Toinye Williams
IDS -336 Food and Culture
Food Presentation
Spring 2018

Avocado Tree

​As a child I hated avocados! Being relatively poor we didn’t eat out much and we ate leftovers and used what we had to make food last. What we did have was an avocado tree. This meant to my mother that avocado had to be put in everything! I despised the green fruit and anything associated with it well into my mid-twenties. Later a Guatemalan coworker showed me how to make delicious guacamole and I have been hooked ever since. This fruit is symbolic to me because of the history and memories I have of it but it is also influential in our economy as well.
The avocado is a fruit that is thought to have originated in parts of Mexico, Central and South America. The first avocados were planted in Florida around 1833. The production and value of the avocado in the United States is over 351 million and California production 83 percent of the volume is responsible for 328 million.
The most import thing about the avocado is the many uses for the fruit and its nutrition. As a mother of two very active boys, working full-time, a full-time student, and having a disabled husband I have gotten used to eating very unhealthy finding fast food late nights. There are several uses for the avocado and its an amazing heathy snack.
Avocados have been used in cosmetics for cleaning and moisturizing skin. Over time, the avocado will provide similar hoped for results and is much heathier for skin than chemicals found in many cosmetic products. Avocado oil is much lighter than many cooking oils, and can add flavor to many foods. The avocado for me has become a heathy food choice as it is rich in fats so prevents the need for me to overconsume but also contains antioxidants that are good for my metabolism. I have anemia and low vitamin B so while the avocado contains a low B12 it still contains B6, as well as vitamins C, E and beta-carotene. The avocado has fiber and has been studied for its contribution to prevent and treat particular illnesses.
Guacamole is one of my favorite things to make from avocados. Combined with other nutrient rich fruits guacamoles is a great snack and food topper.

Toni Guacamoni

Ingredients
4 large ripe avocados
1 finely diced roma tomato
Two table spoons of diced white onion
1/2 cup of salt
¼ cup of lemon juice (preferably from fresh lemons)
1 tea spoon paprika

Directions
Take large bowl and place pealed and pitted avocados
Smash with large spoon
Add lemon juice and mix
Add diced onion and tomato mix
Season with salt, paprika, and mix

This guacamole recipe is delicious, but there can be substations. The lemon juice can come from pre-stored or article lemon juice just does not taste quite the same in my opinion. If someone does not like onions, cilantro can be used instead. In addition, the paprika is probably never used in guacamole recipes but I think it gives it extra flavor. There almost zero cholesterol, low carbohydrates, plenty of vitamins and healthier fats. Add this to a salad or a baked chicken breast for a great tasting, good meal.

References

Boriss, Hayley, Brunke, Henrich, Kreith, Marcia Agricultural Issues Center, University of California.
Paleo, M. The most beautiful ugly fruit–the Avocado. Fight Obesity Now November 21, 2010