Where are avocados native?
Happy national avocado day! We are big fans of avocado in my family, but I do know someone who thinks they are quiet possibly the worst thing on earth... he's a weirdo:)
Avocado, also called "alligator pear", is the fruit of Persea americana, a tree native to the Western Hemisphere from Mexico south to the Andean regions (along the western coast of South America). Avocados were first domesticated in tropical America, where they were cultivated as individual seedling trees before the Spanish conquest. The plants did not receive serious horticultural attention until about 1900, when horticulturists found production of grafted trees was simple and allowed perpetuation of superior seedlings and the establishment of orchards. Flourishing avocado industries have since developed around the world in suitable climates. Mexico, Chile, the Dominican Republic, Indonesia, and Colombia were the top producers worldwide in 2011. Avocados are also grown commercially in Florida, California, Hawaii, South Africa, Brazil, and Australia, as well as on some Pacific islands and in several Mediterranean countries, including Israel.
Avocado trees can be tall or spreading, and they have elliptic to egg-shaped leaves that are 10–30 cm (4–12 inches) in length. The small greenish flowers are borne in dense inflorescences and lack true petals. The flowers have nine stamens, arranged in three series, and a one-celled ovary. Interestingly, there are two types of avocado flowers, A and B, depending on the cultivar. These flowers are dichogamous (male and female parts mature separately), and each flower opens only twice. Type A flowers are functionally female in the morning, close at midday, and then reopen as functionally male in the afternoon of the following day. Type B flowers are functionally female in the afternoon, close in the evening, and then reopen the following morning as functionally male. When the two flower types are grown together, this temporal overlap of mature male and female parts encourages cross-pollination and, thus, greater production.
The fruit (yes, it's a fruit) is exceedingly variable in size, certain Mexican races are no larger than a hen’s egg where as other races sometimes weigh 2–4 pounds (1-2kg). The form varies from round to pear-shaped with a long, slender neck, and the skin color ranges from green to dark purple. Botanically, the fruit is a berry and features a single large round seed with two cotyledons. The fruit’s outer skin is sometimes no thicker than that of an apple and sometimes is coarse and woody in texture. Avocados provide thiamin, riboflavin, and vitamin A, and in some varieties the flesh contains as much as 25 percent unsaturated oil.
Horticulturally, avocados are divided into the Mexican (Persea americana variety drymifolia), West Indian (P. americana variety americana), and Guatemalan (P. americana variety guatemalensis) races, with more than 1,000 cultivars between them. The Mexican race is native to Mexico and is characterized by the anise like odor of the leaves and by small (weighing 3–8 ounces), thin-skinned fruits of rich flavor and excellent quality. Mexican avocados are the hardiest, growing in regions too cold for other types. The Guatemalan, native to the highlands of Central America, is slightly less frost-resistant than the Mexican and produces fruits of medium to large size (8–36 ounces), characterized by thick woody skins and a ripening season different from that of the others. Cultivation of the West Indian, the most tropical in character, is limited in the United States to southern Florida. Hass avocado, the most popular cultivar in the United States, is a Mexican-Guatemalan hybrid.