Whether it’s in salads or sushi, as a side dish or for vegan desserts: avocados have been one of the most popular foods for a number of years. No wonder, because the berries with the creamy, nutty flesh are very useful: they contain many important vitamins and minerals and lots of vegetable fat. It is mainly healthy, polyunsaturated fatty acids that, among other things, prevent heart disease. Due to these healthy fats, avocados are also not fertile, even though they are relatively high in calories and are even considered to be the fattest fruit.
Buying avocados: How do you recognize ripe fruits?
Botanically, avocados are berries. They grow on trees up to 20 meters high in subtropical and tropical areas. They are with us all year round and often come from Spain, Israel, Peru, Chile and Mexico. In Germany, there are mainly the varieties “Fuerte” – which is recognizable on the smooth, green shell – and “Hass” with a thick, uneven and almost black shell.
Avocados are often sold on the market while they are still relatively hard and unripe, so they continue to ripen for a few days at room temperature. Ripe fruit is also available, as well as so-called flying avocados, which do not come to us by boat but by air and can therefore ripen longer on the tree. The fruit is ripe when the skin gives something when pressed. Ripe avocado has a yellow-green flesh with a creamy-soft texture.
Prepare avocado as guacamole or in a salad
Avocados only taste raw, they become bitter when cooked. Its slightly nutty aroma goes very well with salads. The fruits are also delicious as puree or puree as a guacamole dip or with a little salt on bread. After slicing, the meat quickly turns brown, but a few splashes of lemon juice keep it green. Avocados are also a good base for desserts, mixed with bananas or with a little cocoa powder, vanilla and orange juice.
Why is avocado considered inorganic?
Although avocados are very healthy, they have a relatively poor organic balance. There are several reasons for this. On the one hand, a lot of water is used in the cultivation: For a kilo of avocado, there can be more than 1,000 liters of water depending on how dry the cultivation area is. Another problem: avocados are often grown in monocultures, for which forests were partially cleared. Because plants in monocultures are more susceptible to diseases and pests, large amounts of pesticides are used very often.
The long transport distances are also problematic: an avocado from South America travels more than 10,000 kilometers before it ends up on our plates. It therefore has a poor CO2 balance – regardless of whether it was transported by ship or even by air.
Only eat avocado sometimes
Due to the problematic ecological balance, it is advisable to only eat avocados occasionally. In addition, organic products should be used if possible, as they are not treated with pesticides and are not grown in monocultures. In addition, individual farmers try to grow the fruit with as little water as possible.