Avocado (Aguacate) is the fruit of Persea americana, a member of the laurel family. It has the Aztec name ahuacatl, which means “testicle,” and is known in Mexico as the “butter of the poor.” Its best-known use is in guacamole. Avocados are generally available in all parts of the United States (especially since the Mexican food craze hit a few years back). I recommend Hass, a small, dark variety. El Fuerte is another flavorful avocado. They have a buttery flavor, less unpleasant fiber, and firmer flesh than the big, green, smooth-skinned varieties preferred by Cubans and other people from the Caribbean. Avocados are full of vitamins C and A. Buy them slightly hard and let them ripen at room temperature for about three days. Never refrigerate an unripe avocado or the flesh will turn black. You should refrigerate a ripe one if you have to hold it for couple of days, but it is, of course, preferable to eat them at their peak. The anise-flavored avocado leaves are also a favorite culinary herb in Mexico.
