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Avocados are botanically classified as a fruit even though they are usually served as vegetables.  They are native to central and south America and have been cultivated since 8,000 BC. 

Grown in California the Hass variety makes up to 75% of the avocados sold in the U.S. About the size of a pair, their edible yellow-green flesh has a nutty flavor and a silky buttery flesh. 

The best way to know when your avocado is ripe is when the skin starts to turn from green to a dark brown-green or almost turning black in color. The best ready-to-eat avocados are when they are slightly soft, when this happens they should be eaten within a day or two. 

They promote health in several ways too. Hearth health due to its high amount of a good fat called oleic acid, a monounsaturated fat. With 59% of an avocados’ total fat content being this LDL cholesterol lowering heart-healthy fat. 

For vegetarians who do not eat a lot of fatty foods, avocados may be a good source of needed oils. Avocados are commonly used in salads, dips such as guacamole, on toast, in sandwiches, in eggs or omelettes, or stuffed with seafood. 

Avocados are also a rich source of vitamins and minerals like, potassium, magnesium, iron, manganese, copper, B vitamins, folic acid, vitamin K and vitamin C. Each one  also contains about 7.5g of dietary fiber. 

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