A fruit with a dark, bumpy, green or brown skin and a bright green internal, creamy fruit.

Mexico and Central America

Spanish explorers encountered the avocado in Central America and exported the fruit back to Europe in the 16th century.

Avocados contain vitamins A, V, and E; they are rich in folic acid, iron, riboflavin, niacin, thiamin, and potassium.

“The Avocado Has Many Names,” by Wilson Popenoe et al. (1997)  

“The Avocado in the Mexican Culture” (2018) www.frutasmontosa.com/en/avocado-mexican-culture 

“A History of Avocados” by Avocados from Mexico avocadosfrommexico.com/avocados/history 

Kew Science Plants of the World www.plantsoftheworldonline.org/taxon/urn:lsid:ipni.org:names:325643-2