Native to the tropics and subtropics, avocados are a unique fruit and concentrated source of nutrients. The California avocado has a smooth skin, while the Florida avocado (“alligator pear”) has a tough and wrinkled exterior.

More like a nut than a fruit these South American natives supply heart-healthy monounsaturated fat, are high in fiber, potassium and vitamin C.

Avocados also contain glutathione, an antioxidant with anti-cancer potential and a cholesterol-lowering phytosterol called beta-sitosterol.

Estimated Glycemic Load=0
Antioxidant Score (ORAC)=1,933

Like many fruits, avocados ripen best off the tree. Ripe avocados yield to gentle palm pressure, but firm, unripe avocados are what are usually found in the market. Select those that are unblemished and heavy for their size. To speed the ripening process, place several avocados in a paper bag and set aside at room temperature for 2 to 4 days. Ripe avocados can be stored in the refrigerator several days. Once avocado flesh is cut and exposed to the air it tends to discolor rapidly, adding lemon or lime juice helps to prevent discoloration.