Avocados

History

They were first discovered in Mexico between 7000 and 5000 B.C., but didn’t appear in America until the 1800s. They were grown commercially in the early 1900s, but it wasn’t until the 1950s that the avocado fruit (yes, fruit) became widely accepted by the public, with growers offering more than 25 varieties.

Avocados Today

Mainly grown in California and Chile, they are available year-round. California grows 90% of the nations avocados. San Diego is the avocado capital of the nation.

Source: California Avocado Commission

Contents

Fun FactsFace of a FarmerSeasonNutritionStatisticsHelpful Links

Coastal View Produce

Coastal View Produce was founded by the Violini and McCormack families. A third generation family-owned farming operation, owns thousands of acres of farmland and partners with other growers to produce avocados and other fine products.

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Mission Avocados

For over 20 years, Mission has been delivering high quality avocados. Their long term relationships with avocado growers who share their objective allow them to do just that.

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Season

Avocados are harvested in California from January through October.

Ripeness

When buying avocados for immediate use, select fruit that yields to gentle pressure. If buying for use later in the week, look for firmness.

Storage

To maintain a fresh green color after slicing, avocados should be eaten immediately or should be sprinkled with lemon or lime juice and covered in an air-tight container.

Avocados are sodium- and cholesterol-free, and contain phytochemicals that may help fight chronic illnesses, such as heart disease and cancer. They are also high in vitamin E.

Cholesterol

Avocados are rich in heart-healthy monounsaturated fats, which may help raise levels of HDL (good cholesterol) while lowering LDL (bad cholesterol). Avocados also contain more beta-sitosterol than any other fruit, which reduces the amount of cholesterol absorbed by the body.

Avocados help the body absorb phytonutrients.