Avocados are very low in Cholesterol and Sodium. They're also a good source of Dietary Fiber, Vitamin C, Vitamin K and Folate.
To ripen an avocado, place it in a sealed plastic bag with a ripe banana at room temperature.
Another method is to bury the avocado completely in a jar of flour. Do not refrigerate avocados until they are ripe.
Avocados must reach full maturity before they are picked, but they will not soften on the tree. The tree is actually used as a warehouse; the fruit can be kept on the tree for months after reaching maturity.
Until the mid 20th century, the avocado had a well-entrenched reputation for inducing sexual prowess and wasn't purchased or consumed by any person wishing to protect their image from slanderous assault. Growers had to sponsor a public relations campaign to dispel the ill-founded reputation before avocados became popular.
Avocados date back to 8,000 B.C., and are native to Mexico and Central America.
The Fuerte avocado cultivar originated in the Mexican state of Puebla and got its name, which means strong in Spanish, after surviving a 1913 California frost.