A brunch favourite, the humble avocado is classed as a large berry containing a single large seed. Also known as the alligator or avocado pear, the word avocado comes from the Spanish aguacate, itself derived from the Nahuatl word āhuacatl.
Native to the Americas, avocados are thought to have been domesticated by Mesoamerican peoples more than 10,000 years ago – hence its prevalence in Mexican cuisine. The avocado tree itself also has a long history of cultivation in Central and South America, likely beginning as early as 5,000 BC. A water jar shaped like an avocado was discovered in the pre-Incan city of Chan Chan, dated to 900 AD.
Avocados first arrived in Australia in 1840 in seed form and were planted in the Royal Botanic Gardens in Sydney; by the 1960s an Australian avocado industry had begun to take shape. Avocados are a perennial fruit and thanks to the widespread, climate-diverse growing regions across Australia, can be enjoyed year-round.
The green flesh is full of healthy fats, cancer-fighting carotenoids, potassium, vitamin C and vitamin E, and beta-sitosterol compound, which is associated with lowering cholesterol. What’s more, the high amount of soluble fibre and low carbohydrate content of avocados helps maintain stable blood sugar levels and a healthy digestive system.
As well as the classic smashed avo on toast, avocados can also be used in desserts, smoothies, and dips – or, simply cut in half, sprinkled with salt and pepper, and devoured with a spoon.
This article was originally published in Issue 32 – Storytellers Assemble. You can purchase this issue and enjoy more enchanting content here.
