Avocado

The avocado is the fruit of the avocado tree, an evergreen species in the laurel family. Its scientific name is Persea americana. Unlike many familiar fruits, the avocado is relatively low in sugar and contains a substantial amount of fat, most of it unsaturated. The fruit usually has a green or dark skin that surrounds soft, creamy flesh. At its center is one large seed, commonly called the pit.

The edible flesh is rich in water and also provides dietary fiber, potassium, folate, vitamin E, and other nutrients. Its mild flavor and smooth texture come partly from its high proportion of lipids. The amount of each nutrient varies according to the variety, maturity, growing conditions, and size of the fruit. An avocado is considered ripe when its flesh has softened enough to be eaten easily, although the exact texture depends on the variety.

After the fruit is cut, the exposed flesh can gradually turn brown. This happens when enzymes in damaged cells react with oxygen in the air, causing oxidation of certain compounds. The discoloration does not by itself mean that the avocado has become unsafe to eat. The flesh can be used in salads, spreads, sauces, and many cooked or uncooked dishes.

Because avocados contain relatively little sugar and a notable amount of fat compared with many other fruits, they have a different nutritional profile from fruits such as apples or oranges. The large seed is not normally eaten as part of the fruit. Like other fresh produce, avocados should be handled and stored appropriately to preserve their quality and reduce the risk of contamination.