Mexican Avocado
Mexico is the world's most efficient producer of avocados. They produce one million tonnes each year—more than anywhere else in the world. The vast majority of Mexican avocados are consumed locally, but U.S. consumers are increasingly requesting Mexican avocados. They are the Hass variety, a pear-shaped fruit with a thick, rough skin.
The producers in California are relatively high cost producers compared to their counterparts in Michoacan, Mexico. US consumers pay as much as $2 for a single Hass avocado from California (2005). In Mexico, you can purchase two kilos for the same price, and the quality is excellent! As Mexican avocado volume increases, consumers can realize significant savings on this delicious fruit.
Avocados got their name from the Spanish explorers who couldn't pronounce "Ahuacatl" the Aztec work for the fruit. The Aztecs considered the avocado to have sexually stimulating properties! "Guacamole" comes from the Spanish word for Avocado, "Aguacate." (A mole is a sauce.) Avocado was prevalent in Mexico for thousands of years before they were introduced to Santa Barbara, California in 1871.
Avocados are rich in flavor and soft in texture. You candice them into salads, slice them for burgers or sandwiches, stuff them for an exciting side dish, or make guacamole by mixing with onion, garlic, lime juice and other seasonings of your choosing.