | 10 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |
| Potassium | 485 mg |
| Carbohydrates | 9 g |
| Roughage | 7 g |
| Sugar | 0,7 g |
| Protein | 2 g |
The Spanish Conquerors Discover the Avocado for Europe
First finds of avocado seeds are several thousand years old. The fruit was already cultivated around 7,800 BC and used by the Aztecs as a panacea. When the Spanish conquerors spread to South America in the 16th century, they also got to know the avocado, which quickly became known as the "butter of the forest" because of its greasy nature. The locals called the fruit "ahuacatl". Because the Spaniards could not really pronounce this, the name "aguacate" first emerged among the conquerors, which developed further over the centuries and is called avocado by dialects in Europe.
The first literary mentions can be found in the records of the Spanish explorers and captains. The Spanish navigator Hernán Cortés was the first white man to enter Mexico City in 1519 and he also found out that the avocado is a staple food of the locals. Even today, millions of tons of avocados are grown in Mexico for their own consumption. The fruit is an essential ingredient in almost every meal in Mexico and most of the applications common in Europe come from there.
When did the avocado reach Europe?
The exact time when the fruit arrived in Europe is not conclusively historically proven. There is some evidence that Hernán Cortés brought some of the fruit back to Europe after its discovery in the 16th century. However, other sources suggest that it was the English seafarers and traders who were blamed for the avocado's import into Europe. But the avocado was far more than just a commodity. In the then hard times of seafaring it served as an ideal calorie and nutrient supplier and quickly developed a great popularity among the crews of sailing ships. Because of its high protein and fat content and because the fruit passed through was often lubricated on the ship's zwieback, the sailors also called the avocado "boatman's butter".
Avocados differ from other fruits in their composition by their 32% fat content. It is a valuable, easily digestible vegetable fat with a high content of polyunsaturated fatty acids, which positively influence the cholesterol level. Avacados are also considered a balm for the heart, immune system and blood vessels, reduce stress, promote blood circulation in the brain and skin, stimulate the production of red blood cells and neutralise excess stomach acid. In addition, avocados strengthen the muscles, alleviate cramps and are an insider tip for sore muscles. Due to its mannoheptulose content, which inhibits insulin production and lowers blood sugar levels, avocados can also be used as a dietary food.
Avocados are only recommended for human consumption. In dogs, for example, the fruit can be life-threatening because it contains toxins that seriously damage the animal organs.
First cut the avocado in half and remove the inedible core by gently separating the two halves with a small twisting motion. The flesh should then be sprinkled with lemon or lime juice to prevent it from turning brownish grey. The core can be seasoned with sugar or salt and pepper, or filled with herb marinade, crab salad, matjes salad and fruit salad. The flesh can also be crushed with a fork and used as a spread. Avocado meat should never be exposed to high heat, as the heat-sensitive ingredients will turn into a bitter aroma.
High water consumption during cultivation
The rapid growth in global demand is driving farmers to grow avocados instead of traditional crops as this is a very lucrative business. However, avocado cultivation requires large amounts of water. The global average water consumption for the production of one kilo of tomatoes, for example, is around 180 litres. For a kilo of avocados, on the other hand, according to research by the magazine "Die Zeit", a good 1000 litres are needed.
In this context, the Danish NGO Danwatch has uncovered the catastrophic consequences of avocado cultivation in Chile. The rural population in the province of Petorca now has to be supplied with water by tanker trucks. What used to be abundant now has to be strictly rationed by the farmers. In times of increasing climate problems one should therefore think twice about whether and how many avocados are really necessary for enjoyment.
Avocado as houseplant
As the epitome of modern and conscious living, the avocado is not only healthy and useful, it can also be fully utilized. The actually inedible kernel can be brought to germinate and eventually grow. Simply fill the core half full with water in a glass and fix the core with a stick so that it is covered with water on the lower side. After a few days, the kernel germinates and can be planted in potting soil. Now a wonderful avacado plant is growing, which will give your home a very special charm.