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Avocado paste

Avocado paste


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Honestly, I don't know where I saw this recipe. Anyway, there are many variations, but I chose the simplest :)

  • 1 avocado
  • 125 g creamy yogurt
  • 2 cloves of garlic
  • 1/2 lemon
  • salt, ground pepper

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Avocado paste:

Peel an avocado, grate it and cut it into cubes. Squeeze the lemon juice, peel the garlic and cut into cubes. Put them all in a blender together with the yogurt and season with salt and pepper, then mix until smooth.

Taste and season if necessary, then serve.

Good appetite!


It & # 8217s is hard to believe, but you only need avocado for the creamy avocado sauce. No butter or cream, just avocado! I love how easy this pasta is and the fact that I can make it in less than 15 minutes is a real bonus, especially during the week. We love this recipe so much that we & # 8217ve even made a version of swapping sweet potato noodles for the pasta.

What you & # 8217ll need

The ingredients to make avocado paste are simple. Here & # 8217s what I use to make it:

  • Whatever pasta I have in the pantry.
  • A tomato, which adds some color and freshness.
  • Sliced ​​green onion (scallion) and garlic.
  • Ripe avocado
  • Lemon juice or when I & # 8217m out of lemons, lime juice.
  • Salt and fresh ground pepper

The (easy) steps for making it

The great thing about this avocado pasta recipe is that in the time the pasta takes to cook, you can make the creamy avocado sauce.

Step 1: Add avocado to a bowl and mash with a fork until creamy. You can also use a food processor, but we hate cleaning it, so a fork is our go-to. For the best, creamiest avocado sauce, use a ripe avocado. An avocado is ripe when it gives slightly when squeezed. You can see our tips for buying avocados here.

Step 2: Add fresh garlic, lemon juice, salt, and pepper. Since we add raw garlic to the sauce, I use a microplane to grate the garlic. This way, it & # 8217s grated into extra small bits. If you don't have a microplane, simply mince the garlic, but make sure you mince it finely.

Step 3: Add a bit of the hot pasta water. This turns the avocado mash into a sauce.

Adding a little hot pasta water to mashed avocado turns the mixture into a creamy sauce that will coat the pasta.

Step 4: Stir in the chopped tomatoes, sliced ​​green onion, and cooked pasta. After a good toss, the sauce will coat the pasta & # 8212 if you need too, you can add a little more water to thin things out a bit.

If, after adding the pasta, the sauce isn & # 8217t coating the pasta, add a splash more of the hot pasta water and toss.

That & # 8217s it! Your very own bowl of creamy avocado paste.

More easy avocado recipes

  • See how we make Avocado Egg Salad & # 8212 Avocado adds a twist to classic egg salad. Easy avocado egg salad recipe with celery, fresh herbs, and lemon juice.
  • Our Avocado and Cucumber Salad is one of my favorite recipes shared on Inspired Taste. I could eat it everyday!
  • I love this Smashed Avocado Toast with Egg! Thanks to a hard-boiled egg, flaky salt, lemon, and pepper, it is healthy, protein-packed, delicious, and has significant sticking power!

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. & # 8211 Adam and Joanne


Avocado paste with egg

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About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I've been a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the blog pages. I look forward to seeing you whenever you like.


Avocado paste with egg

If you find interesting recipes / articles to read on the blog, don't keep them just for you :), like the Facebook page and / or subscribe to the blog newsletter so as not to miss the latest articles. I also try to be present on Pinterest and Instagram.

One comment on Avocado paste with egg

Leave an answer Cancel reply

About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I've been a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the blog pages. I look forward to seeing you whenever you like.


Avocado paste with egg

If you find interesting recipes / articles to read on the blog, don't keep them just for you :), like the Facebook page and / or subscribe to the blog newsletter so as not to miss the latest articles. I also try to be present on Pinterest and Instagram.

One comment on Avocado paste with egg

Leave an answer Cancel reply

About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I've been a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the blog pages. I look forward to seeing you whenever you like.


Avocado paste with tuna in its own juice

An entree that you can prepare practically anytime between January 1 and December 31. Avocado it has acclimatized very well in Romanian supermarkets, so that its fruits are available all year round, at variable prices, between 2.49 and 6.99 lei / piece. Tomatoes, thank God, we find again all year round. With acacia wood taste and texture, but we find. Maybe we are lucky enough to find tomato-flavored tomatoes in August, not necessarily at the market, but in gardens with friends. In the off-season, seriously speaking, the only tomatoes that still taste like the childhood tomatoes of those past 40-50 years, are cherry tomatoes. They are several times more expensive than the others, but the thing with "much, cheap and good”Is valid only in commercials that are only good for attracting naive suckers.

What do you need?

  • 2 well-ripened avocados
  • 1 can (185 g) of crushed tuna in its own juice
  • 1 shallot
  • 2 - 3 cloves of garlic
  • 2-3 sprigs of green onions
  • 1 red
  • ½ lemon (juice only)
  • Sea salt and mixed pepper (both freshly ground) - to taste
  • ¼ teaspoon of chilli powder - optional, if you want a slightly spicier paste.

How do you proceed?

The shallot is cleaned and finely chopped.

The green onion is cleaned and cut into very fine slices, separating the white part from the green one, the latter being kept for decoration.

Peel a squash, grate it and squeeze the juice.

The tomato, previously washed, is cut into cubes as small as possible.

Drain the liquid from the canned tuna (not before opening the can).

Mix all the above ingredients in a large bowl and season with salt and pepper.

As the avocado pulp oxidizes very quickly in contact with air, it is added at the end and sprinkled with lemon juice, which slows down the oxidation.

Avocado is cut in half lengthwise, then the two halves are rotated in opposite directions, thus detaching the seeds.

With the help of a teaspoon, carefully remove the pulp from the fruit halves, without damaging the peel, which is then used as a “presentation vessel” for the pasta.

Once the avocado pulp and lemon juice have been added to the bowl with the other ingredients, pass it and mix everything well with a fork.


If you want a slightly faster pasta, you can add a little chilli powder (according to taste and ability to eat spicy).

With the relatively homogeneous paste thus obtained, fill the “boats” resulting from the avocado peels and garnish with green onion rings. Excess paste that no longer fits in the boats is not thrown away. It can be put in a suitable bowl.

It is said that avocado paste is eaten with chips or tortillas and is accompanied by tequila (liqueur obtained from agave fermentation, which is drunk with a pinch of salt and a slice of lemon). Nothing bad happens if you adopt a slightly more local formula for serving: on toast and accompanied by a brandy, brandy or horinca stamp.


Avocado & # 8211 nutritional content

Avocado is very suitable for pasta and sauces, due to its buttery and consistent texture.

It can be used to make vegetable mayonnaise or even sweet creams for cakes.

Avocado surpasses other fruits in its rich nutritional content. It is an excellent source of vitamin K, vitamin C, Vitamin E, folic acid and other B vitamins.

Contains important minerals such as copper, magnesium, potassium and manganese.

According to the United States Department of Agriculture (USDA), half an avocado or 100 grams of avocado pulp contains:

  • 2 g of protein
  • 14.7 g of fat
  • 160 calories
  • 8.5 g of carbohydrates
  • 0.7 g of fiber
  • 0.7 g of sugars

The benefits of eating avocado

Studies have shown that people who eat avocados regularly have a healthier diet and a better intake of nutrients.

Consumption of avocado is especially beneficial for DIABETIC. This fruit has enough carbohydrates, but its glycemic index is low (below 15 on a scale of 1 to 100), which means that it does not significantly affect blood sugar levels.

The American Diabetes Association recommends that people with diabetes eat avocados in the morning. I can serve it on toast, put it in vegetable salads or use it instead of dairy to make smoothies.

It can also be consumed in the evening, in the form of sauces.

Another important benefit is improving cholesterol levels HDL - which unlike LDL cholesterol, can reduce the risk of cardiovascular diseases.

Despite being high in calories, avocado can be useful in slimming belts because it increases and prolongs the sensation of satiety.

This effect is due to good fats and fiber.

Studies have linked avocado consumption to a decrease in body weight, a body mass index and waist circumference.

In addition, it can prevent overweight. It can be used instead of sheep mayonnaise, butter and other foods that contain saturated fats.


Indicator

In the wild, the tree can reach heights of about 20 m, most commonly between 8 and 12 m, and a diameter at chest height of 30-60 cm, with an erect or twisted trunk. Trees in plantation, usually derived from grafts and subject to formation pruning, show a very different appearance. Cup: extended, globular or bell-shaped, with low branches, young branches at first, yellowish green, which then become opaque and with prominent scars left by the leaves. Bark: rough, sometimes furrowed longitudinally. [13]

The trunk has a gray-green bark with longitudinal fissures. The leaves, alternate with petiole 2 to 5 cm and limb usually glaucous on the underside. Narrowly elliptical, ovate or obovate from 8 to 20 cm by 5 to 12 cm and are leathery, green and sparsely pubescent in the bundle, although very dense on the underside, which is yellowish brown and where the central nerve stands out . It has a cuneiform base and an acute apex. The entire margins and more or less wavy.

The inflorescences are panicles 8 to 14 cm long, with hermaphroditic flowers 5 to 6 mm, with densely pubescent perianth, very short tube and six oblong tepals, half a centimeter, the three outer ones being shorter. They have nine fertile stamens of about 4 mm, with pubescent filaments, organized in three concentric circles. The ovary is ovoid, about 1.5 mm, densely pubescent, with a pubescent style of 2.5 mm, terminated by a slightly dilated discoidal stigma. The flowers open and close throughout the day in a cycle that alternates the functionality of the female and male part. This mechanism is called synchronized protogenic dichogamy.

The fruit is an oval or pear-shaped berry, depending on the variety, of very varied size (7 to 33 cm long and up to 15 cm wide), shell green to dark purple, and may be thin, thick, smooth or slightly rough , sometimes with a leather-like appearance. Firm, oily pulp, a color ranging from yellow to light green. It contains a large seed (5 to 6.4 cm), hard and heavy, round or pointed, ivory. It has two brown paper wrappers, very thin, which often stick to the pulp. [13] The fruit is usually pear-shaped, sometimes ovoid or globose, 8 to 18 cm, with a more or less tuberculous corky epicarp and a fleshy, edible mesocarp. The latter intimately surrounds a globular seed of papyraceous episperm (integument), without endosperm, about 5 to 6 cm [14]

Eight varieties have been described, three of which are widely known: the Mexican (American Persia cousin. drymifolia), the Guatemalan (American Persia cousin. guatemalensis) and the West Indies (American Persia. cousin. American). [ 15 ] ​

The copies of P. americana native to the highlands of central and eastern Mexico generate variety Mexican.

Trees native to the highlands of Guatemala generate variety Guatemalan.

The variety antillana comes from the Antilles area, and is believed to have been the first variety found by Europeans, as this was the first area they reached.

There are discrepancies regarding the origin of the Antillean breed, since there is also the possibility that the first avocado specimens were introduced to the West Indies from Mexico by the Spanish or English during colonization.

The three varieties of P. americana they naturally mixed with each other through their own system of reproduction. The result of these mergers, produced by cross-pollination, gave rise to countless indefinite natural hybrid varieties.

The ancestors of the genre Persia they arose in the northern part of North America, but between the Miocene and Pliocene they migrated to Mesoamerica. It is thought that the speciation that gave rise to the American Persia, may have had as its main factor the geological processes that occurred in Mexico. [16] [17] Fossil evidence suggests that similar species spread even further, to northern California (USA), millions of years ago, at a time when the region's climate was more propitious. [18]

There is evidence of its consumption in the valley of Tehuacán (Puebla, Mexico), which is between 9000 and 10000 years old. [16] Its domestication occurred in the Mesoamerican region, around 5000 BC and around 3000 BC, it was consumed in Caral, in present-day Peru. [16]

According to the Florentine Codex (1540-1585), ancient cultures had a good knowledge of avocados and their variants: "aoacatl" could be American Persia cousin. drymifolia (Mexican race), «tlacacolaocatl» a American Persia cousin. American (Antillean Race) and "quilaoacatl" a American Persia cousin. guatemalensis (Guatemalan race). [12]

The Mendocino Codex (1540s) shows hieroglyphics indicating the village of Ahuacatlan ("place where avocados abound") which is composed of a tree with teeth on the stem ("ahuacacahuitl") and a "calli" which means populated the place. In the case of the tax registration given to the Aztec empire and used to identify the goods of the town of Ahuacatlan, this was the "ahucacahuitl". [12]

In the province of Cajatambo in the Viceroyalty of Peru in the seventeenth century, the Spanish missionary extirpating idolatry Pablo José de Arriaga narrates a propitiatory feast for the maturation of avocados called "acataymita":

From the 1900s, specimens of this species began to be selected, with better attributes to gain consumers in the markets, giving rise to the various cultivars that led the world markets until the 1930s. The new varieties were well marketed. , until in 1935 a new variety called the United States was patented Hass, of unknown parents, originated in La Habrá, a place in California, where Rudolph Hass detected her among the trees in his garden.

Soil and climate requirements

Climate and soil requirements vary with different varieties. The Antillean variety prefers humid tropical climate, and is grown from sea level to 800 m above sea level. (meters above sea level), with average temperatures of 24 to 26 ° C, and is very susceptible to frost. The Guatemalan variety grows between 500 and 2400 m above sea level, with average temperatures of 22 to 25 ° C, and can tolerate temperatures not lower than 4.5 ° C. The Mexican variety can grow up to 2800 m above sea level, with average temperatures of 20 ° C, and can tolerate frosts of up to -4 ° C. P. americana it grows in dry to humid climates, with rainfall of 800 to 2000 mm, with well-defined dry seasons of up to six months, although it grows best with shorter dry seasons. On the other hand, it requires more than three dry months for good fruit production. Periods of heat and drought can cause fruit to fall, especially in mountain varieties. Too humid sites are not appropriate, due to the greater possibility of the occurrence of certain soil diseases, to which the species is highly susceptible. It adapts to a wide variety of soils, from sandy to clayey, volcanic, lateritic and calcareous silts, but grows best in loamy soils, well drained, slightly acidic and rich in organic matter. The West Indies tolerate calcareous and slightly saline soils. No variety tolerates heavy, poorly drained soils, and should not be planted when the water table is less than 1 m from the surface. The optimum pH range is considered to be between 6 and 7, although some cultivars in Florida grow well in soils with pH 7.2 to 8.3. [13]

Genetic evidence suggests that the process of domestication of P. americana It has happened more than once and that Mexican variety P. americana cousin. dryimifolia is one of the varieties that has contributed genetic material to modern avocado cultivars. Genetic diversity within P. americana it is high. Most studies are based on the analysis of populations or collections corresponding to ways of growing avocados, and greater genetic diversity has been found in Mesoamerican cultivars, in relation to places where there are no wild populations of the genus. Persia. On the other hand, to date, wild populations have not been sufficiently studied and there is a deficit in the knowledge of genetic variation in native varieties. [20]

American Persia was described by the British horticulturist and botanist Philip Miller and published in The Gardeners Dictionary: eighth edition in 1768. [21]

Persia: generic name used by Theophrastus derived from the Greek in honor of Perseus the demigod of Greek mythology, to designate a tree of the East. [22]

American: geographical epithet that alludes to its location in America.

Currently P. americana It has a wide distribution and market.

Cultivate

  • 'Méndez': originally from Mexico. Original variety. Thick, rough skin, peels easily, dark green to ripe. The pulp is creamy and fiber-free. It occurs in high seasons and is the only variety that produces when others do not. Variety name referring to its creator, Carlos Méndez Vega.
  • Creole avocado, a variety that grows naturally in the highlands of Mexico. It is characterized by a very thin and dark edible skin when mature.
  • 'Strong': native to Mexico and Central America. The skin, slightly rough, separates easily from the flesh.
  • 'Hass': originally from California. Thick and rough skin. It peels easily and has a dark green color when ripe. The pulp is creamy and fiber-free. It is one of the most resistant varieties to low temperatures.
  • 'Edranol'
  • 'Bacon': native to California. Her skin is thin and bright green.
  • 'Negra de La Cruz': it is known as Prada or Vicencio. It originated in the town of Olmué, in the Valparaíso Region, Chile, by natural hybridization, in which there could have been some influence of the Mexican variety 'leucaria'. The skin is purple or black. It is called "Chilean" or "de La Cruz" avocado because it is its largest place of production in the commune of La Cruz, where the best fruits come from. Along with the Hass variety, they are one of the most resistant varieties to low temperatures.
  • 'Torres': variety originated by hybridization and selection in the town of Famaillá, province of Tucumán, Argentina, where the plantation of this variety is located. [23] [24]
  • 'Ettinger': thin, thin and shiny skin. One of the main producers is Israel, where it represents between 25% and 30% of the plantations.
  • 'Carmero': variety native to the region of El Carmen de Bolívar, Colombia. Dark to green skin when fully ripe. It is smooth, easily separated from the meat. The pulp is creamy and fiber-free. It occurs between March and July.
  • 'Pahua' or 'coat': thick shell and greasy-looking pulp pleasant taste.
  • 'Blue' or 'black': with a thin shell and abundant pulp, it is another of the varieties that are produced in Mexico in the regions of Tancítaro, Uruapan and Peribán, on a much smaller scale than its competitors. Hass y Mendez: this is due to its low marketing as it is more "delicate" for transport over long distances. [25]
  • 'Lorena, papelillo and mariquiteño' grown in Colombia.

Production and consumption

American Persian production (2018)
Pais Production (in tons)
Mexico Mexico 2 184 663
Dominican Republic Dominican Republic 644 306
Peru Peru 504 517
Indonesia Indonesia 410 094
Colombia Colombia 326 666
Brazil Brazil 235 788
Mundo 6 407 171
Source: UN FAOSTAT [26]

In 2017, 5 million tons were produced, with Mexico accounting for 30% (1,520,000 tons) of the total (see table). Other major producers are: Dominican Republic, Peru, Indonesia and Colombia, totaling 1,380,000 tons or 27% of world production (see table). [26]

In the United States, per capita consumption has grown from 1 kg in 2001 to 3 kg in 2016. [27]

According to Trade Map, as of 2016, Peru ranks as the world's second largest producer of avocados (by volume) just behind Mexico. [28]

Production and export

Avocado is produced in approximately 46 countries. [29] The total area harvested in the world reached 436.3 million hectares in 2009, being, in order of importance, Mexico, Indonesia, Dominican Republic, United States, Colombia, Peru, Kenya [30] the main producers. Particularly Mexico is the main producer, exceeding one million tons per year (1 million 316 thousand 104 tons in 2012 [31]), followed by Indonesia and the Dominican Republic. Mexico is also considered the largest "distributor" in the world, participating with 51.4% of the export market, thus supplying a large part of the world's population. [31] America concentrates 60% of the world's plantations. In Mexico alone, it is produced in 28 federal entities, Michoacán being the most important of them, with 85.9% of total production in 2009. [31] 95% of national production is concentrated in the states of Michoacán, Jalisco, Nayarit, Edo. of Mexico and Morelos. The crops are grown in very fertile, semi-moist mountains. In these areas the winters are cold and during the summer the temperature rarely exceeds 32 ° C. The cold below 4 ° C damages the flower and therefore the production, in this microclimate the avocado of better quality is produced.

On the other hand, among the main countries exporting avocados is Mexico, with 51.4% of the market, followed to a lesser extent by Israel (11.6%), Peru (15%) and South Africa (8.0%). . [31] In 2010, the main avocado importing countries were the United States (47.1%), France (12.8%), Japan (6.1%) and Canada (4.9%), which they concentrate 70.8% of total imports. The region of Axarquía, belonging to the province of Málaga is the main avocado producing area in the country, and is also considered the European tropical reserve. In the state of Michoacán, the region that includes the municipalities of Tancítaro, Uruapan and Peribán, is the number one nationally and internationally in production of this fruit, known as the world capital of avocado. It should be noted that this region is conducive to the production of avocado "Hass" due to its warm-humid climate in summer and cold in winter without exceeding temperatures of 4 degrees Celsius, the variety "Mendez" occurs in a warmer climate even at a lower height, but the fruit is of lower quality, in terms of size, pulp and flavor. [31] The city of Fallbrook, California, is proclaimed unrecognized by any official body The world capital of avocado.

The leaders in international trade are Israel, South Africa and Spain, countries that have been the main exporters since 1993. World trade in avocados has increased significantly since 1980, and in the case of Mexico has been limited to the United States. UU. and Europe. Japan has begun to import large volumes of fruit, being the main importer in Asia. [31]

The main suppliers in Europe are Israel, Chile, Peru and South Africa. Mexico exports to 21 countries, mainly the United States, Japan, Canada, Central America and Europe.

Top American Persea Producers (2012)
(metric tons)
Mexico Mexico 1 316 104
Indonesia Indonesia 294 200
Dominican Republic Dominican Republic 290 011
United States 245 000
Colombia Colombia 219 352
Peru Peru 215 000
Kenya Kenya 186 292
Chile Chile 160 000
Brazil Brazil 159 903
Rwanda Rwanda 145 000
China China 110 000
Guatemala Guatemala 95 000
South Africa 91 603
Venezuela Venezuela 83 000
Spain Spain 76 800
Israel Israel 73 351
Source:
Food and Agriculture Organization of the United Nations.
[ 31 ] ​

North American Free Trade Agreement

After the North American Free Trade Agreement (NAFTA) entered into force in 1994, Mexico attempted to export avocados to the United States. The U.S. government resisted citing phytosanitary reasons, arguing that the trade would introduce Tephritidae fruit flies that would destroy California plantations. The Mexican government responded by inviting inspectors from the U.S. Department of Agriculture, but the U.S. government rejected the proposal, alleging that it was not possible to inspect the fruit fly. The Mexican government then proposed selling avocados only to the northeastern part of the United States in the winter, since the fruit flies cannot withstand extreme cold. The U.S. government remained in position until it finally relented when the Mexican government began imposing barriers on American corn. In 2009, Peru joined Chile and Mexico as avocado exporters to the United States. [32]

Water crisis in Chile

According to an analysis by the Water Footprint Network, avocado cultivation required a total of 1981 m3 / ton of water globally for the period 1996-2005, [33] calculating both surface and groundwater (849m3 / ton), the rainwater consumed (283m3 / ton) and fresh water (849m3 / ton). [33] In the Quillota area, in the Petorca River basin in Chile, it was estimated in 2008 that the cultivation of one hectare of avocado required a rate of 1100 liters per hour. [34] In 2014, the National Institute of Human Rights issued a report [35] on the water crisis caused by avocado cultivation in the La Ligua and Petorca areas [36] [37] [38], where up to 65 illegal drainage works diverted for avocado cultivation were found. [39] Various members of civil society organizations, such as Rodrigo Mundaca of MODATIMA (Movement for the Defense of Water, Land and Environmental Protection) have been threatened and prosecuted for reporting irregularities in the management and granting of rights. to the water in the area of ​​La Ligua and Petorca. [40] [41] Water scarcity in the La Ligua and Petorca areas was addressed in the episode "Avocado Wars" on the Netflix series Rotten. [ 42 ] ​

Deforestation

In both Michoacán and Chile, avocado cultivation has led to an advance in the agricultural frontier that has led to the deforestation of native forests, [43] even through illegal logging. [44] Added to this is agricultural pollution from the use of pesticides and pesticides to protect avocado trees. [43]

Impact on pollinators

Insecticides, such as Confidor Forte 200 SL, are used in avocado cultivation, using imidacloprid, [45] a systemic neonicotinoid insecticide that affects several pollinators, including bees. [46] [47] [48] Imidacloprid also affects species beneficial to avocado cultivation, such as Neoseiulus californicus, which allows to keep away other pests on the avocado. [45]

It has a high content of vegetable oils, so it is considered an excellent food in terms of nutrition in moderate proportions, as it has a high caloric and fat content. In addition, it has been discovered that avocado oil has antioxidant properties. It is rich in vegetable fat that provides benefits to the body and in vitamins E, A, B1, B2, B3, fatty acids, proteins, minerals. [49]

Gastronomic use

The fruit of P. americana it has been used mainly as food.

In Mexico and Central America, avocado has been important and traditional in the daily diet since before the arrival of Europeans. It is used as a side dish for bread, as a salad ingredient, as a garnish and to prepare guacamole, among many other uses. In Tocumbo, Michoacan, it is also used to prepare "French fries."

Different varieties with different characteristics are cultivated, such as the color and thickness of the skin or the size of the fruit. Avocado leaves are used fresh or dried as a condiment for various dishes, such as barbecue, mixiotes and beans.

In Chile, there is a type of black-skinned avocado sometimes called "Chilean avocado." It is a food quite consumed and used in various ways in the cuisine of this country. Avocado is used as a side dish in meals, as a salad ingredient, or even as a side dish for bread, usually consumed in savory recipes. It is very common use in full calls (name given in this country to hot dogs).

In Peru, the avocado that is mostly produced is a green variety that is native to the country itself. The size of the fruit can reach up to 15 centimeters, depending on the production area. It is used as an accompaniment or ingredient in various dishes of Peruvian cuisine, such as stuffed avocado, [50] [51] avocado soup, stuffed cause or avocado sanggo. [52]

En Venezuela se utiliza principalmente como acompañante sazonándolo con sal y en ensaladas, así como en la elaboración de la arepa Reina Pepiada y la guasacaca.

En Colombia el aguacate más extendido es de piel verde y carne amarilla. Se usa en ensaladas (con tomate, cebolla y cilantro), en guacamole, solo o con un poco de sal al gusto, como acompañante de comidas como el seco y para sancochos, bandeja paisa y ajiaco santafereño. Es muy apreciada la variedad de aguacate carmero, de la región del municipio de El Carmen de Bolívar. En Buenaventura (Valle del Cauca) se elabora el llamado fresco de aguacate, el cual consiste en mezclarlo con leche y azúcar.

En Argentina, el aguacate que se consume es por lo general el negro. De cáscara negra en su madurez, es un alimento que suele comerse mucho en el litoral del país, usándose como aderezo. También se emplea para hacer «dulce de aguacate», que se logra pelando la fruta, sacando la pulpa, haciéndola puré y agregando azúcar. Posee un sabor agridulce y se usa acompañar la comida o bien para su consumo directo con pan.

Es común su uso para la elaboración del sushi.

Alergias

Algunos sujetos presentan reacciones alérgicas al consumo del fruto. Existen dos formas principales de alergia: las personas con alergia al polen de los árboles desarrollan síntomas locales en la boca y la garganta poco después de comer aguacate el segundo, conocido como síndrome de la fruta del látex, [ 53 ] ​ se relaciona a la alergia al látex, [ 54 ] ​ y los síntomas incluyen urticaria generalizada, dolor abdominal y vómito, y a veces es fatal. [ 55 ] ​

Uso medicinal

Un uso tradicional de P. americana, menos popular, es el de planta medicinal. Su fruto y sus aceites son utilizados como productos de belleza, tanto para la piel como para el cabello, y sus hojas para la elaboración de expectorantes. También se utiliza para la elaboración de medicamentos para el tratamiento sintomático de la artrosis. [ 56 ] ​

Aguacate

La palabra «aguacate» proviene del náhuatl ahuacatl [aːwakat͡ɬ], [ 57 ] ​ que se remonta a la proto-azteca *PA:WA, que también significaba ‘aguacate’. [ 57 ] ​ En náhuatl esta palabra también significa ‘testículo’, probablemente debido a la semejanza entre la fruta y las gónadas masculinas. [ 58 ] ​

Se conoce con este nombre, y sus derivados, al fruto de Persea americana en México, la mayor parte de Ecuador, la mayor parte de Paraguay, Venezuela, Colombia, Estados Unidos, Centroamérica, el Caribe, España y los países anglosajones y lusófonos. [ 3 ] ​

La palabra guacamole proviene del náhuatl ahuacamolli, ‘salsa de aguacate’.

También es conocida como "aguaco" o "ahuaca" y el árbol se denomina "aguacate" o "aguacatero".

Palta

Con este nombre se le conoce principalmente en Argentina, Bolivia, Chile, Perú, Uruguay, [ 8 ] ​ algunas zonas quechua-hablantes de Ecuador y algunas zonas de Paraguay cercanas a Bolivia y Argentina.

La palabra «palta» proviene del quechua, siendo el nombre con el que se conoce a una etnia amerindia, los paltas, que habitaron en la provincia ecuatoriana de Loja y al norte de Perú. [ 59 ] ​ Probablemente esta sea la región descrita como la «provincia de Palta» por el Inca Garcilaso de la Vega en su obra Comentarios Reales de los Incas de 1601.

La región de los paltas fue conquistada por Túpac Inca Yupanqui durante su marcha para conquistar la provincia de Cañar. Ese sería el origen del nombre con que los incas bautizaron al fruto de esta especie, traído de la zona norte de su imperio. También el tiempo aproximado en que el árbol llegó de Ecuador a Perú, ya que se sabe, que la conquista de las provincias norteñas por Túpac Yupanqui ocurrió entre 1450 y 1475.

Los escritos españoles mencionaron este fruto por primera vez en 1519. [cita requerida]

En los países en que el fruto se llama "palta" el árbol recibe el nombre de "palto".


Pastă de avocado cu alte crudități

Legumele sunt baza unei alimentații sănătoase. Iar atunci când incluzi diferite varietăți în același meniu, beneficiezi de numeroase vitamine și minerale esențiale pentru organism.

Când vine vorba de avocado, cercetătorii au arătat că ține sub control nivelul de colesterol (HDL), prelungește senzația de sațietate și ameliorează constipația datorită conținutului său ridicat de fibre. Mai mult, are proprietăți detoxifiante.



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