Although the humble avocado has been a part of Mexican cuisine for thousands of years, avocados weren't popular to the United States until the early 1900s. The avocado has been reported to have originated in Pueblo, Mexico, but it has been noted that it was found as far south as Peru by archeologists. The oldest dated seeds in Peru are from 750 B.C. and before they were cultivated, wild seeds in Mexico date as far back as 7000 B.C. The first trees in the USA were brought here from Mexico by a judge from Santa Barbara in 1871.
In the 1920s, luxury hotels in New York and San Francisco were paying $1 per fruit, about $25 per fruit in today's money, to import them. Their American English name back then, "alligator pear," didn’t help matters. The California Avocado Society decided on a smoother name: avocado, coming from the Aztec word “ahuacacacuahatl” ( “testicle tree,” in more direct translation). The original Hass avocado was buttery and nutty, named after the grower who wanted to make them more plentiful and less expensive for us (yay!). By the 1960s, thanks to its size, texture, and stability en route, the Hass was quickly surpassing another variety, the Fuerte, as the avocado of choice on the West Coast.
Back in the '60s, for most of the population in the USA, the fruit was considered ugly, and even more ugly as it ripened. It was complicated to eat as well. You couldn’t eat it like an apple. You couldn’t peel it like an orange. You needed a knife, nimble fingers, and patience. Most of the fruit were sold at local farmers' markets. The avocado became more popular across the USA with the help of the NFL. Enlisting the help of the NFL and some of its players during the Super Bowl, the marketing team introduced the Guacamole Bowl, sharing recipes from players and their families, and asking the public to crown a winner. Before long, the Super Bowl surpassed even Cinco de Mayo in the number of avocados eaten. Soon after, the US government lifted its import restrictions on Mexican avocados, and suddenly there were enough avocados to whet appetites across the country.
Today, 80% of avocados consumed in the US come from Mexico, and 95% of them bear the name of Hass, the California postman and grower. The avocado surge has come with costs: environmental, as the increase in production has led to ravaged forests, water shortages, and even small earthquakes. And criminal, as cartel violence ramps up against farmers in Mexico. (Two years ago, the US banned imports temporarily after an inspector was threatened in the Mexican state of Michoacan, where half the world’s global avocado supply is grown.) Still, avocado growers and their backers are pouring money into ensuring the fruit stays top-of-grocery-list. The Netflix documentary series titled ROTTEN has an episode all about the downsides of avocado farming in our world. I found the docuseries fascinating and eye-opening about a lot of my favorite foods.
Avocados are a great source of healthy fats and fiber. They are a low-sugar fruit. They contain antioxidants and anti-inflammatory properties as well. They have vitamin K and folate (B9), B2, B3, B5, and B6, as well as minerals. Yes, they contain saturated fat, but overall they are a great addition to a healthy eating lifestyle.
I want to hear from you! Do you give avocados a thumbs up or thumbs down? Why? How do you like to prepare it?
Blessings,
KJ Landis
@superiorself on Instagram and X
SuperiorSelf channel on Youtube
[email protected]
In the 1920s, luxury hotels in New York and San Francisco were paying $1 per fruit, about $25 per fruit in today's money, to import them. Their American English name back then, "alligator pear," didn’t help matters. The California Avocado Society decided on a smoother name: avocado, coming from the Aztec word “ahuacacacuahatl” ( “testicle tree,” in more direct translation). The original Hass avocado was buttery and nutty, named after the grower who wanted to make them more plentiful and less expensive for us (yay!). By the 1960s, thanks to its size, texture, and stability en route, the Hass was quickly surpassing another variety, the Fuerte, as the avocado of choice on the West Coast.
Back in the '60s, for most of the population in the USA, the fruit was considered ugly, and even more ugly as it ripened. It was complicated to eat as well. You couldn’t eat it like an apple. You couldn’t peel it like an orange. You needed a knife, nimble fingers, and patience. Most of the fruit were sold at local farmers' markets. The avocado became more popular across the USA with the help of the NFL. Enlisting the help of the NFL and some of its players during the Super Bowl, the marketing team introduced the Guacamole Bowl, sharing recipes from players and their families, and asking the public to crown a winner. Before long, the Super Bowl surpassed even Cinco de Mayo in the number of avocados eaten. Soon after, the US government lifted its import restrictions on Mexican avocados, and suddenly there were enough avocados to whet appetites across the country.
Today, 80% of avocados consumed in the US come from Mexico, and 95% of them bear the name of Hass, the California postman and grower. The avocado surge has come with costs: environmental, as the increase in production has led to ravaged forests, water shortages, and even small earthquakes. And criminal, as cartel violence ramps up against farmers in Mexico. (Two years ago, the US banned imports temporarily after an inspector was threatened in the Mexican state of Michoacan, where half the world’s global avocado supply is grown.) Still, avocado growers and their backers are pouring money into ensuring the fruit stays top-of-grocery-list. The Netflix documentary series titled ROTTEN has an episode all about the downsides of avocado farming in our world. I found the docuseries fascinating and eye-opening about a lot of my favorite foods.
Avocados are a great source of healthy fats and fiber. They are a low-sugar fruit. They contain antioxidants and anti-inflammatory properties as well. They have vitamin K and folate (B9), B2, B3, B5, and B6, as well as minerals. Yes, they contain saturated fat, but overall they are a great addition to a healthy eating lifestyle.
I want to hear from you! Do you give avocados a thumbs up or thumbs down? Why? How do you like to prepare it?
Blessings,
KJ Landis
@superiorself on Instagram and X
SuperiorSelf channel on Youtube
[email protected]
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