The avocado is a subtropical fruit – from the Lauraceae family. Nowadays, however, it is not perceived as a subtropical fruit since its consumption is very popular and it is present in international markets throughout the year. Oval or spherical in shape, depending on the variety, it has a green woody shell of different shades, its pulp is creamy, exquisite, yellowish white, and in the center of it there is a large brown seed. The avocado has great nutritional and energetic qualities. The two most commercialized varieties are: Hass and Fuerte.

Its origin is located in Central America, between Mexico and Panama. The main producing countries are: Mexico, Israel, South Africa, Peru, Brazil, Guatemala, Venezuela and Spain.

It is an exceptionally rich fruit, with a high content of protein, dry matter, highly digestible oil, and calories, which explains its recommendation in children's food. It is high in iron and copper, and in vitamin E.

When ripe, it is sensitive to touch. Its particular and sweet flavor is best used in salads, mixed with vegetables such as lettuce, tomatoes, or tuna, to which it will give a unique touch. It can also be mixed with prawns and other very diverse foods for cold salads. It is preferable to leave avocados in the fridge one hour before eating them if they are eaten in salads, so that their refreshing flavor stands out, pouring a little lemon juice on top to prevent oxidation if it is prepared in advance. A simple and delicious way to eat them is with a spoon, naturally, adding, depending on taste, lemon juice or vinaigrette. Avocado is a fruit that is part of the staple diet in many Central and South American countries. The famous Mexican guacamole is known all over the world, very tasty, made with mashed avocado pulp, chopped onion, lemon juice and chili.

It is better to leave it at room temperature until it reaches its optimal point of maturation. Once ripe, it can be kept in the fridge for a few days. Does not ripen well in low temperatures.